Lemon coconut bread
Indulge in the zesty, tropical flavors of our Lemon Coconut Bread. Made with fluffy egg whites, tangy lemon zest, and shredded coconut, this delightful loaf is perfect for breakfast or a sweet snack. Complete with easy-to-follow instructions and simple ingredients, it's a must-bake treat for any coconut or lemon lover. Bake now and enjoy a taste of sunshine!
- 30 Apr 2024
- Cook time 50 min
- Prep time 145 min
- 4 Servings
- 5 Ingredients
Lemon coconut bread is a delightful and zesty treat that combines the tangy flavor of lemon with the tropical sweetness of coconut. It's perfect for breakfast, a mid-day snack, or even a light dessert. With its moist texture and refreshing taste, it's sure to become a favorite in your baking repertoire.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal later.
In a clean, dry bowl, beat the egg whites using an electric mixer until soft peaks form. This should take about 2-3 minutes.
Gradually add the sugar to the beaten egg whites while continuing to beat. Beat until the mixture becomes glossy and stiff peaks form. This acts as the leavening agent for the bread.
In a separate bowl, combine the all-purpose flour, lemon zest, and finely grated or chopped coconut meat. Mix these ingredients well to ensure even distribution.
Gently fold the dry ingredients into the egg white mixture. Use a rubber spatula to ensure the ingredients are well combined, but take care not to deflate the egg whites.
Pour the batter evenly into the prepared loaf pan. Smooth the top with the spatula to ensure an even bake.
Place the pan in the preheated oven. Bake for 30-40 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown and slightly springy to the touch.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once completely cool, slice the lemon coconut bread and serve. It pairs wonderfully with a cup of tea or coffee.
Tips:
- Ensure your egg whites are at room temperature before beating; this allows them to reach maximum volume.
- Use fresh lemon zest for the best flavor; avoid grating the bitter white pith.
- You can use either fresh or desiccated coconut, but fresh coconut meat will give a better texture and flavor.
- Gently fold in the flour and other dry ingredients to avoid deflating the egg whites.
- Use a toothpick to check for doneness; insert it into the center of the bread, and if it comes out clean, your bread is ready.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once you've baked and allowed your lemon coconut bread to cool, slice it up and enjoy the delightful blend of flavors. Whether you enjoy it plain or with a light spread of butter or cream cheese, this bread is sure to bring a burst of sunshine to any day. Remember to store any leftovers in an airtight container to keep it fresh.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 2.62g | 7% |
| Sugar 27g | 26% |
| Fat | |
| Fat 7g | 8% |
| Saturated 6g | 19% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 6mg | 1% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 0.62mg | 4% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 0.62mg | 1% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 0.13ug | 0% |
| Minerals | |
| Calcium, Ca 11mg | 1% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 0.86mg | 8% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 150mg | 5% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 45mg | 3% |
| Zinc, Zn 0.58mg | 5% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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