LEMON / COCONUT LOAF CAKE

Lemon / Coconut Loaf Cake image

Provided by Cassie *

Time 1h10m

Number Of Ingredients 17

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

Steps:

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.