2 large eggs
1 1/4 cups milk
1 teaspoon vanilla extract
Juice of one lemon
2 1/2 cups all-purpose flour
1/4 teaspoon table salt
2 teaspoons baking powder
1 to 2 teaspoons ground cinnamon (depending on how much you like cinnamon)
1 cup granulated sugar
Zest from one lemon
5 ounces sweetened flaked coconut + extra for topping
6 tablespoons unsalted butter, melted or melted and browned, if desired
1/2 cup sliced almonds
3 tablespoons brown sugar
Vegetable oil or nonstick cooking spray for baking pan
Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar, lemon zest and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan. Sprinkle almonds, a handful of coconut flakes, and sugar. Bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
I worked with this recipe.
