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.
- 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.
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.
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.
- 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
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
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
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