Glazed Lemon Coconut Loaf

This recipe is courtesy of The Old Farmer’s Almanac Everyday Baking—a guarantee of goodness every day!

Click here to learn more about our popular baking cookbook filled with 188 mouthwatering recipes.

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

Photo Credit: 

Becky Luigart-Stayner

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

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):

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

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.

Yield: 

10 to 12 servings

Preparation Method

Occasions

Reader Comments

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I am wondering if I could

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.

That’s a great idea! Monitor

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

I was wondering if the loaf

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.?

That is an excellent idea.

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.

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 would love to get your

I would love to get your Indian pudding receipe. You don't see that everyday and I love it. Thanks

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.