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 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.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Coconut Lemon Poppyseed Bread with toasted coconut topping
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
- Preheat oven to 350 degrees F. Grease a 9x5 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.
it looks delicious! Any ideas on what to use instead of the Lucky Leaf Lemon Pie filling as I can't find it here in Greece?
Ξινό λεμονιού Πηλίου μήπως;
I think I just died. Yup, totally did.
Lemon curd would work wonderfully for a filling substitute for Lucky Leaf Lemon Pie filling…either homemade or purchased!!
And how do you make it?? For the Dane who can’t buy it 🙂
@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!
Bread is the perfect way to share some love! I love the lemon poppyseed flavor. Never thought to add coconut but – genius!
Monique, when you say 1/3 butter, melted, is it measured after melting, or before (using the lines on the wrapped butter)? Thanks!
Monique, when you say 1/3 cup butter, melted, is it measured after melting, or before (using the lines on the wrapped butter)? Thanks!
Essentially it is the same thing 🙂
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! 😀
It’s in the oven! The smell is wonderful. I didn’t have the lucky lemon, so I made homemade pudding with just flour/cornstarch/milk/sugar/salt, then added lemon peel to it. If I don’t write back, I’ve died and gone to heaven from eating this! ( In a good way, of course)…lol
Oh my gosh perfect! I hope you enjoyed this!
Hi Monique! How many days ahead could you make this if bringing to a friend’s home for vacation?
Hi, Abby! I think two days ahead would be fine. Or you could make it well ahead of time and then freeze it! To freeze: After baking the loaf, wrap it in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. Feel free to freeze without the glaze and then top it once it is thawed out.