Glazed Lemon Coconut Loaf
Bake a moist lemon-coconut loaf made with buttermilk and topped with tangy lemon glaze and coconut. It’s perfect for Easter, brunch, or dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Loaf pan
- Cake tester
- Cooling rack
- Sifter
- Oven
- Parchment paper
- Mixing bowl
- Whisk
- Wooden spoon
- Spoon
Ingredients
- 1 cup sugar
- 5 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- finely grated zest of 1 lemon
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 large eggs, at room temperature
- 3/4 cup buttermilk
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup sweetened flaked coconut
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