Toasted Coconut Lemon Bread with Salted Honey Butter.
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INGREDIENTS
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2 cups unsweetened coconut (flaked or shredded)
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3/4 cup all-purpose flour
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1 cup white whole wheat flour or whole wheat pastry flour
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1 teaspoon baking soda
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1/2 teaspoon kosher salt
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2 tablespoons lemon zest (about 2 lemons)
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2 eggs
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1/4 cup freshly squeezed lemon juice (about 2 lemons)
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1 teaspoon vanilla extract
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1/2 cup brown sugar
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3/4 cup canned coconut milk
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1/4 cup coconut oil (melted)
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4-6 ounces dark chocolate (chopped (optional))
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1/2 cup honey
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2 tablespoons salted butter (melted)
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1-2 teaspoon lemon zest (optional)
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