Lemon coconut bread
Lemon coconut bread is a moist and zesty treat that features the bright flavor of lemon and the sweet texture of coconut. This simple loaf is perfect for breakfast, snacks, or a light dessert.
Cook time 50 min
Prep time 145 min
Ingredients:
3 egg whites1/2 cup sugar
1 cup all-purpose white wheat flour
2 tbsp lemon zest
1/2 cup coconut meat
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.
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.
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.
Lemon coconut bread FAQ:
Bake the Lemon Coconut Bread in a preheated oven at 350°F (175°C) for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
The bread is done when the top is golden brown and springy to the touch. A toothpick inserted into the center should come out clean, indicating it's fully baked.
You can substitute all-purpose flour with a gluten-free flour blend, but be mindful that this may alter the texture of the bread. Make sure to use a blend designed for baking for the best results.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate it for about a week. You can also freeze it for longer storage; wrap it tightly in plastic wrap and aluminum foil.
Yes, you can substitute shredded coconut or desiccated coconut for the coconut meat. If using shredded coconut, make sure it is unsweetened to maintain the flavor balance.
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.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 7g
Carbohydrates 50g
Fiber 2.62g
Sugar 27g
Fat 7g
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