Lemon Coconut Bread

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The ingredient of Lemon Coconut Bread

• 3 eggwhites
• 1 2 cup 100g caster sugar
• 1 cup 150g plain flour sifted
• 2 teaspoons finely grated lemon rind
• 1 2 cup 35g shredded coconut

The Instruction of lemon coconut bread

• preheat oven to 160u00b0c grease an 8 x 26cm bar pan and line the base of the pan and the 2 long sides with baking paper
• use an electric mixer to beat the egg whites in a small clean dry bowl until soft peaks form gradually add the sugar beating well after each addition until sugar dissolves transfer the mixture to a large bowl
• fold in sifted flour lemon rind and coconut spread mixture into prepared pan bake in preheated oven for 35 minutes or until mixture slightly shrinks from pan transfer to a wire rack to cool completely
• reduce oven to 150u00b0c line 2 oven trays with baking paper use a serrated knife to cut bread into thin wafers place wafers close together in a single layer on the lined trays bake for 15 minutes or until wafers are lightly brown and crisp remove from oven and set aside to cool serve with white chocolate and hazelnut hot chocolate

Nutritions of Lemon Coconut Bread

calories: 305 203 calories
calories: 6 grams fat
calories: 5 grams saturated fat
calories: 53 grams carbohydrates
calories: 26 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 41 5 milligrams sodium
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calories: nutritioninformation