When Life Gives You Lemons, Add Coconut

IMG_0607

Cake

  • 1 cup white sugar
  • 
1/2 cup butter, softened
  • 2 eggs
  • 1 lemon, juiced and zested
  • 
1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 
1/4 teaspoon salt
  • 1/2 cup milk
  • 
3/4 cup flaked coconut

    Lemon Drizzle

  • 3/4 cup confectioners’ sugar
  • 2 teaspoons fresh lemon juice

Directions

  • Preheat oven to 350 degrees F. Grease a 4×8-inch loaf pan.
  • Toast ¼ cup of coconut and set aside.
  • Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time.
  • Stir juice and zest of one lemon into butter mixture.
  • Mix flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated.
  • Fold in coconut, mixing just enough to evenly combine. Pour the batter into loaf pan.
  • Bake until a toothpick inserted into the center comes out clean approximately 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Gradually stir 2 teaspoons lemon juice into confectioners’ sugar until mixture is thin enough to drizzle. Drizzle mixture evenly over the loaf. Top with toasted coconut.

This recipe originally appeared here, but I altered it.

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