Toasted Coconut Lemon Bread
The ultimate comfort food awaits in this Toasted Coconut Lemon Bread. With its moist texture and zesty flavor, this easy loaf is perfect for brunch or as a delightful snack. Treat yourself to this tropical delight today!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 cups unsweetened coconut flaked or shredded
- 3/4 cup all-purpose flour
- 1 cup white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons lemon zest about 2 lemons
- 2 eggs
- 1/4 cup freshly squeezed lemon juice about 2 lemons
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 3/4 cup canned coconut milk
- 1/4 cup coconut oil melted
- 4-6 ounces dark chocolate chopped (optional)
- 1/2 cup honey
- 2 tablespoons salted butter melted
- 1-2 teaspoons lemon zest optional
Instructions
- Preheat your oven to 350 degrees F. Spray a 9x5 loaf pan thoroughly with nonstick spray.
- Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won't take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color.
- In a small bowl, combine the white whole wheat flour (or whole wheat pastry flour), all-purpose flour, baking soda, salt and lemon zest, whisking thoroughly. Set aside.
- In a large bowl, whisk together eggs, lemon juice, vanilla and brown sugar until smooth. Add in coconut milk and melted coconut oil, whisking until combined.
- Slowly stir in dry ingredients and mix until just combined. Fold in 1 1/3 cups toasted coconut (reserve the rest for topping) and chopped chocolate if using. Pour batter into the greased loaf pan.
- Place loaf pan on a baking sheet and set in the oven. Bake for 40-50 minutes, or until center is set. If the top begins to brown, tent the bread with aluminum foil.
- Remove and let cool for at least 20 minutes before cutting. Drizzle the bread with the salted honey butter and then sprinkle with the remaining toasted coconut. Serve warm or toasted with the salted honey butter. Bread will keep (covered) for 3-5 days.
- Mix the melted butter with the honey in a small bowl. If desired warm the honey in the microwave for 15 seconds and then drizzle over the bread.
Notes
- Honey Butter: The honey butter topping is a sweet addition that complements the lemony bread perfectly.
- Storage: Store leftovers in an airtight container to keep the bread moist. It can last for up to five days at room temperature.
- Freezing: You can freeze this bread for up to three months. Just wrap it tightly in plastic wrap and then in foil to prevent freezer burn.
- Pairing: This bread pairs wonderfully with a cup of tea or coffee. It also goes well with fresh fruit for a light, refreshing breakfast.
- Serving Suggestions: Try enjoying it warm with a pat of butter or a drizzle of honey for an extra treat!