Yummy Lemon Coconut Loaf

Yummy Lemon Coconut Loaf

Christina 560

"This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!"


1 h 25 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 57 Ratings


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 tablespoo...

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 fa...

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 a...

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 kne...

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...

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 o...

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 ...

I use this recipe all the time. Its quick and easy and everyone loves it

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 stu...