Key Lime Bread with Coconut-Pecan Glaze

Recently a friend asked what I've got for recipes with lime and coconut together. Doesn't that sound so good in the summer? Sadly, all I had was one - Coconut-Lime Shortbread. It's good, but I wanted to be able to offer more. Which was when I remembered this sweetie I'd been holding onto. My friend Rebecca won first place at the Arlington County Fair with this bread, and I'd been hanging onto the recipe, meaning to make it some day. At last that day has come.

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 sugar

4 eggs, room temperature

4 T key lime juice

1 tsp vanilla extract

3 cups all-purpose flour

3 tsp baking powder

1 tsp salt

1 cup milk

2 T grated lime peel

Glaze:

2/3 cup confectioners' sugar

1 to 2 T key lime juice

1/4 cup chopped pecans

1/4 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.

5. Combine glaze ingredients; drizzle over warm bread. Cool completely. Makes 2 loaves.

Recipe from Rebecca Yeates