Coconut Lemon Poppyseed Bread with toasted coconut topping
Fluffy coconut lemon poppyseed bread with a sweet toasted coconut topping. The perfect way to use up lemon pie filling in a delicious loaf!
Servings 12 slices
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.