I have a little bone to pick … with life that is.
Why is Meyer lemon season seriously .0823123 seconds long?!?! And how the heck to I get my hands on some without them going bad?!
See, originally I wanted to make this recipe using Meyer lemons – because they’re so little and cute and lemony, but not super tart. So I bought a bag ( I could have bought a car for less … by.the.way. – not the point) I ended up keeping them on my counter for a couple of days – and poof – they turned.
So I used regular lemons. And this bread came out spectacular however if you have Meyer lemons, please use them instead and kindly send me a slice of bread … and a box of tissues.
Also, why do people say, I have a bone to pick .. that’s gross – I’m kind of wishing I didn’t say that now. But what’s done is done – when life gives you lemons – make bread … okay, now I’m definitely wishing I didn’t say that. Although, I would be lying if I said I wasn’t on the floor laughing.
Normally, I share what I bake for the blog with family, friends and co-workers – this bread though, it didn’t even make it out of our home … the top gets so crusty and it smells so lemony as it bakes. I’m clearly welcoming spring with open arms with the combination of lemon and coconut – it was a gamble with the citrus and sweet coconut buuuttt Daaaamn, Daniel!
Lemon, Coconut Sweet Bread
- 1 ½ cup sugar
- ½ cup brown sugar
- 4 cups flour
- 2 Tbsp baking powder
- 1 tsp sea salt
- 2 Tbsp Lemon Zest
- ½ cup dried coconut
- 2 eggs
- 1 tsp lemon juice
- ¼ tsp Malibu rum
- 2 c milk
- ⅔ c olive oil
Preheat oven to 350 degrees.
In a large bowl, combine brown and granulated sugar, flour, baking powder, sea salt, lemon zest and dried coconut.
In a separate bowl, beat eggs, lemon juice, milk, Rum and olive oil.
Combine, the wet and dry ingredients.
Pour into a well-greased loaf pan and bake for 1 hour ( it should pass the crumb test by this point)