Made the Lemon Bread at 27744

[CathyZ]

It was good. Easy to make- but here was the interesting part- I took 6 slices to work to my colleagues and had them critique. 5 of the 6 said they would not put coconut in it again. They would put chopped mac nuts or chopped dried mango or dried blueberries in it. Very interesting to me. I thought everyone loved coconut.

My feeling is that it needs more lemon flavor- I will make it again, using Mac nuts probably- but after the bread is baked but before the drizzle I would heat up a combo of lemon juice and sugar and infuse the bread with it. Then put the frosting drizzle over it. And sprinkle with chopped nuts. It is good enough to fuss with and try again.

 

[deb-in-mi]

Thanks for the report out Cathy

 

[gayr]

Thank you CathyZ for your comments on the cake....I think your addition of the lemon syrup will put

the cake over the top. Down South one of the most famous cakes is called "Lemon Cheese Cake" and the "cheese"
part is actually a lemon curd filling. I will post a recipe for one...

 

[gayr]

Cathy, Here is a link for Edna Lewis's Version of Lemon Cheese Layer Cake

http://cooking.nytimes.com/recipes/1014041-lemon-cheese-layer-cake

 

[colleenmomof2]

My coconut arrived yesterday

I have a birthday pie to bake for this weekend but then planned to try the lemon bread (after, depending on whether we end up with pie leftovers - not expecting to smileys/smile.gif.

Thanks so much for your suggestions. I will take a different approach. Thinking no coconut and more lemon Colleen

 

[colleenmomof2]

What about mixing lemon curd into the cream cheese

and coconut (or nut) mixture?

I'm going to try this without the lemon syrup infusion to see if it does the trick.

Colleen

 

[colleenmomof2]

Lemon frozen yogurt will go great with the pie!

I'll make lemon curd frozen yogurt with the remaining curd - I have everything on hand!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=221372

Ok then - I'm in! Colleen

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=221372

 

[CathyZ]

Lemon curd might thin the cream cheese too much but try it and let us know.

When the bread bakes the cream cheese solidifies like in a cheesecake. If you thin it out with lemon curd it might get sticky and soft like pudding. If I were to put lemon in the cream cheese I would use zest.

 

[CathyZ]

Thanks for posting the cake recipe, Gay. I made this cake a while back.

 

[mistral]

I have talked to more than a few people that do not like coconut; it is usually the. . .

super-sweet sweetened stuff they do not like. The seem always surprised when I have them taste a coconut curry or somesuch--they say "I hate coconut" then scarf the stuff down.

 

[curious1]

I think that might be me. I don't much care for coconut desserts but do like coconut milk, etc.

 

[cheezz]

Yes, many don't - my DD says it's like eating grass. Macaroon coconut works better

 

[colleenmomof2]

Good suggestions - Thanks Cathy!

Planning on leaving the powder sugar out. With the zest, maybe only 1 TBS of curd will be necessary to get the tang I'm seeking in the 3 oz of cream cheese.

Looks like I'll be baking the lemon bread this afternoon so I can experiment with the lemon curd and still get the frozen yogurt mixture together to chill overnight. Planning to have the pie and frozen yogurt ready for Friday dinner - not sure when the birthday girl will be over. Colleen

 

[CathyZ]

I live where coconuts grow. My colleagues are used to fresh coconut which is very different

I used the sweet junk stuff that came from the baking section of the grocery store so no wonder they didn't care for it in the bread.

 

[curious1]

Fresh is wonderful, can it be used in recipes such as this?

 

[colleenmomof2]

Birthday party confirmed for Sunday dinner smileys/smile.gif

Baking/cooking now scheduled for Saturday afternoon (not Thursday, as planned.) I promise to share results and feedback from our coconut-loving party goers/tasters.

Way, way too much to do! And way, way too little time to do it all! Thank goodness for beautiful weather on the holiday to get a bit ahead. Heading out! Colleen

 

[CathyZ]

Yes but the trick is to shred it properly

 

[cheezz]

I always prefer using fresh...what is the proper way to shred it?

 

[colleenmomof2]

Love it (with these modifications)!

Wonderfully lemony, perfect texture, rose well, moist, subtly coconutty. Baked 50 minutes - at 45, was wet in center.

Substituted 2 TBS lemon curd (Trader Joes) and 1/2 tsp lemon zest for 3 TBS powdered sugar in filling. The filling tasted lemony.

Added 1 TBS softened butter and used lemon juice in the glaze - the recipe lists lemon juice but the directions call for milk. I did use a bamboo skewer to poke a few holes in the top before glazing as Cathy suggested.

AND, used UN-toasted sweetened, flaked coconut in the filling and on top, pressed lightly into top glaze.

When I started making the bread with my bag of sweetened, flaked coconut freshly purchased in a quick trip to the store Saturday morning - the coconut I received in the mail was unsweetened chips smileys/wink.gif - I reread all of your comments. You made me think about why we love lemon and coconut and about a recipe I recently made with toasted coconut where the dry, toasty coconut dominated the flavor profile - it was good but not great. And of German chocolate frosting, which we love and is made with untoasted coconut.

I didn't toast. Colleen

https://www.landolakes.com/recipe/18837/lemon-coconut-bread/