Coconut Lemon Loaf With Coconut Glaze

Coconut Lemon Loaf With Coconut Glaze 1/2 CUP VEGETABLE OIL 1 CUP GRANULATED SUGAR 1 1/2 TABLESPOONS LEMON ZEST 3 EGGS ROOM TEMPERATURE 1 1/2 CUPS FLOUR 1/4 TEASPOON SALT 1 TEASPOON BAKING POWDER 1 CUP BUTTERMILK OR GREEK YOGURT 1 TEASPOON LEMON EXTRACT 1/2 CUP SHREDDED COCONUT COCONUT GLAZE 2 TABLESPOONS UNSWEETENED COCONUT MILK 1/2 TEASPOON COCONUT EXTRACT 1 CUP CONFECTIONER'S SUGAR Loaf Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 loaf pan. In a large bowl, add the coconut, sugar, eggs, butter milk or greek yogurt, and beat until smooth, drizzling the oil in while whisking. Add the lemon zest and lemon extract, whisking to combine. Add the flour, baking powder, salt, and mix until just combined. Be sure not to over mix. Some lumps will remain, but don't worry; they will bake in fine. Pour the batter into prepared loaf pan smoothing the top with a spatula. Bake for about 55 minutes or until top is domed. Insert a toothpick and if it comes out clean, the loaf is done. Cool in pan on top of a wire rack for at least 30 minutes. Coconut Glaze Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth. Add more or less milk or sugar for the consistency you desire. Drizzle glaze over coconut lemon loaf when slightly cooled.