Lemon Coconut Bread

Lemon Coconut Bread


For teatime, breakfast, or dessert, this Lemon Coconut Quick Bread comes together in a jiffy and is the perfect combination of tart and sweet.



  • 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


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