Saturday, December 28, 2024 · 88 Comments

Coconut-Lemon Loaf with Coconut Lemon Glaze

Name: Coconut-Lemon Loaf with Coconut Lemon Glaze
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
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; 1/2 cup confectioners' sugar; 1 tbsp lemon juice; 1 tsp melted butter; 1/4 tsp lemon extract; 1/4 cup sweetened, flaked coconut

Jump to Recipe

Coconut-lemon loaf with coconut lemon glaze is a super moist and tender cake with a perfect zing of lemon and coconut. The combo of coconut and lemon is just right, making it a treat you’ll want to slice up all week long. It’s also great for wrapping up and sharing with friends, family, or neighbors—works for any occasion or holiday.

Lemon Snacking Cake with Coconut Glaze

Lemon desserts are my favorite—whether it’s ice cream, pie, pound cake, or a Bundt, you can’t go wrong with lemon on the dessert tray.

This coconut-lemon loaf with lemon glaze is a simple recipe that comes together so simply. No need for a mixer, just a couple of bowls and you’re set.

It’s super easy to make, and the coconut-lemon combo is perfect. You can enjoy it on its own, with yogurt and fruit for breakfast or brunch, or have a slice with tea or coffee in the afternoon.

Why I Love This Recipe

Super easy to make—no mixer needed, just a couple of bowls.
Packed with the perfect mix of tangy lemon and tropical coconut flavor.
Foolproof recipe, so no stress while baking.
Versatile—enjoy it solo or with yogurt and fruit for breakfast or brunch.
Perfect for gifting to family and friends.
A great snack to enjoy with tea or coffee on a chill afternoon.

Ingredients and Substitutions

Here’s a rundown of the ingredients you’ll need for this coconut-lemon loaf, along with some easy substitutions in case you’re missing anything. I’ve found these swaps work just as well, and you can still get a delicious result.

All-purpose flour: This is the base of the loaf, giving it structure. If you’re gluten-free, try a 1:1 gluten-free flour blend, but keep in mind the texture and taste will be a bit different.
Baking powder: Helps the loaf rise and stay fluffy. Make sure it’s fresh for the best results.
Table salt: Balances out the sweetness and enhances the other flavors. You can use sea salt if that’s what you have on hand.
Granulated sugar: Sweetens up the loaf. If you’re cutting back on sugar, you could try a natural sweetener, though it might affect the texture.
Canola oil (or vegetable oil): Keeps the loaf moist and tender. You can also use sunflower or safflower oil if you don’t have canola.
Lemon extract: This adds a burst of lemon flavor to both the loaf and the glaze. If you don’t have it, just add more lemon zest for extra citrusy goodness.
Pure vanilla extract: Brings warmth and depth to the flavor. If you’re out, vanilla bean paste or powder works too, or even imitation vanilla extract in a pinch.
Sweetened, flaked coconut: Adds tropical flavor and texture. If you don’t want the extra sweetness, unsweetened coconut works fine too.
Confectioners’ sugar: This is for the smooth glaze. If you don’t have any, you can blend granulated sugar in a blender until it turns into powder.
Unsalted butter: Makes the loaf rich and moist. If you have salted butter, just leave out the added salt in the recipe.
Lemon zest and lemon juice: Zest gives concentrated lemon flavor, and juice adds brightness and acidity. Zest before juicing to save time.
Whole milk: Adds richness and moisture. If you’re out, 2% or skim milk will work, but the loaf won’t be quite as rich.
Eggs: Bind everything together and give the loaf structure. You can use a flax egg if you need a vegan option.
Buttermilk: Makes the loaf extra tender. You can sub it by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk—let it sit for a few minutes before using. Full-fat buttermilk is the best, but low-fat will work too.

How To Make Coconut-Lemon Loaf with Coconut Lemon Glaze

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One (Prep the Oven and Pan)
Preheat the oven to 350°F. Line a 9 x 5 loaf pan with parchment paper or grease and flour it.
Step Two (Mix Dry Ingredients)
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
Step Three (Mix Wet Ingredients)
In a large bowl, whisk together the granulated sugar, butter, oil, lemon zest, lemon extract, vanilla extract, and milk.
Step Four (Blend Eggs and Buttermilk)
In a small bowl, whisk the eggs and buttermilk together until it’s all blended.
Step Five (Combine It All)
Using 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 the coconut.
Step Six (Bake the Loaf)
Pour the batter into your prepared loaf pan. Place it on the center rack of the oven for about 45 to 50 minutes, or until a toothpick comes out clean when inserted in the middle.
Step Seven (Cool the Loaf)
Once the loaf is done, let it sit in the pan on a cooling rack for about 15 minutes before removing it from the pan.
Step Eight (Make the Glaze)
While the loaf is cooling, make the glaze by mixing the confectioners’ sugar, lemon juice, butter, and lemon extract. Whisk it all together. The glaze should be the consistency of heavy cream. If it’s too thick, add a little more lemon juice to thin it out. If it’s too thin, add more confectioners’ sugar to thicken it.
Step Nine (Glaze the Loaf)
Once the loaf is fully cooled, spoon the glaze evenly over the top and sprinkle the coconut on top right away.

Recipe Tips

Here are a few tips when making your coconut-lemon loaf. These are just some things I’ve found really help.

Pick the Right Pan: Use a 9 x 5-inch loaf pan for this recipe. If you use a different size, you might end up with overflow or uneven baking.
Line the Pan with Parchment Paper: Lining the pan with parchment paper makes it way easier to lift the loaf out when it’s done. It saves time and avoids mess.
Don’t Skip the Lemon Extract: Lemon extract really helps bring that burst of lemon flavor to both the loaf and the glaze. It’s an essential ingredient if you want the lemon to shine through.
Let the Loaf Cool Completely Before Glazing: Make sure the loaf is fully cooled before adding the glaze. It keeps the glaze from melting into the warm loaf and helps it set nicely.

Storage and Freezing Instructions

Here’s how to store and freeze your coconut-lemon loaf to keep it fresh for longer.

Storage: Keep the loaf in an airtight container at room temperature for up to 3 days. If you want to keep it a little longer, pop it in the fridge for up to a week.
Freezing: Wrap the loaf tightly in plastic wrap and aluminum foil before freezing. It’ll stay good for about 2-3 months. Just thaw it at room temperature when you’re ready to enjoy!

Frequently Asked Questions (FAQs)

Can I customize the flavor of the loaf? You can easily customize the flavor of the loaf by swapping in orange zest, juice, and extract for a citrusy change, or add chopped nuts like almonds, pecans, or walnuts on top for a crunchy, nutty richness. For a tropical twist, replace the lemon with lime to create a lime-coconut loaf, or if you’re into floral flavors, mix in some dried lavender, which pairs beautifully with lemon.
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.
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.
Can I make this loaf dairy-free? Yes, you can substitute the butter with a dairy-free alternative and use a plant-based milk to make the loaf dairy-free.
Is it okay to skip the glaze? Yes, you can skip the glaze if you prefer a less sweet loaf. The loaf is still delicious on its own without it.

More Lemon Flavored Dessert Recipes

If you’re a fan of lemony treats, you’re in for a real treat—here are more of my lemon-flavored desserts coming your way!

This post may contain affiliate links. Please read my disclosure policy.

coconut lemon loaf with coconut lemon glaze

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4.96 from 22 votes

Coconut-Lemon Loaf with Coconut Lemon Glaze

Coconut-Lemon Loaf with Coconut Lemon Glaze is a soft, flavorful cake that perfectly balances the bright zest of lemon with the tropical richness of coconut. It’s easy to make with just a couple of bowls and no mixer required. The loaf is great for breakfast, brunch, or as a sweet afternoon snack, and the coconut-lemon glaze adds a simple yet irresistible touch. Whether you enjoy it on its own or pair it with yogurt and fruit, it’s also a fantastic treat for gifting to friends and family.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Coconut Lemon Loaf with Coconut Lemon Glaze

Servings: slices

Calories: 312kcal

Author: Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls For mixing up ingredients.
whisk Needed for mixing the glaze ingredients until smooth.
wooden spoon Ideal for mixing the batter without overworking it.
loaf pan 9 x 5 Needed to bake the loaf and shape it properly.
parchment paper Helps prevent the loaf from sticking to the pan and makes cleanup easier.
cooling rack Allows the loaf to cool evenly and prevents sogginess.

Ingredients

Coconut-Lemon 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 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:

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

Coconut-Lemon Loaf:

Preheat the oven to 350°F.
In a medium bowl, whisk together the 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 the granulated sugar, butter, oil, lemon zest, lemon extract, vanilla extract, and milk.
1 cup granulated sugar, 5 tbsps unsalted butter, 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 the eggs and buttermilk until evenly blended.
2 large eggs, 3/4 cup buttermilk
Using 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 the coconut.
1/2 cup (2 oz) sweetened, flaked coconut
Pour the batter into a 9 x 5 loaf pan lined with parchment paper (or greased and floured). Place it in the oven on the center rack for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
When the loaf comes out of the oven, place the pan on a cooling rack for about 15 minutes before removing the loaf from the pan.

Coconut Lemon Glaze:

While the loaf is cooling, make the glaze. Combine the 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 loaf and immediately sprinkle the coconut on top.
1/4 cup sweetened, flaked coconut

Video

Notes

For optimal outcomes when preparing this coconut lemon loaf, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Coconut-Lemon Loaf with Coconut Lemon Glaze

Amount Per Serving (95 g)

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.

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Comments

4.96 from 22 votes