Strong flavors, not too sweet, perfect for a drizzly Sunday morning in LA.
1 1/4 cups milk
1 tsp vanilla
grated zest of 6 key limes + 2 tablespoons juice
2 1/2 cups flour
1 1/2 cups sweetened coconut
1 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tablespoons melted and cooled butter
1 cup powdered sugar
Grates zest from 2 key limes + 2-3 tablespoons lime juice
Pre-heat your oven to 350 degrees. Coat a 9 x 5-inch loaf pan with non-stick cooking spray and set aside.
In a small bowl, whisk together the eggs, milk, vanilla extract and lime zest. Set aside.
In the bowl of your mixer with the paddle attachment, combine the flour, coconut, sugar, baking powder, and salt. With your mixer on low speed, pour in the egg mixture and mix until just combined. Then add the melted butter and mix until just incorporated, being careful not to over mix the batter.
Pour the batter into your prepared loaf pan and transfer it to your pre-heated oven. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bread to cool in it’s loaf pan for about 10 minutes before turning it out onto a wire rack to continue cooling.
Once the bread is cooled, make the lime glaze. In a small bowl, whisk together the confectioners sugar, zest and lime juice, starting with 2 tablespoons of lime juice and adding more as necessary to thin the glaze out to your desired consistency. Drizzle the glaze over the bread.
I worked with this recipe.