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Lemon Coconut Bread

Kierste Wade | Old Salt Farm
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Ingredients
 

  • 1 C. soft butter
  • 2 C. sugar
  • 4 eggs
  • 6 T. lemon juice
  • Grated lemon peel of 3 lemons
  • 3 C. flour
  • 2 t. baking powder
  • 1/4 t. salt
  • 1 C. coconut milk

Lemon Glaze

  • Powdered sugar
  • Lemon juice

Instructions

  • Preheat the oven to 350 degrees--325 degrees for dark or nonstick pans. Spray two loaf pans with cooking spray, or grease and flour well. You can also use mini loaf pans--just be sure to alter the baking time!
  • Cream the butter and sugar in a large bowl with an electric mixer, then add the lemon peel, lemon juice, and eggs. Beat well.
  • Mix together the flour, salt, and baking powder, then add to the butter mixture. Slowly add the coconut milk until well blended.
  • Pour into the greased loaf pans, and bake for 30-40 minutes, or until a toothpick comes out clean!
  • While the bread is in the oven, make your lemon glaze by mixing together powdered sugar and lemon juice until you have a glaze consistency. Pour over the bread when it's warm!
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