Yummy Lemon Coconut Loaf

Yummy Lemon Coconut Loaf


"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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Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

  • Cook

  1. Preheat oven to 350 degrees.
  2. Grease an 8-in. x 4-in. loaf pan, and set aside.
  3. In a large bowl, cream butter and sugar together until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition; mix in lemon juice and zest.
  5. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
  6. Stir in coconut.
  7. Pour into pan and bake for 60-65 minutes, until a toothpick inserted near center comes out clean.
  8. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
  9. Combine lemon drizzle ingredients, adding the juice a little at a time, making sure that it does not get too thin.
  10. Place drizzle into resealable bag and cut a small hole in the corner.
  11. Gently squeeze the bag, using a sweeping motion to drizzle the cake evenly; allow to set.


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