When God Gives you Limes ...
My husband and I really enjoy Tex-Mex food so it is often on our weekly menu in one form or another. Last week, I made one of our favorite Tex-Mex meals, Crispy Black Bean Burritos with Cilantro-Lime Quinoa (recipe courtesy of Maria Lichty of Two Peas and their Pod), so I had some limes that I needed to use. I really enjoy using lime in baked goods so I flipped through my "recipes to try" file and came across this week's yummy treat, Coconut Lime Quick Bread. The recipe calls for the zest and juice of three limes and, lo and behold, I had three limes to use. Perfect!
This bread is delicious - moist, coconutty, not-to-sweet. Lime and coconut compliment each other perfectly and yield a tropical treat that is refreshingly satisfying. Here are the stars of the show - sweetened flaked coconut and limes. My favorite brand of coconut is Bakers. I have tried other less costly brands of coconut and they just don't measure up in my opinion. Other brands are too sweet or too dry. Bakers is just right. It gives me the coconut flavor and texture that I want without being too sweet. When I need a bunch of limes, I buy them at Aldi's, six to a bag for only $1.29.
This recipe is a quick bread so it comes together in a flash. While your oven preheats to 350 degrees, zest and juice three limes and prepare a 9 x 5 loaf pan. Melt 6 tablespoons of unsalted butter and set it aside to cool while you gather the remaining ingredients. In a bowl whisk together two large eggs, 1-1/4 cups of milk, one teaspoon of vanilla and the zest from 2-1/2 limes. That's a lot of lime zest! Set this mixture aside.
In another bowl, combine 2-1/2 cups AP flour, 1-1/2 cups sweetened flaked coconut, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt. You can do this either with your stand mixer or by hand. I used my stand mixer. With the mixer in low speed, add the egg mixture and mix slowly. Mix only until the egg mixture and the dry ingredients are just combined. Then add in the melted butter, again mixing until just combined. The aroma of lime rising from the mixing bowl is heavenly!
Pour the batter into the prepared loaf pan and bake for about 65 minutes. The bread is done when its internal temperature reaches 195 degrees. If you don't have an instant read thermometer, your bread is done when a tester inserted into the center of the loaf comes out clean. Cool the bread in the pan for 10 minutes before lifting it out and setting it on a rack to cool completely.
When the bread has cooled completely, make a glaze by mixing 1 cup of 10x sugar with 2 tablespoons of lime juice. If you prefer a thinner glaze, add more lime juice until you reach your desired consistency. Sprinkle the remaining lime zest on top of the bread and allow it to set up before cutting a slice to enjoy. This recipe was created by Liz from The Floating Kitchen and is keeper in my book. Give it a try and let me know what you think. Happy baking!