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Yummy Lemon Coconut Loaf

Yummy Lemon Coconut Loaf

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Christina

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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.
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Reviews

naples34102
39

naples34102

9/26/2013

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!

Deb C
30

Deb C

8/1/2013

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!

Olivado
16

Olivado

10/20/2013

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.

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