Noble Pig

Never Miss A Recipe

· 82 Comments

Coconut-Lemon Loaf with Coconut-Lemon Glaze + VIDEO

Jump to Recipe

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.

lemon coconut bread recipe

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.

lemon loaf glaze

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

homemade lemon loaf

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.

lemon glaze for lemon loaf

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.

lemon coconut pound cake

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.

lemon coconut snacking cake

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.

coconut loaf

Other Dessert Loaf Recipes You Might Like

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.


lemon and coconut loaf
Print Recipe
5 from 10 votes

Coconut-Lemon Loaf with Coconut-Lemon Glaze

Coconut-Lemon Loaf with Coconut Lemon Glaze, an exceptionally moist, tender and delicate cake, bursting with lemon and coconut flavor.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Coconut-Lemon Glaze with Coconut-Lemon Glaze
Servings: 12 slices
Calories: 312kcal
Author: Cathy

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

Make sure to check the recipe tips within the post for the best results.

Nutrition

Nutrition Facts
Coconut-Lemon Loaf with Coconut-Lemon Glaze
Amount Per Serving
Calories 312 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6.3g39%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 2.4g
Cholesterol 183mg61%
Sodium 241mg10%
Potassium 150mg4%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 25g28%
Protein 5g10%
Vitamin A 14IU0%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Never Miss a Recipe

Subscribe by Email

Comments

  1. 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

    Reply

  2. 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!

    Reply

  8. 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!

    Reply

  17. 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!

    Reply

  27. 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!

    Reply

  36. 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!

    Reply

  37. 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.

    Reply

  45. 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.

    Reply

  48. 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

    Reply

  49. 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.

    Reply

  51. 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!!

    Reply

  53. 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!

    Reply

  66. 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!

    Reply

  72. That looks great Cathy! I’m impressed that you got the boys involved. Eli loves ‘helping out’ in the kitchen, ie. egg on the floor, flour on the walls, mum screaming bloody murder. It’s not pretty.

    Reply

  75. 5 stars
    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!

    Reply

  77. 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?

    Reply

  78. 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

    Reply

Leave a Reply to Bellini Valli Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Never Miss a Recipe

Menu