Recipe by Christina
"This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!"
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lemon, juiced and zested
1 1/2 cups
lemon juice, or more as needed
Great, moist cake with delicate lemon flavor. To please everyone I served this to I omitted the coconut. Also, because sizes of lemons vary, I hope it's helpful to note I used 1-1/2 tablespoons each of lemon juice and zest and was quite happy with that. Oven temperatures and darkness/lightness of pans (which can affect baking time) vary too, so I'd recommend checking this at 50-55 minutes - mine was done in about 52 minutes!
There were several good things about this recipe. The bread was very lemony (I used the zest of two lemons in the bread)and moist-but a bit too dense. I baked it in an 8" round pan because I knew I would love the glaze (which I made thicker and increased the quantity)and I wanted more surface room for it. In my opinion the glaze makes the bread. The coconut was barely discernible in flavor-some didn't realize it was there- but does change the texture. If anyone has an issue with this (or any other quick bread or cake) being DRY I suggest to check what kind of milk was used. Skim milk is much more likely to produce a dry, crumbly product. Milks with fat in them really improve the flavor and texture of baked goods. So little of the product is used that it doesn't make a huge difference in fat content. Also- as always...use fresh lemon juice because bottled lemon juice has mellowed way to much to have any great flavor. With all baking-the end results will only be as good as the ingredients used.
OMG, this is so good! I made it exactly as written and wouldn’t make any adjustments. The only downside of this delicious lemon coconut loaf is that it won’t last very long in this house, in fact it's almost gone and I just sliced into it. Thanks for sharing Christina!
I used solid coconut oil instead of butter (just beat sugar with it as you do with butter.) The result was great, the coconut oil flavor wasn't strong so you won't really taste it, it was just as delicious and healthier too.
Very good! Changes I made based upon my pantry: 3 T bottled lemon juice to replace fresh lemon in the batter (measurements for drizzle were fine), and unsweetened fine macaroon coconut instead of flaked.
The result? A rich tasting, buttery pound cake. The balance of lemon, butter and coconut was wonderful. This was very easy to make and will be part of my 'go to' recipes for quick, tasty evening meal desserts whose leftovers pair well with morning coffee. Yum!
As soon as I read this recipe I knew I had to stop everything and go directly to my kitchen to bake it! Just finishing off my second delicious, scrumptious slice! I used quite a bit of the lemon zest to make it even more lemony! Quick and delicious! Good way to end a hot, Texas evening: ice tea and lemon cake!
Lemon goodness! My first time making lemon loaf...this was a great recipe. Just a few suggestions: Use parchment paper on the bottom of the pan to prevent the loaf from sticking (mine got stuck and the bottom didn't look so pretty when I got it out). Microwave your lemons (about 30 seconds)...you'll get way more juice out of them! Also I could do without the coconut. Didn't really do much for the loaf. Other than that...love this recipe!
Made as is and my family loved it! I had baked these twice in a week. One for us and the other were for my Aunts visiting from England. I really liked the sweet and tart balance it brings. The amount of coconut is perfect for the non-coconut lovers!
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Lemon Coconut Loaf
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 105
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