1-3/4 cups of butter, softened                      
2 cups sugar
3 plus 2 tablespoons lemon juice                
4 eggs
3 cups all-purpose flour
2 tsps baking powder
½ tsp salt
1 cup milk
½ cup shredded coconut
2 teaspoons grated lemon peel
¼ cup of confectioners sugar
 
Preheat oven to 350*. In mixing bowl, cream butter, sugar and 3 tablespoons lemon juice.  Add eggs, one at a time, heating well after each addition.  Combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Stir in coconut and lemon peel.
Pour into two, greased 8 x 4-inch loaf pans. Bake 60 to 70 minutes.  Cool 10 minutes. Remove from pan to wire rack. Combine confectioner's sugar and remaining 2 tablespoons lemon juice and brush over loaf. Yields 2 loaves.
 
(We only use the sugar topping if we use it for tea bread in the afternoon)
 
Enjoy!