Yummy Lemon Coconut Loaf

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and lightly flour a 4x8-inch loaf pan. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. (5 minutes)

Recipe View 3 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and juice. (3 minutes)

Recipe View 2 mins In a separate bowl, whisk together the flour, baking powder, and salt. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. (5 minutes)

Recipe View 2 mins Gently fold in the shredded coconut until evenly distributed throughout the batter. (2 minutes)

Recipe View 1 mins Pour the batter into the prepared loaf pan and spread evenly. (1 minute)

Recipe View 1 hrs 5 mins Bake in the preheated oven for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean. (60-65 minutes)

Recipe View 10 mins Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View 5 mins While the loaf is cooling, prepare the glaze: In a small bowl, whisk together the confectioners' sugar and 2 teaspoons of lemon juice. Add more lemon juice, 1/2 teaspoon at a time, until the glaze reaches a drizzling consistency. (5 minutes)

Recipe View 5 mins Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set before slicing and serving. (5 minutes)