Yummy Lemon Coconut Loaf Recipe - Allrecipes.com
Yummy Lemon Coconut Loaf Recipe

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
  • PREP

    25 mins
  • COOK

    1 hr

    1 hr 25 mins


  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.
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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
Oct 02, 2014

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.

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 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!

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!

May 29, 2014

GLUTEN FREE VERSION: I made this GF. I followed the ingredients substituting only GF all purpose flour (using white rice, potato starch and tapioca starch with 1/2 tsp xanthan gum). I had to use almost three times the lemon juice for the glaze though. I did change the directions to adapt to GF flours. I allowed the flours and liquids to sit for 10 minutes (stirring occasionally) then added the baking powder, mixed well and then put it in the oven. This soaking time helps the rice flours and starches to soften a bit to lend to a smoother texture. In fact it wasn't grainy at all. As you can see in the photo I made it in a 9" round cake pan so it baked for only 30 minutes. I didn't have the right size loaf pan. It worked wonderfully. Great taste of the lemon with the coconut. My daughter, who isn't gluten intolerant, loved it so much ate almost all of it asking me to make it again "exactly like this don't change a thing!". There's a great rating for you! Keep in the fridge for a longer lasting storage. Thanks for sharing this recipe.

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!


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 63 mg
  • 21%
  • 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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