Tuesday, December 16, 2008

A Lemon Coconut Bread / Cake that is rich in flavor but lower in fat than many other quick breads.

Lemon Coconut Bread
Try this lemony loaf with a cup of coffee or tea for breakfast or serve it with berries and some whipped cream for an easy dessert. Unlike most quick bread recipes that call for a cup of oil, this recipe calls for half that amount of fat and uses a combination of butter and oil for a rich yet not heavy flavor and texture. It is a cross between a traditional quick bread and a cake. This loaf freezes beautifully so I double or triple the recipe to make sure to always have a loaf on hand.

1 cup sugar
6 tablespoons butter, melted
2 tablespoons canola or vegetable oil
2 tablespoons finely grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/4 cup of lemon juice
3/4 cup of milk
2 large eggs
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup (2 ounces) sweetened flaked coconut

Preheat oven to 350°.
Grease and flour a 9- by 5-inch loaf pan or line with waxed or parchment paper then set it aside.

Whisk the the lemon juice, milk and 2 eggs together in a small bowl.

In another bowl, mix the flour, baking powder, and salt until combined.

In a large bowl, whisk together the sugar, melted butter, oil, lemon zest, lemon extract and vanilla extract.

With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the egg and milk mixture and half of the flour mixture, stirring after each addition just enough to blend. Don't overbeat or the cake will be tough. Stir in the coconut.

Pour the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 45 to 50 minutes.

Remove the pan from the oven and let it sit on a cooling rack for 10- 15 minutes.
Remove loaf from the pan and set it on the rack until cooled.
When the loaf is completely cooled glaze with
Lemon Coconut Glaze
3/4 cup confectioners' sugar
2 tablespoon lemon juice
1 teaspoon melted butter
1/3 cup sweetened flaked coconut
Place butter in a microwavable bowl. Microwave for 10-20 seconds until melted. Add powdered sugar, lemon juice and mix until combined. If the glaze is too thin then add a bit more powdered sugar. Stir in coconut and drizzle over the top and sides of the loaf.

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