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.

Course Dessert

Cuisine American

Keyword Coconut Lemon Loaf with Coconut Lemon Glaze

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 312kcal

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.

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.

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Nutrition