Love it so much. Preheat the oven to 350℉ (175°C). Loaf cakes are very easy to make and usually require little decoration, this cake is all about the zingy citrus flavour so a sprinkling of coconut on top of this golden Coconut and Lime Loaf Cake is all you need to do. 301 calories; protein 3.8g; carbohydrates 46.5g; fat 11.7g; cholesterol 62.6mg; sodium 202.3mg. Add comma separated list of ingredients to include in recipe. Preheat oven to 350 degrees F (175 degrees C). No gift befits the food-obsessed people in your life like a cookbook. Pour mixture into the lined tin … I based this recipe on the recipe I use for all of my loaf cakes but changed things up a little. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. You saved Yummy Lemon Coconut Loaf to your. Nutrient information is not available for all ingredients. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Visit original page with recipe As soon as I read this recipe I knew I had to stop everything and go directly to my kitchen to bake it! Yummy Lemon Coconut Loaf Flaked coconut adds a tropical flavor to this sweet and lemony bread. I baked it in an 8" round pan because I knew I would love the glaze (which I made thicker and increased the quantity)and I wanted more surface room for it. Coconut Loaf Recipes Lemon Recipes Sweet Recipes Recipe For Coconut Cake Bread Recipes Just Desserts Delicious Desserts Dessert Recipes Yummy Food The only downside of this delicious lemon coconut loaf is that it won’t last very long in this house, in fact it's almost gone and I just sliced into it. Also, because sizes of lemons vary, I hope it's helpful to note I used 1-1/2 tablespoons each of lemon juice and zest and was quite happy with that. Stir juice and zest of one lemon into butter mixture. Very good! There's a great rating for you! Great, moist cake with delicate lemon flavor. Add eggs, one at a time, beating well after each addition. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This luscious lemony lemon coconut oil cake recipe is incredibly easy to make and is so delicious to eat. I used quite a bit of the lemon zest to make it even more lemony! Just finishing off my second delicious scrumptious slice! So little of the product is used that it doesn't make a huge difference in fat content. Learn how to make this classic winter warmer with recipes from around the world. Grease a 4x8-inch loaf pan. That's why The Yummy Yank began baking loaf cakes. My daughter, who isn't gluten intolerant, loved it so much ate almost all of it asking me to make it again "exactly like this don't change a thing!". We'll assume you're ok with this, but you can opt-out if you wish. In a separate bowl, beat together melted coconut oil, mashed banana, sugar, eggs, vanilla, lemon zest, and greek yogurt until well combined Add dry ingredients to the wet, beating until well incorporated Grease a loaf pan and pour Stir in lemon zest. These cookies do not store any personal information. And so, over the past 6 years I’ve kept going with my motto of ‘simple and yummy’. Cut a small hole in the corner of the bag. Add coconut flour mix and lemon zest and lemon juice beat until just incorporated. Amount is based on available nutrient data. I had to use almost three times the lemon juice for the glaze though. Add zest, vanilla and lemon juice; mix well. Oven temperatures and darkness/lightness of pans (which can affect baking time) vary too, so I'd recommend checking this at 50-55 minutes - mine was done in about 52 minutes! Add eggs, one at a time, beating well after each addition. Sift icing sugar into a bowl. There were several good things about this recipe. It is mandatory to procure user consent prior to running these cookies on your website. Bake in the preheated to 325F oven for about 45-50 minutes Prepare the icing by combining all ingredients in a small bowl I did change the directions to adapt to GF flours. Prep : 25 m   Cook : 1 h   Ready In : 1 h 25 m. This website uses cookies to improve your experience while you navigate through the website. The balance of lemon butter and coconut was wonderful. Just the right size to be able to enjoy several varieties of Lisa's layer cakes without worrying about too many leftovers. Info. To please everyone I served this to I omitted the coconut. In my opinion the glaze makes the bread. Allrecipes is part of the Meredith Food Group. Information is not currently available for this nutrient. Grease a 4×8-inch loaf pan. Spoon batter into loaf pan. I didn't have the right size loaf pan. My first time making lemon loaf...this was a great recipe. Add remaining ingredients and stir well until combined. Bake at 160 degrees for 50 minutes or until a skewer comes out clean. This ended up being pretty easy and good. Serve it with a cup of hot tea for a simple breakfast or snack. Add dry ingredients alternately with milk to the butter mixture. Flaked coconut adds a tropical flavor to this sweet and lemony bread. Gradually stir 2 teaspoons lemon juice into confectioners’ sugar in a bowl until mixture is thin enough to drizzle. Other than that...love this recipe! Microwave your lemons (about 30 seconds)...you'll get way more juice out of them! Preheat oven to 350 degrees F (175 degrees C). I would increase the lemon in the glaze or double the glaze though that may have to do with the milder Meyer lemon juice. I creamed together butter and sugar, then beat in eggs one at a time. Enjoy! In a small bowl, whisk together flour, salt and baking powder. You also have the option to opt-out of these cookies. Add extra lemon juice, 1 tablespoon at a time, stirring until desired consistency. Also- as always...use fresh lemon juice because bottled lemon juice has mellowed way to much to have any great flavor. Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. 2 teaspoons lemon juice, or more as needed. Next time, I might zest TWO lemons for the batter and use the juice of the 2nd lemon for the glaze and see if it's too lemony or not! Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Gently squeeze bag and drizzle mixture evenly over the loaf. (You may not need all the lemon juice.) Lemon goodness! My daughter, who isn't gluten intolerant, loved it so much ate almost all of it asking me to make it again "exactly like this don't But there are some exception. Congrats! Cut a small hole in the corner of the bag. Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan. This loaf uses yoghurt (which you could sub for milk) and desiccated coconut. Spread icing all over loaf, then garnish the top with shaved coconut. This past month my boys wanted to make this Coconut-Lemon Loaf with Coconut-Lemon Glaze. It’s exceptionally moist, tender, delicate, and bursting with lemon and coconut flavor. Lemon and coconut loaf cake (115) 1 hour 25 min 86 reviews This loaf cake is sweet, buttery, moist and full of flavour. Stir in the coconut and lemon zest. The result? This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Preheat oven to 350 degrees F (175 degrees C). Milks with fat in them really improve the flavor and texture of baked goods. Thanks for sharing this recipe. stir juice and zest of one lemon into butter mixture. With all baking-the end results will only be as good as the ingredients used. Beat white sugar and butter in a large bowl until light and fluffy. This website uses cookies to improve your experience. Transfer mixture to a resealable plastic bag. Yum! Add the wet ingredients (lemon juice, yoghurt, eggs oil) to the dry ingredients and mix well. As usual, each of the selections sounded great and the pictures were enticing. The result was great, the coconut oil flavor wasn't strong so you won't really taste it, it was just as delicious and healthier too. I whisked together flour, baking powder, baking soda, and salt. Grease a 4x8-inch loaf pan. Enjoy! Beat white sugar and butter in a large bowl until light and fluffy. The coconut was barely discernible in flavor-some didn't realize it was there- but does change the texture. Thanks for sharing Christina! I used solid coconut oil instead of butter (just beat sugar with it as you do with butter.) Great taste of the lemon with the coconut. I allowed the flours and liquids to sit for 10 minutes (stirring occasionally) then added the baking powder, mixed well and then put it in the oven. Step 2 Beat white sugar and butter in a large bowl until light and fluffy. Serve it with a cup of hot tea for a simple breakfast or snack. The crumb is light and delicate and the sharp lemon glaze compliments it beautifully. Add comma separated list of ingredients to exclude from recipe. Necessary cookies are absolutely essential for the website to function properly. I followed the ingredients substituting only GF all purpose flour (using white rice, potato starch and tapioca starch with 1/2 tsp xanthan gum). Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Preheat oven to 350 degrees F (175 degrees C). Fold in coconut, mixing just enough to evenly combine. Fold in coconut, mixing just enough to evenly combine. beat white sugar and butter in a large bowl until light and fluffy. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Preheat the oven to 160 degrees celsius. Gently squeeze bag and drizzle mixture evenly over the loaf. This loaf is perfect for coconut lover, it smells so coconut… It makes everything taste heaven. GLUTEN FREE VERSION: I made this GF. Great taste of the lemon with the coconut. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. This was very easy to make and will be part of my 'go to' recipes for quick tasty evening meal desserts whose leftovers pair well with morning coffee. Serve. Lemon-Coconut Loaf Cake August 20, 2015 by Sandra 30 Comments It feels good to rejoin the Cake Slice Bakers for this month’s reveal. The sweet/tart lemon drizzle really puts it over the top. Pour the batter into prepared loaf pan. And loaf cakes are one of these. 1.5 hours Flaked coconut adds a tropical flavor to this sweet and lemony bread. Serve it with a cup of hot tea for a simple breakfast or snack. The bread was very lemony (I used the zest of two lemons in the bread)and moist-but a bit too dense. Mix well. Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Just a few suggestions: Use parchment paper on the bottom of the pan to prevent the loaf from sticking (mine got stuck and the bottom didn't look so pretty when I got it out). A nice lowfat loaf, too, with only 1/4 cup butter. Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Being a lemon loaf of course you will need a lemon! this link is to an external site that may or may not meet accessibility guidelines. There were, however, still plenty of yummy-sounding options, and I was happy to try my hand at the Blueberry-Lemon-Coconut Loaf. And this Lemon Coconut Loaf with Cream Cheese Frosting is exactly that. Visit original page with recipe Quick and delicious! Skim milk is much more likely to produce a dry, crumbly product. Simple, gluten and refined sugar free cake with Amy Chaplin I love coconut a lot, specially when it is added into baked goodies. Use yummy lemon coconut loaf three times the lemon juice into confectioners ’ sugar in a small bowl, whisk together,... When it is added into baked goodies or snack website to function properly absolutely for... 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