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Coconut-Lemon Loaf with Coconut-Lemon Glaze + VIDEO

This COCONUT-LEMON LOAF with COCONUT-LEMON GLAZE is the perfect cake. It’s exceptionally moist, tender, delicate, and bursting with lemon and coconut flavor.

This COCONUT-LEMON LOAF with COCONUT-LEMON GLAZE is the perfect cake. It's exceptionally moist, tender, delicate, and bursting with lemon and coconut flavor.
This past month my boys wanted to make this Coconut-Lemon Loaf with Coconut-Lemon Glaze. We ended up making several batches and giving some away. It’s such an easy recipe and the coconut-lemon combination tastes really good. I can’t believe I have not shared it here before.

You will find this is a very versatile recipe, perfect by itself or is excellent for breakfast or brunch served with yogurt and fruit on the side. It’s also a great afternoon pick-me-up.

My kids love helping in the kitchen and I don’t want my boys to grow up clueless when it comes to cooking. I think every woman would agree she appreciates a man who knows his way around a recipe! There are a couple of recipes my boys love helping with, these Pepperoni Pizza Puffs and Sheet Pan Sliders come to mind.

For the loaf you will need: Granulated sugar, unsalted butter, canola oil, lemon extract, vanilla extract, milk, eggs, buttermilk, flour, baking powder, table salt, sweetened flaked coconut.  Ingredients not shown: Lemon zest.

In a medium bowl, whisk together 2-1/2 cups flour, 2-1/2 teaspoons baking powder and 1 teaspoon salt.  Set aside.

In a large bowl, whisk together 1 cup granulated sugar, 5 Tablespoons melted-unsalted butter, 3 Tablespoons canola oil, 1-1/2 Tablespoons finely grated lemon zest, 1 teaspoon lemon extract, 1 teaspoon vanilla extract and 1/4 cup milk.

In a small bowl, whisk two eggs and 3/4 cup 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 1/2 cup coconut.

Pour batter into a 9 x 5 loaf pan lined with parchment paper (or greased and floured).  Place in a 350 degree oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.

This COCONUT-LEMON LOAF with COCONUT-LEMON GLAZE is the perfect cake. It's exceptionally moist, tender, delicate, and bursting with lemon and coconut flavor.

When it comes out of the oven place pan on a cooling rack for about 15 minutes before removing the loaf from the pan.

While it’s cooling, make the glaze.

For the glaze, combine 1/2 cup confectioner’s sugar, 1 Tablespoon lemon juice, 1 teaspoon melted butter and 1/8 teaspoon 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 cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top.

This COCONUT-LEMON LOAF with COCONUT-LEMON GLAZE is the perfect cake. It's exceptionally moist, tender, delicate, and bursting with lemon and coconut flavor.

It’s a lovely loaf…you should try it.

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Print Recipe

How to Make Coconut-Lemon Loaf with Coconut-Lemon Glaze

Recipe from: Cathy Pollak | Serves: One Loaf

Ingredients

Cake:

  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 5 Tablespoons unsalted butter, melted
  • 3 Tablespoons canola or vegetable oil
  • 1-1/2 Tablespoons finely grated lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon 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 Tablespoon lemon juice
  • 1 teaspoon melted butter
  • 1/4 teaspoon lemon extract
  • 1/4 cup sweetened flaked coconut

Directions

  • 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 a 350 degree oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
  • When it comes out of the oven place pan on a cooling rack for about 15 minutes before removing the loaf from the pan.
  • While it's 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 cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top.

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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

  29. A friend of mine gave me this recipe saying how good it looked in the magazine. Now you go and do this–with REAL yummy photos and such. I’ll have to make this one!
    Giveaway on my blog, check it out when you get a sec.

    Reply

  37. 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

  38. 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

  47. 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

  50. 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

  51. 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

  53. 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

  54. 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

  65. love that magazine—Family Fun! I’ve used it often in teaching and nanny positions! you made that dish look so yummy, as well as every other dish you present on your blog and in the Davis magazine.

    Reply

  67. 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

  76. 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

  78. 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

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