Coconut-Lemon Loaf

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Coconut-Lemon Loaf
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Moist, delicious and versatile, this bread can be served for breakfast with yogurt, fruit, or applesauce on the side. And it's enough like cake that it makes a tempting dessert, especially when topped with the optional Coconut-Lemon Glaze. Makes 10 servings.

Giving festive breads as gifts? Check out our Easy Wrapping Ideas.

What you'll need

  • 1 cup sugar
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons canola or vegetable oil
  • 1 1/2 tablespoons finely grated lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 2 large eggs
  • 3/4 cup buttermilk
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (2 ounces) sweetened flaked coconut
  • Coconut-Lemon Glaze (optional)

How to make it

  1. Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350º.

  2. In a large bowl, whisk together the sugar, melted butter, oil, lemon zest, lemon extract, vanilla extract, and milk.

  3. In a small bowl, whisk the eggs and the buttermilk until evenly blended. Set the bowl aside.

  4. In a medium-size bowl, whisk the flour, baking powder, and salt. With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the remaining egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in the coconut.

  5. Pour the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 45 to 50 minutes.

  6. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf and place it on the rack to finish cooling. When the loaf is completely cooled, in about two hours, apply the Coconut-Lemon Glaze, if using. Makes 10 servings.

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