Lemon Coconut Bread

This sweet bread is bursting with lemon flavor! It’s got the most soft, velvety texture! It’s rich and fluffy and one of my most favorite lemon treats!

Lemon season is a big deal here in Arizona! We have lots of citrus growing just about everywhere! When lemons are in season, I’m looking to utilize all of that amazing flavor in any and all ways possible!

• This bread is full of lots of flavorful, fresh lemon zest! Did you know that you can freeze lemon zest for up to 3 months? During citrus season, I like to take full advantage and zest as much as I can!

Lemon can be paired with so many different fruits and flavors! In this sweet bread, I’m adding coconut shavings (also known as coconut chips) on top of a sweet glaze drizzle. If you’re a coconut fan, this combination will blow your socks off! If you’re not a coconut fan, leave it off and it will still taste amazing!

It’s amazing all on its own, but elevate it to the next level by topping this lemon bread with whipped cream and fruit!! I’ve even used this bread as my “shortcake” for Strawberry Shortcake – oh so delicious!! See my recipe for the Ultimate Strawberry Shortcake HERE.

Look at that crumb!! it’s rich and dense like a pound cake, but it still manages to be moist and fluffy!!

• We’re using lots of butter and eggs in this recipe – that yields a rich, cake-like bread!
• The sour cream makes it super moist!
• The fresh lemon zest and juice is going to make it super flavorful!

The glaze looks so pretty with the coconut flakes on top! I love to make mini loaves and package in cellophane bags and wrap with a ribbon for a sweet gift to friends and neighbors! It’s such a pretty presentation, especially with the gorgeous glaze and coconut shavings!

My tips for this recipe

• Be sure there are no butter chunks in the batter. Scrape your mixing bowl extra thoroughly to make sure the butter gets completely broken up and creamed with the mixture. I’ve noticed whenever a butter chunk is hiding in the batter, it will run out of the dough as it is baked and create a mess.
• Grease the pans extremely well before pouring in the batter. This sweet bread can easily stick to the pan if it’s not greased properly, on all sides.
• Check the center of the loaves to make sure they are baked all the way through. By inserting a butter knife into the center, you can check to make sure the loaves are completely baked. It should come out clean. If needed, extend the bake time a bit to ensure it’s completely done. All ovens bake differently. If you find that the tops of your loaves are browning too much before the center is done, loosely cover the tops with foil.
• Allow the loaves to cool for 30 minutes in the pan before removing. Taking them out of the pan while still hot may cause them to fall apart or stick to the pan.
• Make sure the glaze is a very thick consistency. This will ensure that it sets up nicely and looks and tastes amazing. A glaze that is too runny will soak into the bread and you’ll lose the sweet flavor we want from that glaze. Sprinkle that coconut on top before the glaze sets!
• I love making several batches of this bread and freezing for later. If you do that, freeze them before glazing. You can add the glaze and coconut when you’re ready to enjoy!

You’re going to LOVE this bread!

Helpful Amazon Links to make this bread

(this post may contain affiliate links)

• OXO Citrus Zester
• Trader Joe’s Organic Coconut Chips (shavings)
• Spoon Ladle (my favorite spoon for glazing!)
• Nordic Ware mini loaf pans

More recipes to try

Orange Dream Pound Cake

Lemon Curd

Blueberry Scones

Print Recipe

Lemon Coconut Bread

This sweet bread is bursting with lemon flavor! It’s got the most soft, velvety texture! It’s rich and fluffy and one of my most favorite lemon treats!

Cook ModePrevent your screen from going dark

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Bread

Cuisine: American

Keyword: lemon coconut bread

Servings: 16 servings (2 large loaves or 5 mini loaves)

Calories: 470kcal

Author: Heather Thomas, That Bread Lady

Ingredients

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups unsalted butter room temperature
• 2 cups granulated sugar
• the zest of 2 lemons
• 6 eggs room temperature
• ½ cup sour cream room temperature
• ⅓ cup lemon juice
• 2 teaspoons vanilla extract

Glaze

• 2 cups powdered sugar
• 2-3 Tablespoons milk
• the zest of 1 lemon

Topping

• 1 cup unsweetened coconut shavings

US Customary – Metric

Instructions

• Preheat oven to 350°F.
• In a medium bowl, combine the flour, baking powder and salt. Set aside
• In the bowl of an electric mixer, cream together the butter and sugar for two minutes until fluffy, using the paddle attachment. Stop half way through to scrape the sides of the bowl with a rubber spatula. Be sure there are no clumps of unmixed butter.
• Add the lemon zest and combine.
• Add the eggs one at a time, mixing after each addition. 
• Add the sour cream, lemon juice and vanilla. Mix until combined. (Mixture may separate a bit, but it will come together when flour is added)
• Slowly add the flour mixture and mix until just combined. Stop the mixer, scrape the sides and bottom of bowl with a rubber spatula and mix for another 10 seconds. Try to avoid over-mixing.
• Grease loaf pans generously with nonstick spray. Spoon batter into pans, filling no more than two-thirds full.
• Bake for 45-60 minutes, or until an inserted butter knife comes out clean. Mini loaf sizes will need less bake time (closer to 45 minutes). Full size loaves will need more bake time (closer to 60 minutes). All ovens bake differently so be sure to keep an eye on it. 
• Let bread cool in the pans for 30 minutes before removing and cooling completely on a wire rack. 
• Prepare the glaze by combining the powdered sugar, milk and lemon zest. Add more powdered sugar or milk to get a thick consistency.
• Drizzle over loaves after they have completely cooled. Sprinkle coconut shavings on top before glaze hardens. The glaze should set up and harden in about 30 minutes. 
• Slice, serve and enjoy!!

Notes

• Each oven bakes differently. When making this recipe for the first few times, check the bread about 10 minutes before suggested bake time. Rotate pans if oven is baking with hot spots. Cover loosely with foil if bread is browning too much before it’s baked all the way through – this will prevent it from browning too much while it continues the bake the center. I use my convection oven for baking and it usually browns it just perfectly, while baking all the way through. 
• You can freeze loaves for later use. Freeze before glazing. When thawing out the loaves, take them out of the freezer the night before and let thaw on counter. Glaze about 30-60 minutes before serving. 
• You can also freeze lemon zest for up to 3 months. I like to freeze lots of zest when lemons are in season and use for later!
• I’ve use this sweet bread for Strawberry Shortcake and it is amazing! Slice a thick piece of lemon bread, top with whipped cream and strawberries! It’s to die for! I’ve used it when glazed and unglazed. Both are delicious! (See my post, “The Ultimate Strawberry Shortcake?)

Tried this recipe?Mention @thatbreadlady or tag #thatbreadlady

Nutrition

Calories: 470kcal | Carbohydrates: 60g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 204mg | Potassium: 102mg | Fiber: 2g | Sugar: 41g | Vitamin A: 670IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg