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See 5 recipes Download free cookbookLemon Coconut Loaf Cake
Prep Time:20 minCook Time:55 minTotal Time:75 minServings:10Difficulty:Easy
This lemon coconut loaf cake is built for a tender crumb and a clean citrus finish. Fresh lemon zest perfumes the batter, while sweetened shredded coconut adds gentle chew without making the loaf heavy.
Sour cream keeps the cake moist through the long bake, and a small amount of lemon juice sharpens the flavor without throwing off the texture. The batter is thick enough to hold the coconut evenly, so each slice has the same balance of cake and coconut.
The glaze is intentionally simple: powdered sugar and lemon juice whisked until smooth, then spooned over the cooled loaf. It sets into a thin, tangy shell that makes the cake feel finished without hiding the crumb.
Serve the loaf at room temperature with coffee or tea, or slice it for a lunchbox dessert. It keeps well for several days when wrapped, and the lemon flavor becomes a little rounder after the first day.
Nutrition (per serving)
Calories:360 kcal
Protein:5 g
Carbs:48 g
Fat:17 g
Directions
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1
Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides.
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2
Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
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3
Beat the softened butter and granulated sugar in a large bowl until pale and fluffy, about 3 minutes.
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4
Beat in the eggs one at a time, then mix in the lemon zest, 3 tablespoons lemon juice, and vanilla until the batter smells bright and citrusy.
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5
Stir in the sour cream. Add half of the flour mixture, then the milk, then the remaining flour mixture, mixing gently just until no dry streaks remain.
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6
Fold in the shredded coconut with a spatula, keeping the batter thick and evenly speckled.
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7
Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, until the loaf is golden and a skewer inserted in the center comes out with a few moist crumbs.
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8
Cool the loaf in the pan for 15 minutes, then lift it onto a wire rack and cool completely before glazing.
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9
Whisk the powdered sugar with 2 tablespoons lemon juice until smooth and pourable. Spoon the glaze over the cooled loaf and let it set for 15 minutes before slicing.
Ingredients
- All-Purpose Flour:1 3/4 cups
- Baking Powder:1 1/2 teaspoons
- Fine Salt:1/2 teaspoon
- Unsalted Butter, softened:1/2 cup
- Granulated Sugar:1 cup
- Large Eggs:2 large
- Fresh Lemon Zest:1 tablespoon
- Fresh Lemon Juice:3 tablespoons
- Vanilla Extract:1 teaspoon
- Full-Fat Sour Cream:1/2 cup
- Whole Milk:1/4 cup
- Sweetened Shredded Coconut:3/4 cup
- Powdered Sugar:1 cup
- Fresh Lemon Juice, for glaze:2 tablespoons
Tips & Notes
- Use room-temperature butter, eggs, sour cream, and milk so the batter emulsifies smoothly.
- If the top browns quickly before the center is done, tent the loaf loosely with foil for the last 10 minutes of baking.
- Cool the loaf fully before glazing; warm cake will absorb the glaze instead of letting it set on top.
- Store wrapped slices at room temperature for up to 3 days, or freeze unglazed slices for up to 2 months.
