Imagine a slice of heaven that combines the tropical whispers of coconut with the bright, zesty punch of lemon - all wrapped up in a moist, tender quick bread that's ready in just over an hour! This Lemon Coconut Quick Bread isn't just a recipe; it's a culinary escape that transforms your kitchen into a paradise of flavor. Whether you're looking for a show-stopping breakfast, a delightful afternoon treat, or a dessert that'll have everyone asking for seconds, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shredded coconut
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/4 cup vegetable oil
- 2 large eggs
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter
- 1/4 cup honey
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray and set aside.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, shredded coconut, baking powder, and salt. Whisk these dry ingredients together until well mixed.
- In another bowl, whisk together the coconut milk, vegetable oil, and eggs until smooth. Then, add the lemon zest and fresh lemon juice, mixing until combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is baking, prepare the citrus honey butter. In a medium bowl, beat the unsalted butter until creamy. Add the honey and lemon juice, mixing until well combined and fluffy.
- Once the bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Serve slices of the lemon coconut quick bread warm or at room temperature, accompanied by the citrus honey butter for spreading.
Tips
- Room Temperature Matters: Ensure your eggs and coconut milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense bread.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when the bread is perfectly baked.
- Zest Tip: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can be bitter.
- Cooling is Crucial: Let the bread cool in the pan for 10 minutes, then on a wire rack to prevent soggy bottoms.
- Storage Hack: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to keep it moist for 3-4 days.
- Make-Ahead Magic: This bread freezes beautifully for up to 2 months - perfect for future cravings!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 45mg
