Indulge your senses with a slice of paradise! Our Toasted Coconut Lemon Bread with Salted Honey Butter is not just a recipe; it's an experience that will transport you to a sunny beach with every bite. Imagine the delightful combination of zesty lemon and rich coconut, perfectly complemented by a luscious salted honey butter that takes this loaf to a whole new level of deliciousness. Whether you're looking for a sweet treat to brighten your morning or a show-stopping dessert for your next gathering, this recipe is sure to impress. Ready to bake your way to bliss? Let’s dive in!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup shredded coconut
- 1/2 cup butter, softened
- 3 eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/2 cup honey (for butter)
- 1/4 teaspoon sea salt (for butter)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which should take about 3-5 minutes. This helps to incorporate air into the batter, making the bread lighter.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. This ensures that the eggs are fully incorporated.
- Stir in the lemon juice and lemon zest, mixing until well combined. The lemon zest will add a bright, citrusy flavor to the bread.
- In a separate bowl, whisk together the all-purpose flour, shredded coconut, and salt. This helps to evenly distribute the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle some additional shredded coconut on top if desired for added texture and decoration.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean. Keep an eye on it towards the end of the baking time to prevent over-browning.
- While the bread is baking, prepare the salted honey butter. In a small bowl, combine the softened butter, honey, and sea salt. Mix until smooth and well combined. Adjust the salt to taste.
- Once the bread is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
- Slice the toasted coconut lemon bread once it has cooled, and serve it warm or at room temperature with the salted honey butter spread on top.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them blend more easily and creates a lighter, fluffier bread.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense texture, so be gentle!
- Zest with Care: Use a microplane to zest your lemons for maximum flavor without the bitter white pith. The zest adds a vibrant citrus kick to your bread.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean when it’s ready.
- Customize Your Toppings: Feel free to sprinkle extra shredded coconut on top before baking for added texture and a beautiful presentation.
- Serve Warm: For the best experience, serve your bread warm with the salted honey butter. It melts beautifully into the bread, enhancing the flavors!
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for a quick treat later on.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 85mg
