1 can (5.2 ounces) coconut cream (or use ½ cup plus 2 tablespoons milk)
1 teaspoon vanilla
green food coloring (optional)
⅔ cup sweetened, shredded coconut
ICING:
1 cup powdered sugar
1 tablespoon corn syrup
1 tablespoon lime juice
2 teaspoons water
2 oz white chocolate (about 22 Wilton candy melts . . . or ⅓ cup)
Instructions
Heat oven to 350 F. Prepare one 9x5" loaf pan by lining with a piece of parchment (let paper come over the sides so you can lift the bread out easily) and spraying with non-stick spray.
Sift the flour, baking powder, baking soda, and salt together twice. Set aside.
With a fine grater, zest the limes, being careful to just grate off the dark green skin, not the white underneath. Juice the limes. You will need ¼ cup of juice for the bread and 1 tablespoon for the icing. If you don't have quite enough juice, add a little water.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs and beat well, scraping the side of the bowl often.
Add the coconut cream, vanilla, and just a tiny amount of green food coloring (if using). Mix until combined.
Add the coconut and dry ingredients. Stir gently just until most of the flour is incorporated. Do not overmix!
Spoon into prepared loaf pan and gently smooth the top. Bake for approximately 50 minutes, or until a toothpick comes out clean when inserted into the center of the bread.
Cool on a wire rack for 10 minutes. Lift loaf out and let it cool completely.
ICING: (This can be poured on warm bread.)
In a small pan heat the powdered sugar, corn syrup, lime juice, and water until hot but not boiling. Remove from heat and stir in the white chocolate. Once melted, stir until it cools and thickens a little, then pour over the bread, allowing icing to drip down the sides of the loaf.
Let icing harden and serve or store. (This bread is even better the next day.)
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6532