Lemon Coconut Quick Bread


How do you normally define bread?

I guess the easiest way is to see if that baked good involves yeast. If it does, it must be bread. However, we’ve also come across a lot of bread recipes that require no yeast at all. No kneading. And no raising. And most important no waiting!


We all adore quick breads! We love love love them! They are so quick and simple to make. The chance to fail is almost zero! And sometimes the result is as satisfying as a batch of cinnamon buns!

This lemon and coconut bread has the perfect balance of tart and sweet. Fluffy lemon bread with a layer of lemon glaze and shredded coconut. Such a wonderful one-bowl recipe that takes less than 15 minutes to whip up the batter.


Ingredients (one loaf):
1/2 cup unsalted butter, melted and cooled
1 cup sour cream, room temperature
2 eggs, room temperature
1 tablespoon lemon zest
2 tablespoons lemon juice
1 3/4 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sweetened shredded coconut
1 cup powdered sugar
2 tablespoons heavy cream
2 tablespoons lemon juice
1/2 cup sweetened shredded coconut

Preheat oven to 350F. Grease and line a loaf pan.
In a bowl, whisk together melted butter, sour cream, eggs, lemon zest and juice until smooth.
Sift in flour, sugar, baking soda, baking powder and salt. Stir until just combined.
Fold in coconut.
Pour the batter into the prepared loaf pan, and bake for 50 to 55 minutes.
Remove from oven and place on rack to cool.
To prepare glaze, mix powdered sugar, cream and lemon juice together. Whisk slowly until slightly thickened and pourable.
Spoon glaze over the cake. Sprinkle coconut on top.


  1. Very good question about the definition of bread, it definitely covers a very broad range of delicious things. I love the combination of lemon and coconut you created here, the bread/cake looks so light, moist and delicious!

  2. I’m looking forward to trying your recipe. A college roommate shared her mother’s coconut bread recipe with me almost 40 years ago (yikes!) and my mother (in her 80’s) still loves to make it. Since our recipe doesn’t have a glaze, we love to toast a slice so the outside gets slightly caramelized and then spread with a little butter.
    It’s so easy to make, I often make loaves of coconut bread at Easter to give as little gifts. If you wrap the loaf well with plastic wrap, then wrap in pretty Easter cellophane (like a Tootsie roll) with ribbon securing each end, it makes a pretty presentation.

    1. Hi Darlene, love love love your bread baking stories! And I’m totally with you about toasting and buttering a slice of bread! Also I am a huge edible gift giver! So high five! Hope you will enjoy my recipe too! :)

  3. Hi Fanny!!! I love quick breads, look at the beautiful browning you achieved, as well I see how FLUFFY it is. YUMMO xo :)

    1. Thanks, Sarah! Just pooped over to your website. Your lemon and poppy seed cake does look like it’s the best! Cheers to lemons!

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