Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • 1 cup granulated sugar
  • 4 ounces cooled melted butter
  • 1/2 cup buttermilk
  • 1 tablespoon lemon extract paste
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2-1/4 cups all-purpose flour
  • 1-1/2 cups sweetened flaked coconut (divided)
  • 1/2 cup sifted powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon extract paste
  • 1 tablespoon milk

Instruction

  • Preheat oven to 350F.
  • Whisk together the eggs, sugar and melted butter until sugar dissolves.
  • Stir in the buttermilk, and lemon extract, mixing until smooth.
  • Add the salt and baking powder, then add the flour gradually, mixing into a smooth batter.
  • Fold in one cup of the coconut, reserving the last half cup.
  • Spray a 6-cavity mini loaf pan with baker's release spray.
  • Divide batter into cavities, filling no more than 2/3 full (this should fit exact if you use the Circulon pan).
  • Sprinkle remaining coconut over the top of the batter.
  • Bake for 30 minutes or until a toothpick can be inserted and removed without wet batter clinging to it.
  • Cool in pans 15 minutes, then remove and finish cooling the loaves on a wire rack.
  • When the loaves have cooled completely, whisk together the lemon drizzle and spoon over the tops and allow to dry and set.