Coconut Lime Bread

I am heading out on a little trip.  See, I turn the big 4-0 this year.  And this big of a birthday deserves a year long celebration, don't you think?  So a dear friend, who also is celebrating her 40th, and I are headed to St. Lucia for 10 days.  We are going to an island neither of us has been to, and are excited for all that St. Lucia has to offer.  So farewell 35 degree days and hello 85.

Anyway, why not send you off with little tropical treat, huh?  I'll be back to posting new and fun recipes the week of April 8th.  What do you have to look forward to?  Lobster Newburg, Eggs Benedict, Almond Poppyseed Pancakes, Asparagus Salad, Chocolate cake and more!

See you soon...

Coconut Lime Bread

zest of 2 limes

juice of 2 limes (1/4 c.)

3 c. almond flour

1/4 c. coconut flour

1/2 c. shredded coconut

1 1/2 tsp. baking soda

1/4 c. raw honey

1/4 tsp. salt

3 eggs

1/4 c. creamed coconut

1 c. coconut milk

Glaze

2 tbsp. lime juice

2 tsp. creamed coconut

3 tbsp. honey

1/2 tbsp. lime zest

For the bread, preheat the oven to 375 degrees.  Generously oil (coconut) a loaf pan.

Mix the dry ingredients together.  Mix the remaining ingredients together in a separate bowl and then fold into dry mixture.  It will be dense, similar to pound cake.

Cook the bread 45-50 minutes until it is set and tester comes out clean from the center.

Allow to cool in the pan for about 10 minutes, then remove loaf and put on a wire rack so it can cool.

Mix together ingredients for the glaze while bread cools.  Poke small homes in the top of the bread evenly once the bread is cooled.  Evenly glaze the top and then dust with a sprinkling of shredded coconut.

This is even better the next day.  Heck, one morning I even made french toast with it.  Oh yeah I did, and it was GOOOOD!