Use up a can of lemon pie filling with this incredibly easy, moist, and delicious recipe.
Author: Monique of AmbitiousKitchen.com
Recipe type: Bread
Serves: 12 slices
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons poppyseeds
1/3 cup unsalted butter, melted
1 cup sugar
1 cup Lucky Leaf Lemon Pie filling
1/2 cup milk
1/2 cup sweetened coconut flakes, plus another 3 tablespoons for topping
Preheat oven to 350 degrees F. Grease a 9×5 loaf pan.
In a medium bowl whisk together flour, baking powder, poppyseeds, and salt; set aside. In separate large add butter, lemon pie filling, sugar, eggs, and milk and beat with an electric mixer until smooth and creamy. Add dry ingredients in and mix with a wooden spoon until well combined. Gently fold in 1/2 cup coconut into batter.
Pour batter into loaf pan and smooth top with a spoon. Sprinkle 3 tablespoons of coconut on top. Bake for 65-75 mins, or until knife inserted into middle comes out clean. Best served with raspberry jam and coffee.