This easy lemon bread recipe has a delicious hint of coconut! The perfect sweet bread recipe to make for spring and summer!
This easy lemon loaf cake has taken over my life. It is SO. STINKEN. GOOD. Like, if I had to pick only one dessert recipe to enjoy for the rest of my life, it would be this lemon coconut bread. It reminds me of the Starbucks Lemon Loaf, only better!
Lemon Sweet Bread
Ingredients for Lemon Bread with Coconut:
- butter
- sugar
- eggs
- lemon juice
- lemon zest
- all-purpose flour
- baking powder
- salt
- reduced coconut milk
Quick note, I am OBSESSED with coconut. I think it enhances any dessert. However, in this recipe you could substitute it for buttermilk if it is not your thing. The flavor will still be prominent and you will end up with an incredible lemon quick bread.
I feel like it is worth noting that this is more like the best lemon coconut cake. While it is technically baked in a bread pan, this recipe produces more of a cake like texture that is hard to resist!
How to reduce coconut milk:
- Pour 1 (14 oz) can of full fat coconut milk into a pot.
- Simmer, stirring frequently, for 30-40 minutes or until the liquid is reduced by half.
- Allow to cool and use in your recipe.
How to make Lemon Coconut Bread:
1. Preheat your oven to 350 degrees. Lightly grease a loaf pan (I used mini’s).
2. Cream the butter and sugar in the bowl of an electric mixer. Add the eggs, lemon juice. and lemon.
3. Whisk together the flour, baking powder, and salt. Stir the dry ingredients into the wet. Slowly pour in the milk and stir until combined.
4. Pour into your prepared pan and bake 45-50 minutes, or until a knife stuck into the center comes out clean.
Like this recipe? You will love my:
- Lemon Ricotta Cookies
- Perfect Lemon Bars
- Our Favorite Lemon Pound Cake
Lemon Coconut Bread
This easy lemon bread recipe has a delicious hint of coconut! The perfect sweet bread recipe to make for spring and summer!
Ingredients
- Ingredients
- 1/2 cup soft butter
- 1 cup sugar
- 2 large eggs
- 2 tablespoons lemon juice
- grated lemon peel of two lemons
- 1-1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup reduced coconut milk* see notes
Instructions
1. Preheat your oven to 350 degrees. Lightly grease a loaf pan (I used mini’s).
2. Cream the butter and sugar in the bowl of an electric mixer. Add the eggs, lemon juice. and lemon.
3. Whisk together the flour, baking powder, and salt. Stir the dry ingredients into the wet. Slowly pour in the milk and stir until combined.
4. Pour into your prepared pan and bake 45-50 minutes, or until a knife stuck into the center comes out clean.
Notes
To reduce coconut milk:
Pour 1 (14 oz) can of full fat coconut milk into a pot. Simmer, stirring frequently, 30-40 minutes or until the liquid is reduced by half.
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Kim: Too Much Time
Sunday 26th of May 2013
Found this awesome recipe over at I heart Naptime and had to check it out and pin it! Thanks a bunch, Kim
rebecca @ older and wisor
Friday 17th of May 2013
You had me at "lemon" - YUM!
Debra
Monday 13th of May 2013
Dang it. I just resolved to go off sugar again and then I see this. Maybe I will go off it tomorrow instead. ;)
Holly
Monday 13th of May 2013
Yum! Can't wait to try it!
Katie Clark
Monday 13th of May 2013
Sounds (and looks!) fantastic. Lemon and coconut happen to be a few of my favorite things ;-)