Toasted Coconut Lemon Bread
1-3/4 cup flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 cup sour cream]
1 tsp. grated lemon peel
1 tsp. lemon flavoring
1 tsp. coconut flavoring
1/2 cup flaked coconut, toasted
1/3 cup lemon juice
1/4 cup sugar
1/2 cup flaked coconut, toasted
Note: To toast coconut, place desired amount of coconut on a
jelly roll pan, spreading out. Place pan in a preheated 400 degree
oven. Watching carefully, bake for about 1-2 minutes, stir with a
fork and continue baking until coconut turns a light brown. Remove
from oven and allow to cool before using in recipe.
Preheat oven to 350. Prepare 3 to 4 small loaf pan (3-1/2x5-
in.) by spraying with cooking spray. In a medium bowl, combine
flour, baking powder, baking soda and salt; set aside. In a large
bowl, beat together butter and sugar. Add the egg, sour cream, lemon
peel, both flavorings and beat thoroughly. Fold in dry ingredients

and 1/2 cup toasted coconut. Spread dough in the prepared pans.
Bake at 350 for 30 to 35 minutes or until a toothpick inserted
in center of bread comes out clean. allow to cool in pan for 5
minutes, then remove to wire rack. While bread is still warm, make
topping and drizzle over top.
Combine lemon juice and 1/4 cup of sugar in small sauce pan.
Bring to a boil and boil until sugar is dissolved. Add coconut and
stir to combine. With a tooth pick, punch holes in top of still warm
bread, then drizzle topping mixture over top. Allow to cool