Lemon Coconut Bread – Closet Cooking
[ad_1]
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!
ingredients
- 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
- 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
For the bread:
For the frosting:
directions
- Mix the oil, sugar, eggs, yogurt, vanilla extract, coconut extract, lemon zest, and lemon juice.
- Mix the flour, baking powder, baking soda and salt.
- Mix the dry ingredients into the wet ingredients before folding in the coconut.
- 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.
- Let cool and remove from the pan.
- Spread the frosting over the loaf and let set before slicing.
- Mix everything!
For the bread:
For the frosting:
Note: Add more icing sugar to the frosting to make it thicker.
Option: Add white chocolate chips!
[ad_2]
Source link