Friday, April 17, 2009

LEMON COCONUT BREAD

I found the yummy recipe at Baking Bites. She notes that the recipe is based on one of her favorite quickbread, which is a recipe for Coconut Bread from bills, Bill Granger’s restaurant in Sydney, Australia to which she spiced up with lemon juice and zest. I think the flavor and texture are somewhere between a quick bread and a pound cake and would go great with morning or afternoon tea.
It is great on its own, but my son doesn't like coconut so also I tried doctoring with some purchased vanilla whipped frosting - it was a little too sweet for me like this, but if you have a sweet tooth you might try serving it with frosting or drizzling with a powered sugar/water glaze.
I varied my recipe only slightly from the original.
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cups 2% milk
  • Juice of one lemon and grated rind for the lemon for the lemon zest
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 2 cups shredded coconut (sweetened or unsweetened - I used 1 7 oz bag unsweetened)
  • 1/3 cup butter or margarine, melted
Preheat oven to 350F.
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.
Spray a baking pan with non-stick coating
Pour into prepared loaf pan and bake for 55 minutes (I used a smaller pan than recommended and it is new), or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.

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