Best Yummy Lemon Coconut Loaf Recipes

LEMON COCONUT LOAF

Lemon Coconut Loaf image

This lemony load from Donna Carper of South Jordan, Utah is so luscious it's almost a dessert! The bread's pound cake-like texture gets an unexpected twist from sweet chewy coconut.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices each).

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
4-1/2 teaspoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup sweetened shredded coconut
1 teaspoon grated lemon zest
GLAZE:
1/4 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in the coconut and lemon zest. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Combine glaze ingredients; brush over loaf.

Nutrition Facts : Calories 171 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 136mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON-COCONUT COOKIES

Lemon-Coconut Cookies image

Crispy on the outside and chewy on the inside--a lemon-coconut snickerdoodle cookie.

Provided by SCENT4U

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 40m

Yield 48

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 ½ cups sugar
2 eggs
1 tablespoon lemon juice
2 ½ cups flour
¾ cup dried unsweetened coconut
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon lemon zest
¼ teaspoon salt

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.
Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.
Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 69.2 mg, Sugar 6.4 g