Lemon Coconut Bread
  • 10ounces softened butter
  • 2tablespoons lemon zest1-2 lemons depending on their size
  • 3/4cup sugar
  • 2 eggs
  • 3cups flour
  • 2teaspoons baking powder
  • 1cup coconut milk
  • 1cup unsweetened coconut flakes
  • 2/3cup almond meal
  1. Preheat the oven to 320 degrees and grease and flour a loaf pan.
  2. Cream together the butter, sugar, and lemon zest.
  3. Add the eggs one at a time and mix well.
  4. Sift the flour and baking powder together in a separate bowl and add in increments to the creamed butter and sugar, alternating with the coconut milk.
  5. Fold in the almond meal and coconut.
  6. Pour batter into the prepared pan. Bake for 1 hour. Check it at the one hour mark, and bake it for an additional 5-10 minutes if needed, using the toothpick test.
Recipe Notes

Lemon Coconut Bread | Foodal.com

* Still making your zest with a knife? Try one of our recommended zester or microplane models instead.

I have plans to remake this recipe using coconut flour instead of all-purpose, but I haven’t gotten around to fiddling with it yet. I know I’ll have to add more eggs and use significantly less than the 3 cups called for with the regular flour, so it’s going to take some trial and error. I’ll let you guys know if I can get it right!