Lemon Coconut Pecan Bread


1 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 sticks unsalted butter, room temperature

1 1/3 cup Sugar

3 large eggs, room temperature

Zest of 4 lemons

1/2 teaspoon sea salt

1/2 cup orange juice

1/2 cup coconut flakes, sweetened + more for garnish

3/4 cup pecan pieces, chopped

Preheat oven to 370.

Butter and flour a 9" x 5" loaf pan. Set aside.

Sift flour, baking powder and baking soda together and set aside.

Cream butter until light and fluffy, then add sugar and mix together.

Add eggs one at a time waiting for previously added egg to be fully incorporated.

Scrape bowl often, then whip until mixture is very light and fluffy.

Add lemon zest and salt, then add one third of flour mixture.

Once combined add half of orange juice, when smooth add another third of flour.

Add remaining orange juice and once combined add remaining flour.

Mix in coconut and pecan pieces, then scrape batter into prepared pan.

Put pan in oven and lower heat to 350.

After being in oven for 45 minutes drape a sheet of buttered aluminum foil gently on surface of pound cake. (Keeps cake from browning too much.)

Bake until center of cake bounces back when lightly pressed with a finger, about 65 minutes.

Let sit in pan for 10 minutes before removing.

For glaze, whisk together lemon juice and powdered sugar.

Spread on cake and sprinkle with coconut.

If desired, coconut can be toasted, baked at 350 for 5 minutes.
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