Tuesday, November 20, 2012

Coconut Lemon Bread

This bread is simply delightful! It's dense and moist with a hint of fresh lemon zest & coconut. Wrap this mini loaf in parchment paper and bakers twine www.susabelleboutique.com for a beautiful holiday gift for that special person in your life! Great with a mug of hot coffee or cup of tea! Buon Appetito! Coconut Bread Recipe Curtesy of Donna Hay.....www.donnahay.com......... 10 oz butter, softened 2 tbsp lemon zest 3/4 cup sugar 2 eggs 3 cups all-purpose flour 2 tsp baking powder 1 cup dessicated coconut 2/3 cup almond meal 1 cup buttermilk Directions Preheat your oven to 320 degrees Fahrenheit. Grease and flour your baking pan. If you don't have almond meal, simply take some blanched almonds and whiz them up in a cuisinart until they are fine. Combine the butter, zest and sugar and mix until pale and creamy. Add the eggs gradually. Scrape down the sides of the bowl and mix again. Sift the flour and baking powder over the butter mixture and fold in the almonds, coconut and buttermilk. Pour into your prepared pan and bake for approximately 1 1/2 hours or until the bread is lightly browned and a cake tester comes clean when inserted (cooking time will be less if using two smaller pans).

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