Coconut Lime Bread
The tropical essence of lime zest pairs perfectly with rich coconut in this exotic bread. Get creative and embellish it with a cup of chopped macadamia nuts or dried pineapple chunks.
INGREDIENTS | YIELDS 1 LOAF
- ½ cup (1 stick) unsalted butter
- 1¼ cups granulated sugar
- Grated zest and juice of 4 limes, reserved separately
- 2 eggs
- 1½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup sour cream
- 1½ cups shredded unsweetened coconut, lightly toasted
- ½ cup water
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Preheat oven to 350°F. Coat a 9″ × 5″ loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
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Beat butter and ¾ cup granulated sugar together until smooth and creamy. Add lime zest and eggs. Sift together cake flour, baking powder, and salt; add to butter mixture alternately with sour cream. Fold in coconut.
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Transfer batter to prepared pan; smooth the top. Bake 30 minutes, until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
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As the bread bakes, combine remaining ½ cup sugar, lime juice, and ½ cup water in a small saucepan, and bring to a boil over high heat. At the boil, remove from heat and set aside.
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Remove finished bread from oven and cool 10 minutes before removing from pan. Drizzle with lime syrup and continue cooling on a rack.
