Quick breads are a favorite of mine because I love the simplicity of the recipe! They don’t require a ton of ingredients, they come together quickly and they bake up in about an hour. Plus you can swap out ingredients and still end up with a scrumptious bread. We had some lemons in the fridge that needed to be used and when I saw this recipe for yummy lemon coconut loaf, I knew what I was going to make. My husband loves coconut and my son loves lemon so it was a perfect quick bread for them to enjoy. If by chance you don’t have lemons, you can use lemon juice, however you won’t have the zest and I think that really adds to the recipe. The touch of sweetness from the glaze pairs so well with the tart and buttery bread. You can make this for the upcoming holidays, serve it for breakfast or enjoy it with a cup of tea. Any way you do, I’ll know you’re going to love it!
- 1 C white sugar
- 1/2 C butter, softened
- 2 eggs
- 1 lemon, juiced and zested
- 1 1/2 C flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup flaked coconut
- 3/4 cup confectioners sugar
- 2 teaspoons lemon juice, or more as needed
- Preheat oven to 350 degrees F. Grease an 8x4" loaf pan.
- Beat sugar and butter in a large bowl until light and fluffy.
- Add eggs, one at a time, beating after each addition.
- Stir juice and zest of one lemon into butter mixture.
- Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated.
- Fold in coconut and stir until combined.
- Pour the batter into prepared loaf pan.
- Bake for 60 to 65 minutes; until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- In a bowl, stir 2 teaspoons lemon juice into confectioners' sugar until mixture is thin enough to drizzle.
- Drizzle mixture evenly over the loaf.
- 3 Tbsp bottled lemon juice can replace fresh lemon in the batter, and 2 tsp. for the drizzle.
