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Toasted Coconut Lemon Bread

Source of Recipe

Aunt Saunny

1-3/4 cup flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 cup sour cream]
1 tsp. grated lemon peel
1 tsp. lemon flavoring
1 tsp. coconut flavoring
1/2 cup flaked coconut, toasted
TOPPING
1/3 cup lemon juice
1/4 cup sugar
1/2 cup flaked coconut, toasted
Note: To toast coconut, place desired amount of coconut on a jelly
roll pan, spreading out. Place pan in a preheated 400 degree oven.
Watching carefully, bake for about 1-2 minutes, stir with a fork and
continue baking until coconut turns a light brown. Remove from oven and allow
to cool before using in recipe.
Preheat oven to 350. Prepare 3 to 4 small loaf pan (3-1/2x5-in.)
by spraying with cooking spray. In a medium bowl, combine flour, baking
powder, baking soda and salt; set aside. In a large bowl, beat together
butter and sugar. Add the egg, sour cream, lemon peel, both flavorings
and beat thoroughly. Fold in dry ingredients and 1/2 cup toasted
coconut. Spread dough in the prepared pans.
Bake at 350 for 30 to 35 minutes or until a toothpick inserted in
center of bread comes out clean. allow to cool in pan for 5 minutes,
then remove to wire rack. While bread is still warm, make topping and
drizzle over top.
TOPPING:
Combine lemon juice and 1/4 cup of sugar in small sauce pan. Bring
to a boil and boil until sugar is dissolved. Add coconut and stir to
combine. With a tooth pick, punch holes in top of still warm bread, then
drizzle topping mixture over top. Allow to cool thoroughly.