Coconut Key Lime Bread Recipes

COCONUT KEY LIME BREAD

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 8-by-4-inch loaf pan and set aside.
• In a medium bowl, whisk together the sugar, oil and eggs until combined. Whisk in coconut milk and lime zest. In a separate small bowl, sift together the flour, baking powder and salt. large bowl or bowl of stand. Add the dry ingredients to the sugar mixture. Stir until combined. Fold in the coconut flakes.
• Spoon batter into prepared pan and bake for 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before turning out onto a cooling rack to cool completely.
• To make glaze: Mix all the ingredients until smooth in a small bowl. Drizzle over cooled cake. Top with coconut flakes and lime zest.

COCONUT-KEY LIME PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
• Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
• Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.

KEY LIME BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.

BANANA BREAD WITH COCONUT-KEY LIME GLAZE

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.