There are moments in the kitchen that are pure brilliance. Creating this masterpiece was one of those moments. I don’t mean to toot my own horn, but when it’s something this good – I’m going to shout it from the rooftops! If you follow me on Instagram, you’ve already gotten a sneak peak of this deliciousness! The BEST part about this loaf? It’s made with Rhodes Bake N Serv! What does that mean for you? All the HARD work is done!!!
Of course you’ve still got to roll it out, sprinkle on your goodies, chop it up, and bake it. But heck! You don’t have to MAKE the bread!! Tell me that just isn’t the ray of sunshine you were looking for in this recipe? Believe me. I’ve made the ‘made from scratch’ version before. When I overcooked the dang thing… I was none too happy with how much time I put in to it. Don’t fret! I’ve got all the details for you on how NOT to overbake this.
I’m telling you. With all the wonderful flavors of lemon zest, coconut, and chopped pecans squished between layers of sweet bread… you’ll wish you’d made TWO loaves of this at once. In fact, you may just want to do that. While you’re making one. Make TWO. I promise it won’t stick around long and you’ll thank me in the end for that tidbit of genius.
I also have more step-by-step photo instructions on how to make this yummy goodness. So you won’t have any reason for it not to turn out just as amazing as mine (hopefully!). You’ll find me today over on the Rhodes blog with all that you’ve been waiting for. Enjoy and you’re welcome!
Coconut Lemon Pecan Pull Apart Bread
- 1 loaf Rhodes White Bread Loaf (or 10-12 rolls), thawed yet still cold
- 1/3 c. softened butter
- 1/4 c. granulated sugar
- 1/4 c. unsweetened coconut
- Zest of 2 lemons
- 2/3 c. chopped pecans
- 1 tbsp. melted butter
- 1/4 c. fresh squeezed lemon juice
- 1-2 c. powdered sugar (depending on desired consistency
- Roll loaf into a 12x16 rectangle. Spread evenly with 1/3 c. softened butter. Sprinkle dough evenly with granulated sugar and coconut followed by lemon zest. Lastly sprinkle with chopped pecans. Using a serrated knife or pizza cutter, cut dough in to even strips about 2 inches wide. Carefully top one on top of another until they are all stacked. Cut strips into squares. Squish each section of squares together in a loaf pan. Cover and let rise until almost double. Bake at 350 for 30 minutes. Cover with foil the last 10 minutes if browning too quickly. Cool in pan for a few minutes, loosen edges and then transfer to cool on baking rack. For the glaze, in a small bowl mix together your lemon juice, melted butter, and powdered sugar. Drizzle the desired amount on top of the cooled loaf and reserve about 1/4 for individual servings.