One thing I enjoy baking the most are loaves, and I’m always trying to think of different loaves to make. And since I’m on a coconut kick these days, I thought that a lemon coconut loaf would be perfect for Summer baking. Enjoy!
Ingredients
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
Zest from one large lemon
1/3 cup freshly squeezed lemon juice
1/3 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 3/4 cups flour
2 tsp baking powder
3/4 cup finely shredded unsweetened coconut
Directions
- Line a loaf pan with parchment paper, leaving a few inches of parchment paper to hang over all four edges.
- Pre-heat the oven to 350 degrees F.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the lemon zest and juice.
- Whisk in the milk and the water.
- Put the flour and the baking powder into a sifter and gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the coconut.
- Pour the batter into the pan.
- Bake for 35-40 minutes or until you can pierce the middle of the loaf with a toothpick and it comes out clean.
- Lift out the loaf from the pan and place it on a wire rack. Remove the parchment paper.
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