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Lemon Coconut Quick Bread
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Lemon Coconut Quick Bread
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For teatime, breakfast, or dessert, this Lemon Coconut Quick Bread comes together in a jiffy and is the perfect combination of tart and sweet.

Prep time
Bake/Cook time
9 - 12 slices
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Lemon Coconut Quick Bread
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
9 - 12 slices


  • 1 3/4 cups unbleached, all-purpose flour*
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup salted butter, melted and cooled
  • 8 ounces sour cream (not fat free)
  • 2 eggs
  • Zest of one lemon
  • 2 tablespoons lemon juice
  • 3/4 teaspoon lemon extract
  • 1/2 teaspoon coconut extract
  • 3/4 cup sweetened shredded coconut


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Grease an 8 x 4” loaf pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together melted butter, sour cream, eggs, zest, lemon juice and extracts. Stir wet ingredients into dry, stirring until almost combined. Add coconut and stir briefly until coconut and flour are fully incorporated.
  3. Spoon batter into prepared pan, smoothing top with back of a spoon. Bake for 50-55 minutes until a toothpick inserted into center comes out with moist crumbs.
  4. Cool in pan for 10 minutes. Run a knife along the edge of the pan and remove bread. Cool completely on a wire rack.
  5. Make glaze. Add cream and lemon juice to the sifted powdered sugar. Whisk until smooth. Drizzle over bread; sprinkle with shredded coconut.


Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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