Coconut Lime Bread

For the bread:

1 1/2 cups all-purpose flour

1 teaspoon baking powder 

1/4 teaspoon Kosher salt

8 tablespoons unsalted butter, softened

1 cup sugar

2 large eggs, room temperature

Zest and juice of 2 limes

1/4 cup coconut milk 

1/4 cup water

1 cup sweetened flaked coconut

For the glaze:

1/2 cup powdered sugar

Juice of 1 lime

2 tablespoons sweetened flaked coconut 

Preheat oven to 350 degrees F. Spray a loaf pan with nonstick spray and line with parchment paper. 

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In a stand mixer fitted with a paddle attachment, mix the butter and sugar on medium-high until light and fluffy, TK minutes. Add the eggs, lime zest, and lime juice. Mix in on low until combined. Add 1/3 of the dry mixture at a time, alternating with the coconut milk. Be careful not to overmix.

Transfer the batter to the prepared pan and bake until golden brown and the surface of the bread springs back when pressed lightly, 40-45 minutes. Cool for 15 minutes in the pan, and then move to a wire rack to cool 15 more minutes. 

While the bread cools, make the glaze. In a medium bowl, whisk together the powder sugar and the lime juice, adjusting the consistency if needed. Drizzle over top of the bread, and sprinkle with coconut flakes. Serve warm.

Yield: 12 servings