Lemon Coconut Bread – Closet Cooking

Lemon Coconut Bread

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 12

An easy to make quick bread with lemon and coconut in a creamy frosting!

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ingredients

For the bread:

• 1/2 cup melted coconut oil (or oil, or melted butter)
• 3/4 cup coconut sugar (or granulated sugar)
• 3 large eggs
• 1/2 cup coconut Greek yogurt
• 1/2 teaspoon vanilla extract (optional)
• 1/2 teaspoon coconut extract (optional)
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut

For the frosting:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, room temperature
• 1 cup icing/powdered/confectioners sugar *
• 1/2 tablespoon lemon zest
• 1/4 teaspoon coconut extract (optional)
• 1/2 cup sweetened shredded coconut

directions

For the bread:

1. Mix the oil, sugar, eggs, yogurt, vanilla extract, coconut extract, lemon zest, and lemon juice.
2. Mix the flour, baking powder, baking soda and salt.
3. Mix the dry ingredients into the wet ingredients before folding in the coconut.
4. Pour the batter into a greased 9×5 inch loaf pan and bake in a preheated 350F/180C oven until golden brown on top and a toothpick pushed into the center comes out clean, about 60 minutes.
5. Let cool and remove from the pan.
6. Spread the frosting over the loaf and let set before slicing.

For the frosting:

7. Mix everything!

Note: Add more icing sugar to the frosting to make it thicker.
Option: Add white chocolate chips!

Nutrition Facts: Calories 396, Fat 22g (Saturated 16g, Trans 0), Cholesterol 68mg, Sodium 205mg, Carbs 45g (Fiber 1g, Sugars 28g), Protein 5g

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