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lemon and coconut loaf
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Coconut-Lemon Loaf with Coconut-Lemon Glaze

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.
Course Dessert
Cuisine American
Keyword Coconut-Lemon Glaze with Coconut-Lemon Glaze
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 312kcal

Ingredients

Coconut-Lemon Loaf Ingredients:

Coconut-Lemon Glaze Ingredients:

Instructions

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

Video

Notes

For optimal outcomes when preparing this Coconut-Lemon Loaf with Glaze, 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.

Nutrition

Serving: 95g | Calories: 312kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 6.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Cholesterol: 183mg | Sodium: 241mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg