Yummy Lemon Coconut Loaf Recipe - Allrecipes.com
Yummy Lemon Coconut Loaf Recipe
  • READY IN ABOUT hrs

Yummy Lemon Coconut Loaf

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 8x4-inch loaf Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
  2. Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
  3. Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  5. Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2013

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!

 
Most Helpful Critical Review
Dec 08, 2013

too dry!

 
Aug 01, 2013

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!

 
Oct 20, 2013

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.

 
Aug 14, 2013

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!

 
Oct 15, 2013

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!

 
Oct 06, 2013

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!

 
Aug 24, 2013

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!

 

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Nutrition

  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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