Coconut Lemon Loaf

Coconut Lemon Loaf

You can't go wrong with this delicious and refreshing dessert made with coconut and lemon. Yum!

Ingredients:

For the Loaf:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • ¾ cup Carrington Farms Coconut Oil
  • 1 ½ tablespoons finely grated lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • 2 large eggs
  • ¾ cup buttermilk
  • ½ cup (about 2 oz) sweetened flaked coconut

For the Glaze:

  • ½ cup confectioners’ sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Carrington Farms Coconut Oil, melted
  • ¼ teaspoon lemon extract
  • ¼ cup sweetened flaked coconut (for topping)

Directions:
Prepare the Loaf

  1. Preheat the oven to 350°F (175°C). Line a 9 × 5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the eggs, granulated sugar, melted coconut oil, lemon zest, lemon extract, vanilla extract, buttermilk, and milk until smooth and well combined.
  4. Stir in the flaked coconut. Gradually add the dry ingredients, mixing just until combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake on the center rack for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and allow the loaf to cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.

Prepare the Glaze

  1. While the loaf cools, prepare the glaze. In a small bowl, whisk together the
    confectioners’ sugar, lemon juice, melted coconut oil, and lemon extract until smooth.
  2. Adjust consistency as needed—add more confectioners’ sugar to thicken or more lemon juice to thin.