1 cup sugar
5 Tbsp unsalted butter, melted
3 Tbsp canola or vegetable oil
1 1/2 Tbsp finely grated lemon zest
1 tsp lemon extract
1 tsp vanilla extract
1/4 cup milk
2 large eggs
3/4 cup buttermilk
2 1/2 cup flour
2 1/2 tsp baking powder
1 tsp salt
1/2 cup (2 oz) sweetened flaked coconut.
Line a 9x5 inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat over to 350.
In a large bowl, whisk together the sugar, melted butter, oil, lemon zest, lemon extract, vanilla extract, and milk.
In a small bowl, whisk the eggs and buttermilk until evenly blended. Set the bowl aside.
In a medium-size bowl, whisk the flour, baking powder, and salt. With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the remaining egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in the coconut.
Pour the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 45-50 minutes.
Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then removed the loaf and place it on the rack to finish cooling .When the loaf is completely cooled, in about two hours, apply the coconut-lemon glaze.
COCONUT-LEMON GLAZE:
1/2 cup confectioners sugar
1 Tbsp lemon juice
1 tsp melted butter
1/8 tsp lemon extract
1/4 cup sweetened flaked coconut
Combine the confectioners' sugar, lemon juice, butter and lemon extract in a small bowl. Whisk to blend. The glaze should have the consistency of heavy cream. If needed, add more sugar to thicken it or more lemon juice to thin it.
When the bread has cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top. makes enough glaze for one large loaf.
Sarah Harward
