Last night I found this Lemon Coconut Bread. I love quick breads, but have been getting tired of banana or zuchinni or any variation of the two, so when I saw this I got anxious to run to the store and get baking. It turned out dense, as suspected with a slightly crispy top. And the flavor of the lemon and the texture of the coconut - delish!
I brought it to work so I could share with my co-workers, but it hasn't moved from my desk. This bread is too good to go public in my office.
Photo via Baking Bites
Lemon Coconut Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cups milk (lowfat is fine)
1/2 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup sugar
2 cups shredded coconut (sweetened or unsweetened)
1/3 cup butter, melted
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.In a medium bowl or a large measuring cup, whisk together eggs, milk, lemon juice, lemon zest and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.Add in melted butter and stir until just smooth, being careful not to overmix.Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.Turn loaf out onto a wire rack to cool completely before slicing.
Makes 1 loaf.
