Lemon / Coconut Loaf Cake

14
Cassie *

By
@1lovetocook1x

Yum! That's the exact word coming from my sons mouth after his first bite...it's delish!


Enjoy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
1 loaf
Prep:
10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1 stick
    1/2 cup - softened butter
  • 1 1/3 c
    sugar
  • 3
    eggs - room temperature
  • 1 1/2 c
    flour
  • 1/8 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/2 c
    sour cream
  • 1/2 - 1 tsp
    lemon extract
  • 1 c
    flaked, sweetened coconut
  • 2 tsp
    lemon zest - grated
  • 2 - 3
    drops yellow food coloring - optional
  • GLAZE

  • 1 1/2 c
    confectioners' sugar
  • 4 Tbsp
    heavy cream
  • 2 tsp
    lemon juice
  • 3/4 tsp
    lemon zest, grated
  • more
    coconut for garnish - optional

How to Make Lemon / Coconut Loaf Cake

Step-by-Step

  1. Preheat oven to 325 degree F.

    Spray a 9 x 5 bread pan with nonstick cooking spray ( I use bakers secret ) Set aside.
  2. I used my kitchen aid mixer( you can use a hand mixer, just make sure you beat well), on medium speed, beat butter till fluffy. Add sugar and beat well, about 2 minutes.
  3. Add 1 egg at a time beating well after each addition.
  4. In a small bowl, blend flour, soda and salt.

    Begin adding the flour mixture to the wet mixture; alternating with sour cream. Ending with flour mixture.
  5. Fold in the zest, coconut, food coloring and lemon extract.
  6. Spread batter evenly into prepared bread pan.

    Bake for 1 hour and 5 - 10 minutes or until pick inserted in the center comes out clean.

    Cool in pan for 10 minutes, then remove and finish cooking on wire rack.
  7. Make glaze if using:

    Whisk the sugar,lemon juice and milk; until desired consistency occurs. May need more cream.

    I then spread the glaze over the cooled cake and sprinkled with more coconut.

Printable Recipe Card

About Lemon / Coconut Loaf Cake

Course/Dish: Cakes, Sweet Breads
Main Ingredient: Fruit
Regional Style: American




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