Coconut-Lemon Loaf with Coconut Lemon Glaze, an exceptionally moist, tender and delicate cake, bursting with lemon and coconut flavor.
Is there anything more delicious than lemon-y sweet treats? From lemon poppy seed ice cream and creamy lemon pie to a tender and zippy limoncello pound cake and ultra springy lemon Bundt cake, you can’t go wrong when lemon is on the dessert tray.
Coconut-Lemon Loaf with Coconut-Lemon Glaze Recipe
This coconut-lemon loaf with lemon loaf glaze is a foolproof recipe. You don’t even need to get the mixer out, just a couple of bowls.
The homemade lemon loaf is such an easy recipe to put together and the coconut-lemon combination cannot be beat.
You will find versatile recipe perfect by itself or an excellent sweet treat for breakfast or brunch, served with yogurt and fruit on the side. It’s also a great afternoon pick-me-up with hot tea or coffee.
Ingredients for Coconut-Lemon Loaf with Coconut-Lemon Glaze
Full recipe and instructions can be found at the bottom of the post.
Pantry Ingredients
- all-purpose flour -this recipe has not been tested with any other type of alternative flour
- baking powder – make sure it’s fresh
- table salt
- granulated sugar
- canola oil – vegetable oil works too
- lemon extract
- pure vanilla extract
- sweetened, flaked coconut – found in the baking aisle
- confectioners’ sugar
Fresh Ingredients
- unsalted butter
- lemon zest and lemon juice – remember to zest your lemon before juicing it
- whole milk – full-fat milk will yield the best flavor
- eggs – size large
- buttermilk – full fat is best but 2% is okay too
How To Make a Coconut and Lemon Loaf with Lemon Glaze
Step one: Preheat oven to 350 degrees F.
Step two: In a medium bowl, whisk together flour, baking powder and salt. Set aside.
Step three: In a large bowl, whisk together granulated sugar, butter, oil, lemon zest, lemon extract, vanilla extract and milk.
Step four: In a small bowl, whisk eggs and buttermilk until evenly blended.
Step five: With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in coconut.
Step six: Pour batter into a 9 x 5 loaf pan lined with parchment paper (or greased and floured). Place in oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
Step seven: When loaf comes out of the oven, place pan on a cooling rack for about 15 minutes before removing the loaf from the pan.
Step eight: While loaf is cooling, make the glaze. Combine confectioners’ sugar, lemon juice, butter and lemon extract. Whisk to blend. The glaze should have the consistency of heavy cream. If needed, add more sugar to thicken it or more lemon juice to thin it.
Step nine: When the bread has completely cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top.
This post may contain affiliate links. Please read my disclosure policy.
Recipe Tips
- Make sure your loaf pan is 9 x 5 in size, otherwise you will have too much batter to fit and it will overflow in the oven.
- Fit your loaf pan with parchment paper so the loaf can be successfully lifted out of the pan before it is completely cooled.
- Lemon extract really gives this loaf and glaze a burst of welcome lemon flavor, do not leave it out.
- Make sure loaf is completely cool before adding the glaze.
Storage Instructions
When tightly covered, this lemon loaf lasts on the counter for a good three to four days.
If you would like the loaf to keep longer, up to a week, store tightly covered in the refrigerator for up to a week.
Can I Freeze This Loaf?
Yes!
The loaf freezes quite well with the glaze. It’s up to you whether you want to keep the loaf whole or cut into individual slices. Either way it will need to be tightly wrapped with plastic and placed into a zipped-top for best results.
Thaw the loaf or individual slices on the counter when ready to eat.
Freeze for up to three months.
Other Dessert Loaf Recipes You Might Like
- Cranberry Orange Quick Bread
- Avocado Banana Bread
- Coconut Milk Nutella Swirl Bread
- Zucchini-Honey Loaf
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! TAG @NOBLEPIG ON INSTAGRAM WITH YOUR CREATION. DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW. ALSO FOLLOW ALONG ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR LOTS OF FOOD INSPIRATION AND A PEEK INTO EVERYDAY LIFE.
Coconut-Lemon Loaf with Coconut-Lemon Glaze
Ingredients
Loaf:
- 2-1/2 cups all-purpose flour
- 2-1/2 tsps baking powder
- 1 tsp table salt
- 1 cup granulated sugar
- 5 tbsps unsalted butter, melted
- 3 tbsps canola or vegetable oil
- 1-1/2 tbsps finely grated lemon zest
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1/4 cup milk
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup (2 oz) sweetened, flaked coconut
Glaze:
- 1/2 cup confectioners' sugar
- 1 tbsp lemon juice
- 1 tsp melted butter
- 1/4 tsp lemon extract
- 1/4 cup sweetened flaked coconut
Instructions
Loaf:
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, whisk together granulated sugar, butter, oil, lemon zest, lemon extract, vanilla extract and milk.
- In a small bowl, whisk eggs and buttermilk until evenly blended.
- With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in coconut.
- Pour batter into a 9 x 5 loaf pan lined with parchment paper (or greased and floured). Place in oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
- When loaf comes out of the oven, place pan on a cooling rack for about 15 minutes before removing the loaf from the pan.
Glaze:
- While loaf is cooling, make the glaze. Combine confectioners' sugar, lemon juice, butter and lemon extract. Whisk to blend. The glaze should have the consistency of heavy cream. If needed, add more sugar to thicken it or more lemon juice to thin it.
- When the bread has completely cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top.
Notes
Nutrition
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
