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.
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.