Go Back
+ servings
Print

Lemon Coconut Bread

This easy lemon bread recipe has a delicious hint of coconut! Light and moist, full of lemon flavor, and the most incredible coconut topping. The perfect sweet bread recipe to make for spring and summer!
Course Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Author Jesseca

Ingredients

For the Bread:

  • 1/2 cup soft butter
  • 1 cup sugar
  • 2 large eggs
  • 2 tablespoons lemon juice
  • grated lemon peel of two lemons
  • cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup coconut milk

For the Topping:

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon melted butter
  • 1/4 cup shredded coconut

Instructions

  • Preheat the oven to 350 degrees.
  • Lightly grease a loaf pan with baking spray or butter and set aside.
  • Add the butter and sugar to a mixing bowl. Whisk until fully combined and slightly fluffy, about 1 minute.
  • Stir in the eggs, lemon juice, and lemon zest.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Fold into the butter mixture along with the coconut milk.
  • Pour the batter into the prepared pan.
  • Bake 40 to 45 minutes, covering with foil halfway through baking.
  • Bread is ready after a toothpick comes out clean.

For the topping:

  • Whisk the powdered sugar, lemon juice, and melted butter until combined and smooth.
  • Spread over the top of your cooled loaf.
  • Sprinkle with shredded coconut.