Easy to make Lemon Coconut Loaf is a delicious, full-sized bread loaf full of lemon flavor and shredded coconut, topped with a sweet glaze.
Today I want to share a recipe I found many years ago in an old cooking magazine I subscribed to. The recipe is for a sweet lemon bread loaf and it is super easy to make! If you enjoy fresh lemon flavor and shredded coconut, I’m confident you’ll enjoy this treat!
The bread is flavored with lemon juice and finely grated lemon zest (peel). The sweet lemon glaze on top of the bread adds even more citrus flavor, so it’s a win-win!
I know I’ve said it before but honestly, this is a recipe that is easy to prepare (10 minutes prep), and then into the oven it goes for an hour. That’s it… and it’s really delicious! Here’s how to make a lemon coconut loaf.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Batter
Before mixing the batter, preheat your oven to 350°F. The batter comes together very quickly, so you want your oven to be ready when you’re ready to bake the bread.
Mix softened butter, granulated sugar and fresh lemon juice using an electric mixer until it becomes creamy and smooth.
Once mixed, add two eggs, ONE AT A TIME, and mix the batter very well after adding each one. The batter should be nice and creamy once combined.
Add The Dry Ingredients
In a separate mixing bowl, whisk together all purpose flour, baking powder and salt until combined. These are your “dry ingredients”.
Now add the dry ingredients (and some milk) to the batter a little at at time, alternating between the flour mixture and the milk. Beat well with the mixer while adding these ingredients to the batter.
Add lemon zest (finely grated peel) and shredded coconut to the batter and STIR them in, until they are fully incorporated.
Time To Bake The Lemon Coconut Loaf
Grease or spray the bottom and sides of an 8″ x 4″ loaf pan. Pour the batter into the pan, and spread it evenly to distribute.
Bake the bread at 350°F. for approximately 60-65 minutes. Oven temperatures can vary quite a bit, so I recommend checking it at 55 minutes. In our oven, this loaf typically takes about 58-60 minutes until finished, but your time may vary slightly.
To check to see if it is done, insert a toothpick into the top/middle of the loaf. If the toothpick comes out free of batter, it should be done. The loaf should also be a beautiful golden brown color on top!
Transfer the loaf pan out of the oven and onto a wire rack to cool (bread still in loaf pan).
Make The Lemon Glaze
While the loaf cools slightly, prepare the lemon glaze by combining powdered sugar and fresh lemon juice in a small bowl until fully combined and lump-free.
After the bread has cooled for 10 minutes, carefully transfer the loaf out of the pan and place it on wax paper or parchment paper.
Use a skewer or toothpick to poke small holes all over the top of the lemon coconut loaf. Use a pastry brush to brush the lemon glaze all across the surface of the bread. The small holes allow some of the glaze to penetrate the loaf, for even more flavor!
Time For A Slice Of Lemon Coconut Bread
Once the glaze on top of the bread has firmed up and the bread is at room temperature, it’s ready to be sliced and then gobbled up.
Cut the bread into 1″ slices. The loaf should yield about 8 slices in total. Serve and enjoy this delicious lemon-flavored bread with a great cup of coffee or tea.
I hope you have the chance to make this lemon coconut loaf, and trust you’ll enjoy it as much as I do! Honestly, it’s really simple to make, and it’s “dangerously convenient” to have around for a quick breakfast or afternoon snack!
Leftover bread can be wrapped well with plastic wrap and stored on the counter for up to 3-4 days. This bread also freezes well, if wrapped well and stored in an airtight freezer bag or container.
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More Recipes For SWEET BREAD LOAVES?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious, sweet bread recipes to choose from, including:
- Double Chocolate Zucchini Bread
- Cranberry Orange Bread
- Carrot Cinnamon Nut Bread
- Blueberry Banana Bread
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Original recipe source: “Taste of Home Quick Cooking” magazine, May/June 1995 edition, page 49, Reiman Publications, Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Easy to make Lemon Coconut Loaf is a delicious, full-sized bread loaf full of lemon flavor and shredded coconut, topped with a sweet glaze.
- ½ cup butter, softened =1 stick
- 1 cup granulated sugar
- 4½ teaspoons fresh lemon juice **See NOTE below**
- 2 large eggs
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- ¼ cup shredded coconut
- 1½ teaspoons lemon zest = finely grated lemon peel
- ¼ cup powdered sugar
- 2 Tablespoons fresh lemon juice
Preheat oven to 350°F. Grease or spray bottom/sides of an 8" x 4" loaf pan.
Beat butter, sugar and lemon juice (using electric mixer) until creamy and smooth. Add eggs, ONE AT A TIME, mixing batter well after adding each egg.
In separate bowl whisk flour, baking powder and salt until combined. Add this mixture and the milk to the wet batter a little at at time, alternating between flour mixture and milk. Beat well while adding. STIR lemon zest and coconut into batter until incorporated. Pour batter in prepared pan; spread evenly to distribute.
Bake bread at 350°F. for 60-65 minutes. Oven temperatures can vary, so I recommend checking it at 55 minutes. Loaf should be golden brown. Insert a toothpick into top/middle of the loaf. If toothpick comes out batter-free it should be done. Transfer pan to a wire rack to cool. After bread cools 10 minutes, transfer loaf out of the pan onto wax or parchment paper.
Make lemon glaze while loaf cools. In a small bowl, stir powdered sugar and lemon juice until combined and lump-free. Use a skewer or toothpick to poke small holes over the top surface of the loaf. Use a pastry brush to brush all the glaze over top of the bread while it is still hot.
Once glaze firms up and bread is room temperature, cut loaf into 1" slices. The loaf should yield 8 slices. Serve, and enjoy!
NOTE: **TIP: Finely grate the lemon zest (yellow part of the peel only) BEFORE getting the juice from the lemon.**
The caloric calculation for the recipe was made using low-fat 1% milk.
Here’s one more to pin on your Pinterest boards!