Coconut Lemon Loaf

Some of the most delicious things happen in my kitchen when I don’t have the ingredients, don’t want to run to the store, but still feel like baking.

Last month, I went out of town for a week. Two days before that, I decided I wanted something lemon-y. So I searched Google for lemon loaf and found this recipe at Baking Bites. It’s just a general lemon loaf and I thought I had all the ingredients. Turned out, I was wrong!

I knew I didn’t have lemon zest, so I was going to just sub in lemon extract. But it had dried up! (For some reason, vanilla, peppermint, and coconut keep just fine, but my lemon and orange extracts both dried up very quickly. I’m not sure what’s happening here. Any have an idea?) But I had lemon juice! It’s already in the recipe, but I figured it would be enough for the flavor I wanted. But then it turned out I only had 1/2 the amount the recipe called for. I still wanted a loaf, though. So I made some changes.

Coconut Lemon Loaf // Budget Girl --- This bread reminds of summer. It has such a light, clean taste. It would be perfect for a summer garden party. #coconut #lemon #bread #loaf #dessert #baking #recipes

Coconut Lemon Loaf:

  • 2 cups all purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 cup sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup lemon juice
  • 1/2 tsp coconut extract
  • 3/4 – 1 cup milk

For Glaze (optional):

  • 3 tbsps lemon juice
  • 2 cups powdered/confectioners’ sugar
  • shredded coconut, to sprinkle on top

Step 01: Preheat the oven to 350*F. Cream together the shortening and sugar and then slowly add the rest of the ingredients until you get a creamy batter. (Note: I used dry milk because I didn’t have any regular milk on hand. Just make 1 cup of milk by adding 1/3 cup powder to a 1 cup measuring cup. Fill the cup the rest of the way with water and stir until the powder dissolves and becomes milk. Add it slowly to the batter, until you reach the desired consistency.)

Coconut Lemon Loaf // Budget Girl --- This bread reminds of summer. It has such a light, clean taste. It would be perfect for a summer garden party. #coconut #lemon #bread #loaf #dessert #baking #recipes

Coconut Lemon Loaf // Budget Girl --- This bread reminds of summer. It has such a light, clean taste. It would be perfect for a summer garden party. #coconut #lemon #bread #loaf #dessert #baking #recipes

Step 02: Pour the batter into a prepared cake pan. Bake for 50 minutes, or until a toothpick inserted comes out clean.

Coconut Lemon Loaf // Budget Girl --- This bread reminds of summer. It has such a light, clean taste. It would be perfect for a summer garden party. #coconut #lemon #bread #loaf #dessert #baking #recipes

Coconut Lemon Loaf // Budget Girl --- This bread reminds of summer. It has such a light, clean taste. It would be perfect for a summer garden party. #coconut #lemon #bread #loaf #dessert #baking #recipes

It may not have been the lemon-y bread I wanted, but it was still pretty delicious. The coconut mixed with lemon made me think of the beach (for some reason…). And now I’m longing for summer. (I swear, I used to HATE summer, but lately I have very little patience with cold weather.)

Coconut Lemon Loaf
Serves 12
This bread reminds of summer. It has such a light, clean taste. It would be perfect for a summer garden party.
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
573 calories
98 g
39 g
18 g
8 g
8 g
190 g
437 g
64 g
0 g
9 g
Nutrition Facts
Serving Size
190g
Servings
12
Amount Per Serving
Calories 573
Calories from Fat 159
% Daily Value *
Total Fat 18g
27%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 39mg
13%
Sodium 437mg
18%
Total Carbohydrates 98g
33%
Dietary Fiber 2g
7%
Sugars 64g
Protein 8g
Vitamin A
7%
Vitamin C
21%
Calcium
15%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For cake
  2. 2 cups all purpose flour
  3. 3/4 tsp baking soda
  4. 3/4 tsp baking powder
  5. 1/2 tsp salt
  6. 1/2 cup butter
  7. 1 cup sugar
  8. 1 large egg
  9. 1/2 tsp vanilla extract
  10. 1/4 cup lemon juice
  11. 1/2 tsp coconut extract
  12. 3/4 - 1 cup milk
  13. For Glaze (optional)
  14. 3 tbsps lemon juice
  15. 2 cups powdered/confectioners' sugar
  16. shredded coconut, to sprinkle on top
Instructions
  1. Preheat the oven to 350*F.
  2. Cream together the shortening and sugar and then slowly add the rest of the ingredients until you get a creamy batter.
  3. Pour the batter into a prepared cake pan. Bake for 50 minutes, or until a toothpick inserted comes out clean.
Notes
  1. I used dry milk because I didn't have any regular milk on hand. Just make 1 cup of milk by adding 1/3 cup powder to a 1 cup measuring cup. Fill the cup the rest of the way with water and stir until the powder dissolves and becomes milk. Add it slowly to the batter, until you reach the desired consistency.
Adapted from Baking Bites
beta
calories
573
fat
18g
protein
8g
carbs
98g
more
Adapted from Baking Bites
Budget Girl http://www.diybudgetgirl.com/
chelsey2
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11 comments

    • Chelsey says:

      Haha! I was all out of lemon extract, so it was either coconut or peppermint. :P (Though, on second thought, lemon and peppermint probably wouldn’t be terrible. They certainly smell nice….)

      Thanks for stopping by, Lanaya! :)

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