Coconut-Lemon Loaf with Coconut Lemon Glaze is an exceptionally moist, tender, and delicate cake with a kick of zesty lemon and coconut flavor. The classic combo of coconut and lemon makes it a go-to for slicing throughout the week. It’s also a great treat to wrap up and gift to friends, family, and neighbors, suitable for any occasion or holiday.
Is there anything better than sweet treats with a lemony twist? Whether it’s lemon ice cream, pie, pound cake, or the perfect lemon Bundt, you can’t go wrong with lemon on the dessert tray.
I have found his coconut-lemon loaf with lemon glaze to be a no-fail recipe. And there’s no need to even bust out the mixer, just a couple of mixing bowls.
Putting it together is a breeze, and the coconut-lemon combo flavor-wise is pretty unbeatable.
This versatile recipe is fantastic on its own or as a sweet treat for breakfast or brunch, paired with yogurt and fruit on the side. It also makes for a great afternoon pick-me-up with hot tea or coffee.
Why You’ll Love This Lemon Snacking Cake with Coconut Glaze
- Easy to make, no need for a mixer—just a couple of bowls.
- It’s filled to the brim with the tangy goodness of lemon and the tropical flavor of coconut.
- Foolproof recipe for hassle-free baking.
- Versatile—enjoy it on its own or as a sweet addition to breakfast or brunch.
- Makes a great loaf to gift to family and friends.
- A great companion for a cozy afternoon.
Ingredients
- All-purpose flour: The base structure for the loaf.
- Baking powder: The leavening agent, helping the loaf rise and become fluffy. Make sure it’s fresh for the best results.
- Table salt: Enhances the overall flavor by balancing the sweetness and complementing the other ingredients.
- Granulated sugar: Adds sweetness to the loaf.
- Canola oil (or vegetable oil): Contributes moisture to the loaf, keeping it tender and preventing it from drying out.
- Lemon extract: Intensifies the lemon flavor in the loaf and glaze with a concentrated burst of citrusy goodness.
- Pure vanilla extract: Enhances the overall flavor profile by adding depth and warmth.
- Sweetened, flaked coconut: Infuses the loaf and glaze with a rich, tropical coconut flavor and adds a pleasant texture too.
- Confectioners’ sugar: Used for the glaze, creating a sweet and smooth topping.
- Unsalted butter: Adds richness and flavor to the batter, contributing to the overall moistness of the loaf.
- Lemon zest and lemon juice: Zest provides a concentrated lemon flavor, while juice adds acidity and brightness. Zest before juicing for efficiency.
- Whole milk: Contributes to the moistness and richness of the loaf, enhancing its flavor.
- Eggs: Act as a binding agent and provide structure to the loaf.
- Buttermilk: Enhances the tenderness and moistness of the loaf, and its acidity complements the other flavors. Full-fat is preferable if you can find it, but percent works as well.
Possible Substitutions
You can experiment with alternative flour like a 1:1 gluten-free flour blend, but please know that the texture and taste will vary.
Other neutral oils like sunflower or safflower oil can be used as substitutes.
If you don’t have lemon extract, you can increase the amount of lemon zest for a more pronounced citrus flavor.
Vanilla bean paste or vanilla powder can be used as alternatives. In a pinch, you can also use imitation vanilla extract.
Unsweetened flaked coconut or shredded coconut can be used. Adjust the quantity based on your preference for sweetness.
Make your own confectioners’ sugar by blending granulated sugar in a blender until it becomes a powder.
Salted butter can be used; just remove the added salt in the recipe.
2 percent or skim milk can be used as substitutes, but keep in mind that whole milk contributes to a richer flavor.
You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using.
How To Make Coconut-Lemon Loaf with Coconut-Lemon Glaze
Step one: Preheat oven.
Step two: In a medium bowl, whisk together flour, baking powder and salt.
Step three: Whisk together sugar, butter, oil, lemon zest, lemon extract, vanilla and milk.
Step four: Whisk eggs and buttermilk until 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 loaf pan lined with parchment paper (or greased and floured). Place in oven and bake until a toothpick inserted in the middle comes out clean.
Step seven: When the 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.
Step nine: When the bread has completely cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top.
Recipe Variations
Citrus Change-Up: Add orange zest, juice and orange extract instead of lemon.
Make it Nutty: Add chopped nuts like almonds, pecans, or walnuts on top of the glaze for an added crunch and nutty richness.
Lime & Coconut: Swap out all the lemon flavor for lime to create a tropical lime-coconut loaf. So good!
Lemon-Lavender: Add dried lavender into the batter for a floral note. Lavender pairs beautifully with lemon.
Recipe Tips
- Choose the Right Pan Size: Make sure to use a 9 x 5-inch loaf pan for this recipe. Using a different size may result in potential overflow in the oven.
- Line the Loaf Pan with Parchment Paper: Guarantee easy removal by fitting your loaf pan with parchment paper. This makes lifting the loaf out of the pan a cinch before it’s fully cooled.
- Don’t Skip the Lemon Extract: Lemon extract is key when it comes to that burst of lemon flavor to both the loaf and the glaze. It’s a must!
- Allow Complete Cooling Before Glazing: Have patience. Make sure the loaf is entirely cool before adding the glaze. This prevents the glaze from melting into the warm loaf and leaves you with well-set topping.
Frequently Asked Questions (FAQs)
Can I use coconut oil instead of canola or vegetable oil? Yes, you can substitute coconut oil for canola or vegetable oil. Keep in mind that coconut oil will add a distinct coconut flavor, so if you enjoy that, it can enhance the overall coconut taste.
Can I omit the coconut in the recipe? Yes, if you’re not a fan of coconut, feel free to omit it. You’ll still have a delicious lemon-flavored loaf.
What can I use instead of buttermilk? Create a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using.
How do I adjust the recipe for high altitude baking? At higher altitudes, you may need to make adjustments like reducing sugar, increasing liquid, or adjusting your oven temperature. I recommended Looking into specific high-altitude baking guidelines for precise modifications.
How do I store the coconut-lemon loaf? 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.
Can I Freeze This Loaf? Yes. The loaf freezes 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 bag for best results, for up to 3 months. Thaw the loaf or individual slices on the counter when ready to eat.
More Lemon Flavored Dessert Recipes
- Lemon Cornmeal Cake
- Lemon Buns
- Lemon Poppy Seed Ice Cream
- Limoncello Cake
- Lemon Meringue Mini Pies
- Creamy Lemon Pie
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Coconut-Lemon Loaf with Coconut-Lemon Glaze
Equipment
Ingredients
Coconut-Lemon Loaf Ingredients:
- 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 oil 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
Coconut-Lemon Glaze Ingredients:
- 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
How to Make Coconut-Lemon Loaf:
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.2-1/2 cups all-purpose flour, 2-1/2 tsps baking powder, 1 tsp table salt
- In a large bowl, whisk together granulated sugar, butter, oil, lemon zest, lemon extract, vanilla extract and milk.1 cup granulated sugar, 5 tbsps unsalted butter, melted, 3 tbsps canola oil, 1-1/2 tbsps finely grated lemon zest, 1 tsp lemon extract, 1 tsp vanilla extract, 1/4 cup milk
- In a small bowl, whisk eggs and buttermilk until evenly blended.2 large eggs, 3/4 cup buttermilk
- 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.1/2 cup (2 oz) sweetened, flaked 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.
How to Make Coconut-Lemon 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.1/2 cup confectioners' sugar, 1 tbsp lemon juice, 1 tsp melted butter, 1/4 tsp lemon extract
- When the bread has completely cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top.1/4 cup sweetened, flaked coconut
Video
Notes
Nutrition
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deeba says
And you & your boys are so right cathy! I find that boys in foodie families develop a good taste for food & pottering around in the kitchen. My boy always loves to give me a hand too. The daughter on the other hand, wants me to give her a hand & do the dirty work…aaaargh!! This loaf is yum, & I’ve bookmarked it for without coconut. It looks os moist & delicious1
KathyB. says
Now that I have 4 loaves, yes 4 LOAVES of that delicious ‘Hungry Housewife’s Banana Bread’, and a little of the cranberry bread left….you post another quick bread I will HAVE to make. The banana bread is very, very good and I suspect the coconut loaf is too!I tell you, I am putting on some extra pounds here Miss Noble Pig!
marlene says
That’s the cake I want for my birthday this Saturday!!! Unfortunately, I’d have to make it myself.
Yummm-O
Rosa says
A great choice! This loaf looks ever so scrumptious and moist! Wow!
Cheers,
Rosa
Donna-FFW says
Your boys wanted it, now I want it. It looks divine! Absolutely BEAUTIFUL!! I will so be trying this! It truly is so very pretty!!
Rindy R says
This looks uber moist and yummy – I LOVE coconut. This is going on my “To Try” list immediately! Thanks for sharing!
Rachael says
I love that all the magazines are featuring lemony baked goods. I have my eye on making a few lemon cakes, myself. This bread looks wonderful though…coconut is my favorite and the combination would be delicious!
Liz C. says
Ummm… Yeah! I want it too. My mouth is literally watering because it looks so deliciously moist.
Mmmmmrrrow!
Julia says
Uh, what Liz C. said. And Aunt Julia is always happy to help out with the cooking projects.. that sounds fun, fun, fun!!! You just give me a call and let me know!
Rosa says
Oh my … what a lovely loaf! I tagged the so I can try the recipe. Thanks for sharing!
Mental P Mama says
…and to think, I have all those ingredients right now. I may have this for breakfast!
melissa says
The picture itself made my mouth water! Yummy! Lemon and coconut, you can NEVER go wrong!
kdet says
Wow! That is one delicious looking loafing. I am always looking for new recipes to take to our potlucks and that one looks like a winner. Thanks!
Natasha - 5 Star Foodie says
Mmmm… this looks delicious! Love the lemon-coconut glaze on top.
Cathy at Wives with Knives says
Love the lemon-coconut combo. My son was at my elbow in the kitchen when he was young, now its my grandson. Very special times.
Leah - Chef Maven says
This looks so moist and amazing, I am drooling on my keyboard – you must stop sending us such amazing photos when we haven’t eaten while reading your blog posts! lol If I lived at your house, I wouldn’t be worried about the magazine, but I would certainly have a seat ready by the kitchen counter to when these lovely food bits come out of the oven for the first taste!
Asthmagirl says
I’m a fool for any “lemon” baked good. And this is no exception!
MsMVNJ says
Looks good! My daughter will help out when it comes to baking, my son loves to play clueless, but has been known to make a mean tuna salad when no one is looking!
MammaDucky says
See, this is what happens when I don’t get to sit down and actually READ my Family Fun! Yum!!
Fun House Jennifer says
The lemon and coconut sounds like a great combo! i get Family Fun too but have been throwing them out lately since I’m on a decluttering spree–thanks for posting that!
Alisa says
We love that magazine. I can feel the fat cells collecting at my thighs, just gazing lovingly at your pictures of food. You take great food pictures!
Marguerite says
That looks so moist & delicious!!!
dawn says
I love coconut on muffins and loaves. I love toasted coconut on anything.
I’ll save this one for later for sure.
Maureen says
Smart boys, that bread looks luscious!
Misty Smith says
Cathy..that looks HEAVENLY! I think I may make this over the weekend for my guests! Thanks for posting this!
Auds at Barking Mad says
I am so blessed in that my hubby’s mum taught him well when it came to cooking and knowing his way around a kitchen!
That loaf looks so wonderfully moist. Lately none of the breads I’ve made have come out very moist…mostly tough and dense. Almost like pound cake. I’m going to give this recipe a whorl this weekend and hopefully it will come out as beautiful and delicious as yours did!
SnugBug says
YUM!! Can’t wait to make this one at my house.
Bellini Valli says
Coconut and lemon are my next favourite food groups next to potatoes:D
KAYOLA says
this is my favorite…my mother in law makes this and it is delicious…your photo’s make me want to pull out my baking supplies and get busy…I ♥ this bread!
elra says
Another delicious cake, Cathy you are amazing mom! Cheers,
Elra
Scary Mommy says
In my next life I want to be born as one of your kids. 😉
Cathy - wheresmydamnanswer says
I want it too!! and I am sure so would the incredible “boys” in my life. Hubby and Dad!!! Thanks for this you are going to make me look like a rock star!!
Pam says
Another recipe I will try…I love anything with coconut.
I just made your blueberry, banana, coconut and walnut bread – it was AMAZING!
Sarah S. says
Oh My that looks divine!
megan says
Oh my. I LOVE coconut and this looks amazing. I MUST make this also. Your killing my waste line Cathy. I made the buffalo chicken dip and it was a hit at the potluck. And your so right about appreciating a man who knows his way around the kitchen!
Bob says
I know my girlfriend appreciates me knowing how to cook. Especially since the only thing she can make is banana bread. Heh.
That loaf looks awesome, shredded coconut is one of my favorite things. When I was a kid I used to eat it by the handful.
imom says
I’m all over anything with coconut! It looks really yummy!
Jamie says
Cathy this cake is gorgeous! Your photos make me want to bite into the screen. Yummmmm!
Saver Queen says
This looks great. The only thing I am missing is the coconut, which I plan to pick up this week. Is a bulk food store best for coconut – anyone want to weigh in on that?
Hélène says
Those boys had all the reasons in the World to have this cake. It’s gorgeous.
Alanna says
This looks heavenly….
Marjie says
I like coconut and lemon, so what could be better?
Laura says
I bet your kids had a blast with that shredded coconut. What fun–and it looks great too.
Becky says
This turned out absolutely amazing!! Honestly so good.
Biz says
I bet the coconut glaze makes this!!
My SIL doesn’t cook – well, she makes hamburger helper. Sadly my two teenage nieces know nothing about cooking!
I love it when Hannah helps – although she tends to put things back before I am done with them!
Today was the first drive to school in her car. She was so excited. I asked her what time she was leaving, and she said 6:45 (which is kind of early). When I asked why that time she said “because I have a coupon at Dunkin Donuts if I buy a muffin I get a large coffee for free!”
She’s so cute.
Elixa says
Oh my! That Coconut-Lemon Loaf looks dangerously good.
gfe--gluten free easily says
Spectacular pics! My son and I used to love that magazine. We made lots of recipes and did lots of projects from it. I just loved reading it, even when we did nothing. We also went on a lot of trips based on info in FF, like our trip to a dude ranch. Can’t wait to convert this to gluten free and try it out!
Shirley
Linda says
Coconut and Lemon … 2 of my favorite flavors. I had forgotten about Family Fun magazine. My 2 oldest have outgrown it, but my youngest is getting to be a great age to start a subscription again.
Lo! says
Yum. For some reason this cake reminds me of my favorite childhood treat — coconut covered zingers. *drool* can taste them right now!
Lisa says
Oooh I just made this. I didn’t have any buttermilk for once, so I just put some lemon juice in with regular milk. I didn’t cut back on the rest of the lemon either. It did take a while longer for mine to cook for some reason. Boy does it smell good. I took a little sneaky snack of it and it’s good. Can’t wait for it to cool so I can glaze it and eat it!!
Katrina says
This was amazing!
Paula says
I love Family Fun magazine! Their website is wonderful as is their theme guide books. Good for your boys for showing their interests like this! That cake looks great, and I bet every crumb will get eaten! YUM!
Stacey Snacks says
Cath,
I was searching on line tonight, what to bake?
Just found my answer!
Thank you!
The Duo Dishes says
Lemon coconut party in the mouth for sure.
Natty says
Oh, I just want to bury my piggy little face in that!
bren says
this is so damn orgasmic! love it.
dlyn says
Lemon, coconut. Yum! 🙂
Blond Duck says
That looks perfect for taking over to a friend’s house.
Jennifer says
We loved this recipe!
Bunny says
Wow this looks wonderful!! I love the pictures, it looks so moist!
Julie says
It looks beautiful and yummy. I have finally come to admit that I don’t like cooking with the kids. But I’ll do it anyway 🙂
Becky Caldwell says
OH MY HEAVENS!! I AM IN LOVE LOVE LOVE with your blog…. and the recipe above….. heavens. YUMMMY.
Laura says
I have made this 3x and have given it as gifts! It’s absolutely amazing!
dawn says
What I wouldn’t do for a slice…it’s just so cheery looking. I swear your food is the best.
Rebel says
That looks so good.
My Dad would come home for lunch when I was a kid, Mom would be out workin’ in the garden or tendin’ the cows, so Dad would cook his own lunch, he actually liked to. Both my brothers are the cooks in their households. My husband doesn’t even know where I keep my knives. AND he doesn’t want to know!
Leslie says
Five stars, this was delicious!!
Susan says
This was so good!
HoneB says
Looks sooooo good!!!
grace says
of course they wanted it! who wouldn’t want it? anybody anti-coconut is no friend of mine. 🙂
Patricia Scarpin says
I can’t get over how good this was.
kimberleyblue says
I would’ve chosen this too! Sounds like a great combination, and so pretty too.
Dee says
The glaze, the loaf, it was all so over the top delish!
Kevin says
This is my new fave recipe, I’ve mad eit so many times.
Gretchen Nurczyk says
I love you.
Maggie says
Just made this as muffins and they were as delicious and moist as the pictures make the loaf look!
I added some blackberries, too, which were a great compliment to the lemon/coconut flavors. I would highly recommend this recipe!
Mandy says
recipe calls for 3tb melted butter, direction says to combine 5 tb melt butter????
Cathy says
Five is correct, sorry about that.
Terese says
My boys love lemon, but not coconut, so I baked this without the coconut. The loaf was yummy, but it seemed a little dry without the coconut. Any suggestions on how to add moisture, without adding coconut?
Nancy says
I very much wish to subscribe but keep getting invalid email address. The only thing I see that it could be is that it is putting email in all caps instead of all small case. Help me subscribe. Thank you
Cathy says
I reactivated your subscription.
Betsy Carney says
You can’t ever go wrong with coconut and lemon! We loved this!
Toni says
This is seriously amazing! Everyone at my house was impressed with this!
Maria B says
Hello there! Can I use coconut oil instead of vegetable oil for more coconut flavor? Wondering if you’ve tried it or anyone else here have.
This looks moist and delicious so I’d really want to make it! Thank you for sharing your recipe!
Cathy says
I have never tried it, but what I would do is replace the butter with the coconut oil (melted).