Preheat oven to 350°F. Butter and flour a 8x4-inch loaf pan.
In a medium bowl, whisk sugar, coconut oil and eggs until combined. Whisk in the coconut milk and lime zest.
In a large bowl, whisk together the flour, baking powder, salt, and shredded coconut until combined. Pour in the the coconut mixture and stir until just combined. Pour into the prepared pan and bake for about 50 to 60 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes then turn out and cool completely on a cooling rack.
In a small bowl, whisk together the powdered sugar and lime juice until smooth. Pour or drizzle over completely cooled bread. Top with Lime zest and coconut flakes.
Will keep wrapped in plastic wrap at room temperature for 2 days.
*I only had unsweetened shredded coconut, so I put the coconut in a small bowl and tossed with about 1 tablespoon water and 1 scant tablespoon sugar and then mixed it into the wet ingredients. This worked perfectly as a substitute.
**If you prefer a more drizzled glaze, simply half the recipe for the glaze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (984g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1634 (62%)|
|Amt Per Serving||% DV|
|Total Fat 181.6g||242 %|
|Saturated Fat 141.6g||708 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 895.7mg||276 %|
|Sodium 3010.2mg||104 %|
|Potassium 1471.5mg||39 %|
|Total Carbohydrate 208.6g||61 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 198.5g|
|Protein 55.6g||79 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2628
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