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Lemon Coconut Loaf

Lemon Coconut Loaf is a delightful treat that combines the bright, zesty goodness of lemons with the rich, tropical flavor of coconut, making it perfect for breakfast, snacks, or dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Calories: 325
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour for a soft, tender crumb
  • 1 teaspoon baking powder to help the loaf rise perfectly
  • 1 teaspoon fine sea salt to enhance the flavors
Wet Ingredients
  • 1 ½ cups unsalted butter at room temperature, creamy and smooth
  • 2 cups granulated sugar for sweetness
  • 2 tablespoons fresh lemon zest about 2 lemons, for a zesty kick
  • 6 large eggs at room temperature, ensuring a rich texture
  • ½ cup sour cream which adds moisture and tang
  • ⅓ cup fresh lemon juice for an intense citrus flavor
  • 2 teaspoons vanilla extract to round out the taste
Icing and Glaze
  • 2 cups powdered sugar for a sweet icing
  • 2-3 tablespoons milk to adjust the icing consistency
  • 1 tablespoon lemon zest about 1 lemon, for the glaze
Toppings
  • 1 cup unsweetened shredded coconut giving that irresistible tropical flair

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine the all-purpose flour, baking powder, and fine sea salt. Set aside.
  3. In the bowl of an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-low speed for two minutes until light and fluffy. Scrape down sides of the bowl.
  4. Stir in the fresh lemon zest.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Mix in the sour cream, fresh lemon juice, and vanilla extract until combined.
  7. Gradually add the flour mixture, mixing until just combined. Stop to scrape the sides and bottom of the bowl, then mix on low speed for one more minute.
  8. Generously grease your loaf pans or line them with parchment paper. Spoon the batter into the pans, filling them about two-thirds full.
Baking
  1. Bake for 45-60 minutes. Check for doneness with a toothpick; it should come out clean.
  2. Cool the loaves in the pans for 10 minutes, then remove and place on a wire rack to cool completely.
Glazing
  1. In a small bowl, combine powdered sugar, milk, and lemon zest until it achieves a thick, pourable consistency.
  2. Drizzle the glaze over the tops of the cooled loaves and sprinkle shredded coconut before the icing sets.
  3. Allow the icing to firm up for about 20 minutes before slicing.
Serving
  1. Slice and enjoy the vibrant flavors of your Lemon Coconut Loaf!

Notes

For best results, use room temperature ingredients. You can substitute part of the butter with coconut oil for added moisture, and experiment with different types of shredded coconut for varied flavor.