Coconut Lemon Loaf

Some of the most delicious things happen in my kitchen when I don’t have the ingredients, don’t want to run to the store, but still feel like baking.

Last month, I went out of town for a week. Two days before that, I decided I wanted something lemon-y. So I searched Google for lemon loaf and found this recipe at Baking Bites. It’s just a general lemon loaf and I thought I had all the ingredients. Turned out, I was wrong!

I knew I didn’t have lemon zest, so I was going to just sub in lemon extract. But it had dried up! (For some reason, vanilla, peppermint, and coconut keep just fine, but my lemon and orange extracts both dried up very quickly. I’m not sure what’s happening here. Any have an idea?) But I had lemon juice! It’s already in the recipe, but I figured it would be enough for the flavor I wanted. But then it turned out I only had 1/2 the amount the recipe called for. I still wanted a loaf, though. So I made some changes.

Coconut Lemon Loaf

• 2 cups all purpose flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter
• 1 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 cup lemon juice
• 1/2 tsp coconut extract
• 3/4 – 1 cup milk

For Glaze (optional):

• 3 tbsps lemon juice
• 2 cups powdered/confectioners’ sugar
• shredded coconut, to sprinkle on top

Step 01: Preheat the oven to 350*F. Cream together the shortening and sugar and then slowly add the rest of the ingredients until you get a creamy batter. (Note: I used dry milk because I didn’t have any regular milk on hand. Just make 1 cup of milk by adding 1/3 cup powder to a 1 cup measuring cup. Fill the cup the rest of the way with water and stir until the powder dissolves and becomes milk. Add it slowly to the batter, until you reach the desired consistency.)

Step 02: Pour the batter into a prepared cake pan. Bake for 50 minutes, or until a toothpick inserted comes out clean.

It may not have been the lemon-y bread I wanted, but it was still pretty delicious. The coconut mixed with lemon made me think of the beach (for some reason…). And now I’m longing for summer. (I swear, I used to HATE summer, but lately I have very little patience with cold weather.)

Coconut Lemon Loaf

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Ingredients

• 2 cups all purpose flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter
• 1 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 cup lemon juice
• 1/2 tsp coconut extract
• 3/4 - 1 cup milk
• For Glaze (optional):
• 3 tbsps lemon juice
• 2 cups powdered/confectioners' sugar
• shredded coconut, to sprinkle on top

Instructions

Preheat the oven to 350*F. Cream together the shortening and sugar and then slowly add the rest of the ingredients until you get a creamy batter. (Note: I used dry milk because I didn’t have any regular milk on hand. Just make 1 cup of milk by adding 1/3 cup powder to a 1 cup measuring cup. Fill the cup the rest of the way with water and stir until the powder dissolves and becomes milk. Add it slowly to the batter, until you reach the desired consistency.)

Pour the batter into a prepared cake pan. Bake for 50 minutes, or until a toothpick inserted comes out clean.

Coconut Lemon Loaf was last modified: June 16th, 2018 by Chelsey