I was not disappointed. It is sweet, tender, and very limey. Structured so it won't fall apart, but still soft and melt-in-your-mouth. I can't think of a time of day this wouldn't be good. Plus it's beautiful and would make a great gift. And just so you know, this is just the beginning of coconut-lime recipes this summer. I'm on a mission.Key Lime Bread with Coconut-Pecan Glaze
Bread:
2/3 cup butter, room temperature
2 cups sugar4 eggs, room temperature
4 T key lime juice1 tsp vanilla extract
3 cups all-purpose flour3 tsp baking powder
1 tsp salt1 cup milk
2 T grated lime peelGlaze:
2/3 cup confectioners' sugar1 to 2 T key lime juice
1/4 cup chopped pecans1/4 cup coconut
1. Preheat oven to 350. Grease or spray two 9x5 loaf pans.
2. In a large bowl, cream butter and sugar for a few minutes. Add eggs and mix well. Add key lime juice and vanilla; mix until combined.
3. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Add grated lime peel and mix in.
4. Transfer to prepared pans. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Recipe from Rebecca Yeates
1 comment:
Sounds like a good combo, I am sure it is super tasty :-)
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