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Glazed Lemon Coconut Loaf

Photo Credit
Becky Luigart-Stayner
Written By: Ken Haedrich Author and Expert Baker
Yield
10 to 12 servings
Category
Bread
Course
Breads
Occasions
Easter Sunday
Preparation Method
Bake
Sources
The Old Farmer's Almanac Everyday Baking

Bright, zesty, and irresistibly moist, this Glazed Lemon Coconut Loaf is a tropical twist on a classic treat!  Packed with fresh lemon flavor and flecks of coconut, each bite is a perfect balance of tangy and sweet. Topped with a luscious lemon glaze, it’s the ultimate pick-me-up for any time of day. Whether paired with your morning coffee or enjoyed as an afternoon snack, this loaf is sure to brighten your day

See below for video instructions on how to make this delicious recipe!

BATTER:

Ingredients
1 cup sugar
5 tablespoons unsalted butter, melted
3 tablespoons vegetable oil
finely grated zest of 1 lemon
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/4 cup milk
2 large eggs, at room temperature
3/4 cup buttermilk
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup sweetened flaked coconut

Instructions

  1. Preheat the oven to 350°F. Butter a 9x5-inch loaf pan and line it with parchment paper, if using.
  2. Combine the sugar, melted butter, oil, lemon zest, lemon extract, vanilla, and milk. Whisk well, to blend. In a separate bowl, whisk the eggs and buttermilk until evenly blended. Set aside.
  3. In another bowl, sift the flour, baking powder, and salt. Using a wooden spoon, stir a third of the dry mixture into the sugar mixture. Add half of the buttermilk mixture, stir until smooth, then add another third of the dry ingredients, the remaining buttermilk mixture, and the rest of the dry ingredients, stirring until smooth after each addition. Stir in the coconut.
  4. Scrape the batter into the prepared pan and smooth the top with a spoon.
  5. Bake on the center oven rack for about 50 minutes, until a tester inserted deep into the center of the bread comes out clean. The top will be deep golden brown. Cool the loaf in the pan on a rack for 10 minutes. Remove the loaf from the pan and cool to room temperature.

GLAZE (optional, but highly recommended):

Ingredients
1 cup confectioners’ sugar
2 tablespoons lemon juice
2 tablespoons unsalted butter, melted
1/4 teaspoon lemon extract
1/3 cup sweetened flaked coconut
lemon zest (optional)

Instructions

  1. Combine the confectioners’ sugar, lemon juice, melted butter, and lemon extract in a small bowl.
  2. Whisk well, to blend. The glaze should have the consistency of heavy cream. Adjust, as needed, with a little more sugar (to thicken) or drops of lemon juice or water (to thin). Do not use milk; it could curdle the glaze.
  3. When the bread has cooled to room temperature, spoon the glaze evenly over the top of the bread, then immediately sprinkle with the coconut. Garnish with lemon zest, if desired.

About The Author
Ken Haedrich

Ken Haedrich

Author and Expert Baker

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is ...
Read More from Ken Haedrich

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Comments

<span>Jocina</span> Mon, 03/18/2024 - 10:02
Greetings, I don’t have regular milk. Could I use coconut milk instead? I do have buttermilk powder for the buttermilk park. Thank you
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 03/19/2024 - 08:43

Hi, Jocina. You can absolutely use coconut milk in this recipe as a substitute for cow's milk.

 <span>Donna</span> Wed, 03/22/2017 - 15:23
I am wondering if I could make these in cupcake sizes rather than loaves. I want to include them in some baskets I'm going to prepare.
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 03/23/2017 - 11:00

That's a great idea! Monitor the baking time, since it will differ from original recipe.

 <span>B. Moore</span> Wed, 03/01/2017 - 01:25
I was wondering if the loaf can be made in advance, then refrigerated or frozen, and glazed the day to be served? Would this affect the integrity of taste, etc.?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 03/02/2017 - 10:53

That is an excellent idea. You can certainly bake and then freeze the loaf. Glaze it once it has thawed. This is a much loved recipe here, we hope you enjoy it as well.

 <span>Lassie</span> Fri, 03/25/2016 - 20:13
I used to make a lemon loaf almost identical to this (except for the coconut) every February during the worst howling winter weather. It was a tradition, along with Indian Pudding baking in the oven all day. But the last couple of years it seems February didn't have quite the worst howling winter weather any more! I make it anyway, I will try this version because the picture is just awesome!
<span>Victoria</span> Fri, 04/07/2017 - 09:18
I would love to get your Indian pudding receipe. You don't see that everyday and I love it. Thanks
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 04/11/2017 - 08:34

Indian Pudding? We've got that—several ways. Look here for 15(!) recipes: http://www.almanac.com/search/site/indian%20pudding

 <span>B.mathews</span> Mon, 08/18/2014 - 11:05
I made this and it was delicious! I have been craving it lately and am glad I found it...someone wanted the recipe and I lost my copy. Mine was very moist and full of lemony flavor. The glaze especially, with some zest in it will zing it up.