Easy lemon coconut quick bread recipe, this easy, no mixer involved lemon coconut loaf is flavored with shredded coconut and lemon zest, a delicious combo!
It is soft and fluffy and will remain so at least 4 days as it is made with oil instead of butter.
This bread is very quick to make, no mixer involved, one large bowl for the liquid ingredients, one smaller bowl for the dry, stir and bake, how easy is that?
I glazed my bread with a very thin glaze made of powdered sugar and coconut milk, if you like a thicker glaze, adjust it to your taste or skip it if you do not like it.
3 large eggs
1 cup (200 g.) granulated white sugar
1 cup (8 oz.) (200 g.) Greek yogurt
1/2 cup (120 ml) vegetable oil
1 3/4 cups (240 g) all-purpose flour
2 tsp baking powder
1/4 teaspoon salt
Zest of 1 lemon (external skin)
2 tbsp. lemon juice
1 cup (80 g.) shredded coconut
2 tsp coconut milk
1 cup powdered or icing sugar
Preheat your oven to 350°F (180°C) and spray your loaf pan with non-stick cooking spray or butter it
Into a large bowl, add the eggs, sugar and yogurt, whisk until all the ingredients are well incorporated
Add the oil, lemon zest and juice, whisk to incorporate
Into a small bowl, quickly combine flour, shredded coconut, salt and baking powder
Add the flour mixture to the wet ingredients and incorporate with a spatula until you get a soft batter, do not overmix, a few remaining lumps is ok, the batter will be rather wet, it is the way it should look
Fill your mold and even the top
Into the oven for about 55 minutes or until the bread starts to shrink from the sides of mold and a toothpick inserted in the center comes out clean
Let cool into the mold on a cooling rack for about 30 minutes, run the tip of a knife around all sides prior to removing from pan
Stir the coconut milk and powdered sugar, brush the top of bread, let dry a few minutes before slicing
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