Lemon Coconut Bread
By: Sharon Bechtel
1 C. Sugar
½ C. melted butter
2 eggs
1 lemon juiced and zested
1 ½ C. flour
1 r. baking powder
¼ t. salt
½ C. milk1/2
½ C. coconut
½ t. vanilla
Preheat oven to 350 degrees. Spray 2 med. sized bread pans with Pam.
Mix all dry ingredients in a small bowl and set aside.
Beat sugar and butter until light and fluffy. Add eggs, one at a time beat well after each egg. Stir in vanilla, lemon juice and zest.
Add dry ingredients to batter alternating with milk and mix well. Stir in coconut. Pour batter into 2
(3 ½ “ X 7”) prepared loaf pans or a pan for 12 mini loaves. (These mini loaves make great gifts)
Bake for 50 min. or until lightly browned and a toothpick inserted comes out clean. Cool in pan for 10 min. before removing.
You may add a lemon glaze/drizzle if you wish.
¾ C. powdered sugar
2 t. lemon juice or more if needed.
Mix well together and pour over cake and let it run down the sides.
Drop by spoon onto waxed paper.