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Coconut Lemon Poppyseed Bread with toasted coconut topping

With the recent tragedy in Newtown, I can only express how heartbroken I am. I will continue to pray for the families and those affected by this devastating tragedy.

With that said, I’ve wanted to reach out and hug the people who mean the most to me.

And sometimes I say I love you with bread. As simple as that sounds it means a lot.

To enjoy coffee and share stories over a breakfast. And truly understand what matters in our lives, and what doesn’t.

Let’s start the week in remembrance and with a promise to be better than we were yesterday.

*Disclosure: This recipe was developed for Lucky Leaf in exchange for me to attend Mixed Conference.

 

Coconut Lemon Poppyseed Bread with toasted coconut topping
 
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 

Use up a can of lemon pie filling with this incredibly easy, moist, and delicious recipe.
Ingredients
  • 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
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup sweetened coconut flakes, plus another 3 tablespoons for topping
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9×5 loaf pan.
  2. 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.
  3. 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.

14 Responses to Coconut Lemon Poppyseed Bread with toasted coconut topping

  • ohshineon says:

    I think I just died. Yup, totally did.

  • Donna says:

    Lemon curd would work wonderfully for a filling substitute for Lucky Leaf Lemon Pie filling…either homemade or purchased!!

    • Karin says:

      And how do you make it?? For the Dane who can’t buy it :)

      • Donna says:

        @Karin..
        I believe that in Europe (at least in France and Switzerland) one can easily obtain lemon curd in the english/anglophone/imported section of major supermarkets such as Carrefour…Wilkins brand (?) comes to mind…This is what I normally do for a shortcut…Otherwise, it is very economical to make it (and not difficult) to make, and there are several fantastic recipes available on the Internet ..just google!..It is basically just a mélange of lemon juice, egg yolk and sugar…but one does have to commit a bit of time and patience stirring watchfully over the stovetop…but the homemade version is truly worth it if you have the time. The good English lemon curds are lovely though…and the consistency is perfect for this recipe. The jar runs between four and five euros I believe. Hope this helps!

  • Oh my goodness! What a great combination! Love lemon poppyseed things, but I’ve never thought of doing coconut with them…

  • Wow – this looks so delicious. Love that you added coconut to the typical lemon poppyseed flavor combo. Looks wonderful!

  • Joanne says:

    Bread is the perfect way to share some love! I love the lemon poppyseed flavor. Never thought to add coconut but – genius!

  • Jenny says:

    This was really yummy! I tweaked it just a little to get a more lemony flavor. I used my own lemon curd. I added zest of 1 lemon and about a tsp of lemon extract. I also used whole wheat pastry flour instead of all-purpose flour and added 1 tsp of vanilla extract. Instead of sugar, I used 2/3 cups of honey. Lastly, I used 1/3 cup of canola oil instead of butter.

    The result was a very moist and flavorful bread! I’ve never liked coconut until now. Thank you for a yet another delicious recipe! :D

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