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RECIPE: Lemon and Coconut Bread


I love fresh lemons and this recipe makes the most of their taste and smell.  I was recently given a bag of lemons from a friend so was quick to grab this recipe and start baking.  Miss 8 loved it as a treat in her lunchbox during the week and the leftovers were quickly frozen for treats throughout the term.  This recipe is a great one to bake and freeze so you’ve always got something up your sleeve for a playdate or afternoon tea with friends.  It’s a Susan Austin recipe from her Frost Bite: Everyday food fresh from the freezer.  Grab those aprons and the kids and get baking this weekend.

 

lemon and coconut bread recipe

Lemon and Coconut Bread

Ingredients:

  • 1 cup sour cream
  • 1 teaspoon bicarbonate of soda
  • 225g (13/4 cups) plain flour
  • 2 teaspoons baking powder
  • 100g shredded coconut
  • 155g (3/4 cups) caster sugar
  • zest of 2 lemons, finely grated
  • 2 eggs, lightly beaten
  • 125g butter, melted
  • 2 tablespoons (40ml)  lemon juice

 

Method:

  1. Preheat oven to 180C.  Grease and line a 13 x 23cm loaf pan.
  2. Mix sour cream and bicarb soda in a medium bowl and set aside for 5 minutes.  Mix flour, baking powder, coconut, sugar and zest in a large bowl.  Add eggs, butter and lemon juice to the sour cream and stir to combine.
  3. Pour wet ingredients over dry ingredients and mix to combine.  If the mix seems too dry you can add a tablespoon of milk.  Pour into the loaf pan and bake in the preheated oven for 30-40 minutes, or until a skewer inserted in the middle comes out cleanly.
  4. Remove from the oven and allow to cool slightly.

Happy baking.

Natalie

 

 

 

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  1. Pingback: Freezer Friendly Breads and Loaves | Made For School

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