- 1 cup granulated sugar
- 3 Tablespoons unsalted butter, melted
- 3 Tablespoons canola or vegetable oil
- 1-1/2 Tablespoons finely grated lemon zest
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 large eggs
- 3/4 cup buttermilk
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (2 ounces) sweetened flaked coconut
- Coconut-Lemon Glaze
- 1/2 cup confectioner's sugar
- 1 Tablespoon lemon juice
- 1 teaspoon melted butter
- 1/4 teaspoon lemon extract
- 1/4 cup sweetened flaked coconut
Adapted from noblepig.com
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, whisk together granulated sugar, butter, oil, lemon zest, lemon extract, vanilla extract and milk.
In a small bowl, whisk eggs and buttermilk until evenly blended.
With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in coconut.
Pour batter into a 9 x 5 loaf pan lined with parchment paper (or greased and floured). Place in a 350 degree oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
When it comes out of the oven place pan on a cooling rack for about 15 minutes before removing the loaf from the pan.
While it's cooling, make the glaze.
For the glaze, combine confectioner's sugar, lemon juice, butter and lemon extract. 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.