Put the Lime with the Coconut Loaf

This lime and coconut loaf, quick bread is great, really refreshing for spring! Very easy to put together, you don't even need to use the stand mixer, just mix the wet and dry ingredients with a whisk, before mixing wet and dry together. If you over mix, the bread will not be tender, because the gluten in the flour will have over-developed.

2 eggs
1 1/4 cups milk (I used whole milk)
1 tsp. vanilla extract
Grated zest from 2 1/2 limes

2 1/2 cups all-purpose flour
1 1/2 cups sweetened flaked coconut
1 cup sugar
2 tsp. baking powder
1/2 tsp. Lemon extract
1/4 tsp. salt
6 tablespoons unsalted butter, melted and cooled

For the Lime Glaze

1 cup confectioners sugar
2-3 tablespoons fresh lime juice
Grated zest from 1/2 lime

Instructions

Pre-heat your oven to 350 degrees. Coat a 9 X 5-inch loaf pan with non-stick cooking spray Or line with parchment paper and set aside.
In a small bowl, whisk together the eggs, milk, vanilla and lemon extract and lime zest. Set aside.
In an 8 cup bowl combine the flour, coconut, sugar, baking powder,and salt; pour in the egg mixture and mix until just combined. Then add the melted butter and mix until just incorporated, being careful not to over mix the batter.
Pour the batter into your prepared loaf pan and transfer it to your pre-heated oven. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bread to cool in it’s loaf pan for about 10 minutes before turning it out onto a wire rack to continue cooling.
Once the bread is cooled, make the lime glaze. In a small bowl, whisk together the confectioners sugar and the lime juice, starting with 2 tablespoons of lime juice and adding more as necessary to thin the glaze out to your desired consistency. Drizzle the glaze over the bread. Sprinkle with the lime zest. Slice and enjoy!
This coconut-lime bread can be stored in an airtight container at room temperature for 2-3 days.