Lemon Coconut Quick Bread

118

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F. Grease an 8 x 4” loaf pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together melted butter, sour cream, eggs, zest, lemon juice and extracts. Stir wet ingredients into dry, stirring until almost combined. Add coconut and stir briefly until coconut and flour are fully incorporated.
Spoon batter into prepared pan, smoothing top with back of a spoon. Bake for 50-55 minutes until a toothpick inserted into center comes out with moist crumbs.
Cool in pan for 10 minutes. Run a knife along the edge of the pan and remove bread. Cool completely on a wire rack.
Make glaze. Add cream and lemon juice to the sifted powdered sugar. Whisk until smooth. Drizzle over bread; sprinkle with shredded coconut.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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