Glazed Lemon Coconut Loaf


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Average: 4.5 (13 votes)

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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


For batter: Preheat the oven to 350°F. Butter a 9x5-inch loaf pan and line it with parchment paper, if using. 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. 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. Scrape the batter into the prepared pan and smooth the top with a spoon. 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):


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)


For glaze: Combine the confectioners’ sugar, lemon juice, melted butter, and lemon extract in a small bowl. 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. 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.

Photo Credit: 

Becky Luigart-Stayner


10 to 12 servings

Preparation Method


Reader Comments

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Lemon coconut loaf

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!

I made this and it was

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.

I made this recipe exactly as

I made this recipe exactly as written for Easter dinner. The glaze was wonderful, but the cake itself was too dry and had very little flavor. Anyone have suggestions for improving this recipe to make the cake more moist and flavorful?

Your comment comes as quite a

Your comment comes as quite a surprise to us. We have made this recipe on several occasions and have heard from numerous people how much they love this recipe. Is there a chance you forgot to incorporate an ingredient? The buttermilk and lemon zest plus extract are particularly important for moisture and taste. The loaf should come out cake-like rather than dense like a bread.

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