Lemon Coconut Loaf Cake

There isn’t a loaf cake that I have ever said no to,   especially new ones (how have I never heard of Lemon Coconut?). When Rhonda at Southern Hospitality showed off hers earlier this month, I immediately added it to my list of monthly “to-try” recipes. She credits Southern Living magazine for the recipe, and having never heard of this variety before, it struck me as quite quintessentially Southern and oh-so spring appropriate. So while the weather this weekend here in the great Pacific Northwest involved grey clouds and inches of rain, I pretended spring was just around the corner.

1/2 cup butter
1 1/3 cups sugar
3 large eggs
1 1/2 cups flour
1/2 tsp. salt
1/8 tsp. baking soda
1/2 sour cream
2 tsp. lemon zest (I used 2 tsp. lemon juice instead)
1/2 cup dried coconut flakes

Glaze
2 cups powdered sugar
3 tbsp. milk
2 tsp. lemon juice

1/2 dried coconut flakes

 

Preheat oven to 325. Beat butter until creamy. Gradually add sugar until mixed. Add eggs one at a time, beating until just mixed.

Mix dry ingredients (flour, salt, and baking soda). Add mix to butter mixture. Add sour cream. Stir in lemon and coconut flakes. Pour into a greased and floured 9x5 loaf pan.

Bake for 1 hour. Let cool for 1 hour. Mix glaze ingredients together and pour over loaf. Sprinkle with coconut flakes.