COCONUT BREAD WITH LIME GLAZE
Take a break from the traditional holiday quick bread recipes and make this Coconut Bread with Lime Glaze. Moist coconut cake topped with lime glaze and sweet coconut!
Provided by Nicole Harris
Categories desserts
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Sift together flour, salt and baking powder. Set aside.
- Mix butter and sugar. Add eggs, coconutmilk and vanilla while mixing.
- Gradually mix in dry ingredients.
- Fold in flaked coconut.
- Transfer batter to a bread pan sprayed with non-stick.
- Bake 45-50 minutes or until toothpick can be inserted and removed clean.
- Allow bread to cool on rack.
- Mix powdered sugar and lime juice until smooth.
- Using a toothpick, poke approximately 30 holes into the bread. (optional)
- Spread half of the glaze onto coconut bread.
- Mix flaked coconut with the remaining glaze.
- Top bread with glazed coconut and lime zest.
Nutrition Facts : Calories 255 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 231 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BANANA BREAD WITH COCONUT-KEY LIME GLAZE
Delicious summer treat.
Provided by Jenna L. Annas
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Mix flour, baking soda, and salt together in a bowl.
- Beat sugar and butter together in a large bowl with an electric mixer until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt, and rum; beat until blended. Add flour mixture and beat on low speed or by hand until just moist. Stir in fresh coconut and pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes.
- Meanwhile, whisk together powdered sugar, Key lime juice, and coconut flakes for glaze in a bowl. Drizzle over warm bread.
- Remove warm bread from the pan and place on a wire rack. Drizzle glaze over top and allow to cool completely before cutting, about 30 minutes.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 68.9 g, Cholesterol 62.2 mg, Fat 11.5 g, Fiber 3 g, Protein 6.2 g, SaturatedFat 7.7 g, Sodium 371.4 mg, Sugar 39.2 g
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COCONUT BANANA BREAD WITH LIME GLAZE RECIPE | MYRECIPES
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4.7/5 (34)Calories 193 per servingServings 16
- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
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- Combine all remaining bread ingredients in another another bowl; mix well. Add flour mixture to buttermilk mixture; mix just until moistened. Spread into prepared pan.
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COCONUT BANANA BREAD WITH LIME GLAZE RECIPE | MYRECIPES
From myrecipes.com
4.6/5 (64)Calories 193 per servingServings 16
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
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