Lemon Coconut Loaf
This lemon coconut loaf is bursting with lemon flavor! It's super moist, fluffy and rich. Topped with a lemon zested icing, and sprinkled with coconut flakes, it's simply irresistible! This recipe makes 2 standard loaves or 5 mini loaves. See recipe post for suggestions. It's perfect for breakfast, brunch, a sweet snack, or give it as a gift.
Equipment
- 2 standard loaf pans 8 x 4 inches or 8.5 x 4.5 inches, optional
- 5 mini loaf pans 5.75 x 2.25 inches, optional
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 ½ cups unsalted butter room temperature
- 2 cups granulated sugar
- 2 Tablespoons lemon zest about 2 lemons
- 6 large 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
- 1 Tablespoon lemon zest about 1 lemon
Topping
- 1 cup unsweetened shredded coconut
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 using the paddle attachment. Mix on medium low speed for two minutes until light and fluffy. Stop mixer at least once 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. Mix on low speed for an additional one minute.
- Grease loaf pans generously with nonstick spray, or line pans with parchment paper. Spoon batter into pans, filling two-thirds full.
- Bake for 45-60 minutes, or until center is done - an inserted toothpick or cake tester 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. If the tops are browning too much, loosely cover them with aluminum foil and bake until centers are done.
- Let bread cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Prepare the glaze by combining the powdered sugar, milk and lemon zest in a small bowl. Add just enough milk to get a thick consistency.
- Drizzle the lemon icing over the loaves after they have completely cooled. Sprinkle coconut shavings on top before icing sets. The icing should set within 20 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 to bake the center.
- You can freeze loaves for later use. Freeze before icing. When thawing out the loaves, take them out of the freezer the night before and let thaw on counter. Ice about 30-60 minutes before serving.
- You can replace the sour cream with plain Greek yogurt.
- I've use this sweet bread for the Ultimate Strawberry Shortcake and it is amazing! Slice a thick piece of lemon coconut bread, top with whipped cream and strawberries! It's so yummy!
Nutrition
Serving: 1sliceCalories: 315kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 74mgSodium: 136mgPotassium: 70mgFiber: 1gSugar: 27gVitamin A: 447IUVitamin C: 2mgCalcium: 31mgIron: 1mg
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