Quick bread is nothing sort of spectacular for a dessert but even if it posits to be humble, the effect is most often sweet and delectable. Give way to lemon-coconut bread, made a few days ago because I wanted to escape the ho-hum of everyday chores. I was in a good mood and had lots of energy because I accomplished not just one bread but two types of breads; one was my favorite bread of the week, three-seed whole wheat.
That bread was almost gone, only a slice or two left in the bread box, but I still have the lemon-coconut bread. It has stayed moist for two days and was meant to be savored piece by piece with a warm drink. Perfect for a storm that’s brewing in the horizon.
Makes one 9×5-inch loaf
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon lemon zest
3/4 cup sweetened coconut
2 tablespoons vegetable oil
3/4 cup milk
1/4 cup lemon juice
For lemon icing:
1 1/2 cups confectioners’ sugar
2-3 tablespoons lemon juice
Preheat oven to 350 degree F. Grease one 9×5-inch loaf.
Stir together flour, sugar, baking powder, salt, and lemon zest in a large bowl. Stir in coconut.
Beat oil, eggs, and milk with an electric mixer in a separate bowl until frothy. Stir in lemon juice. Pour mixture over dry ingredients and stir until just combined. Spoon into prepared pan.
Bake in preheated oven for 70-80 minutes or until a cake tester inserted in the center comes out clean.
Make the icing: Stir confectioners’ sugar with 2 tablespoons lemon juice in a bowl with a wooden spatula. Add more lemon juice if it’s too stiff.
When the cake is done, let it cool in pan over rack for 10 minutes. Remove pan and let it cool completely on rack before icing it.
Source: adapted from 125 Best Quick Bread Recipes by Donna Washburn and Heather Butt