Saturday, December 1, 2012

Lime & Toasted Coconut Bread

Maybe December 1st is a weird day to post a recipe "Lime and Coconut Bread".
I found a cute little blog with this cake recipe on it, and I needed to try it myself.
She called this cake "The perfect slice of summer". 
...But summer is long gone here, and the grey winter doldrums are arriving soon.  
I'm feeling it already, and maybe you are too.
I think that it might be the best time to have something like this.
You will certainly appreciate the remembrance of nicer days, and it gives you the hope and happiness of the coming warmer months.

You can call this bread, or cake. 
It's up to you! It would be great for dessert, but it also made a bunch of people happy at breakfast time too. If you want to check the original posting, try Baked Perfection.

One loaf
1 cup fat free Greek yogurt
1 cup granulated sugar
3 large eggs
4 limes, zested (save juice for glaze, below)
1 tsp real vanilla extract
1/4 tsp salt
1/2 cup melted butter (1 cube)
2 teaspoons baking powder
1 1/2 cups all purpose flour
1 cup toasted coconut, separated
Preheat oven to 300 degrees. Spread flaked coconut on non-greased cookie sheet. Toast in oven, stirring every five minutes, until it turns light golden, about 20 minutes. Remove coconut from cookie sheet and set aside. .
Preheat 350 degrees (for baking the cake now...). Butter and flour a loaf pan.

Zest your limes, retaining 2 teaspoons for the glaze later on.

In a medium bowl, mix together the baking powder and flour. In a separate large bowl, beat together the granulated sugar, eggs, lime zest, vanilla extract, salt, and butter. Stir in the yogurt until combined. Add the flour mixture and mix until combined, being careful not to over mix. Fold in 2/3 cup of toasted coconut, saving the other 1/3 for the top.

Pour the batter into the loaf pan and bake for 50 to 55 minutes, or until a toothpick comes out clean. Wait for 10 minutes and carefully remove to a cooling rack.

For soaking warm cake:

1/3 cup fresh squeezed key lime juice
1 Tablespoon granulated sugar

Mix the juice and sugar together and let sit until the sugar is all dissolved, about 5 minutes.
Spoon the mixture over the cake, do it slowly and let it soak into the warm cake. Allow the cake to finish cooling.


For glazing cooled cake:

1 cup powdered sugar
2 Tablespoons fresh squeezed key lime juice
2 teaspoons lime zest
1/3 cup toasted coconut

Mix together powdered sugar and lime juice. Spoon glaze over the top and garnish with lime zest and toasted coconut; let the cake set up overnight before serving.


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