Photo by Jennifer Rice

Coconut Lemon Loaf With Coconut Glaze

Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 4-6 servings
This loaf was served at a local Spanish restaurant and it was so good that I asked for the recipe... and they actually gave it to me! It turned out spectacular and absolutely bursting with lemon flavor and a touch of coconut.

I recently started playing around with different types of  loafs, and I have had a few bland results and a few winners. This is a definite winner! I used a coconut glaze but a lemon glaze would also be amazing, just make sure you let the loaf cool down before adding the glaze.

Using lemon extract will give you the most lemony flavor as opposed to lemon oil or real lemon, which is just not strong enough for that full-bodied lemon flavor. I'm not a huge fan of baking, but this loaf is super easy and you can do it all in one bowl. And that right there is a seller!

If you happen to be in a loaf-making mood, here is another recipe that will knock your socks off!



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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 loaf pan.
  2. In a large bowl, add the coconut, sugar, eggs, butter milk or greek yogurt, and beat until smooth, drizzling the oil in while whisking.
  3. Add the lemon zest and lemon extract, whisking to combine.
  4. Add the flour, baking powder, salt, and mix until just combined. Be sure not to over mix. Some lumps will remain, but don't worry; they will bake in fine.
  5. Pour the batter into prepared loaf pan smoothing the top with a spatula.
  6. Bake for about 55 minutes or until top is domed. Insert a toothpick and if it comes out clean, the loaf is done.
  7. Cool in pan on top of a wire rack for at least 30 minutes.
Coconut Glaze
  1. Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth. Add more or less milk or sugar for the consistency you desire.
  2. Drizzle glaze over coconut lemon loaf when slightly cooled.
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