Are you still in need of something for your Easter brunch? Then allow me to suggest this gorgeous Coconut-Lime Bread.
The flavors of this bread are just heavenly. The coconut and the lime zest balance each other out perfectly, creating a bread that is bright and uplifting. And not overly sweet. Really. Trust me. It certainly can be enjoyed for breakfast without a hint of guilt. Not that I ever really feel guilty about having sweets at breakfast. And can I gush about this luscious little drizzle of lime glaze? It’s sweet and tart at the same time, making it the ultimate complement to this bread. And oh how I just love the little flecks of lime zest on top that provide the perfect pop of color!
Like other quick breads, this recipe comes together very easily. The cake is moist and tender, but not quite as “spongy” as a banana bread. And the outside has just a bit of a crust, giving this Coconut-Lime Bread some nice texture. It’s perfect for a weekend brunch. Or for snacking on mid-week. In fact, it’s rather perfect at any time of day!
Recipe adapted from Bill Granger via Smitten Kitchen
- For the Bread
- 2 eggs
- 1 1/4 cups milk (I used whole milk)
- 1 tsp. vanilla extract
- Grated zest from 2 1/2 limes
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sweetened flaked coconut
- 1 cup sugar
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 6 tablespoons unsalted butter, melted and cooled
- For the Lime Glaze
- 1 cup confectioners sugar
- 2-3 tablespoons fresh lime juice
- Grated zest from 1/2 lime
- Pre-heat your oven to 350 degrees. Coat a 9 X 5-inch loaf pan with non-stick cooking spray and set aside.
- In a small bowl, whisk together the eggs, milk, vanilla extract and lime zest. Set aside.
- In the bowl of your mixer with the paddle attachment, combine the flour, coconut, sugar, baking powder, cinnamon and salt. With your mixer on low speed, pour in the egg mixture and mix until just combined. Then add the melted butter and mix until just incorporated, being careful not to over mix the batter.
- Pour the batter into your prepared loaf pan and transfer it to your pre-heated oven. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bread to cool in it’s loaf pan for about 10 minutes before turning it out onto a wire rack to continue cooling.
- Once the bread is cooled, make the lime glaze. In a small bowl, whisk together the confectioners sugar and the lime juice, starting with 2 tablespoons of lime juice and adding more as necessary to thin the glaze out to your desired consistency. Drizzle the glaze over the bread. Sprinkle with the lime zest. Slice and enjoy!
- This coconut-lime bread can be stored in an airtight container at room temperature for 2-3 days.
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