Lemon Coconut Bread

Lemon Coconut Bread

A moist ribbon of cream cheese and coconut is a nice surprise in this sunny citrus bread.

30 min. prep time
16 servings
747 Ratings



1 cup sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup milk
3 tablespoons lemon juice
1 tablespoon freshly grated lemon zest
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt


3/4 cup sweetened flaked coconut, toasted
1 (3-ounce) package cream cheese, softened
3 tablespoons powdered sugar


1/2 cup powdered sugar
2 to 3 teaspoons milk


Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.

Combine sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1/2 cup milk, lemon juice and lemon zest; continue beating until well mixed. Stir in flour, baking powder and salt until well mixed.

Reserve 2 tablespoons coconutset aside. 

Combine cream cheese and 3 tablespoons powdered sugar in bowl until well mixed. Stir in remaining coconut.

Spoon half of batter into prepared pan. Drop teaspoonfuls of filling mixture evenly over batter. Spoon remaining batter over filling; smooth top with back of spoon.

Bake 50-55 minutes or until top is deep golden brown. Cool in pan 10 minutes. Remove from pan to cooling rack; cool completely.

Combine 1/2 cup powdered sugar and enough milk in bowl for desired glazing consistency. Spoon over bread; sprinkle with reserved coconut.

Recipe Tip

To toast coconut, spread coconut into single layer on ungreased baking sheet. Bake at 350°F, 5-10 minutes, stirring occasionally, until light golden brown. Remove from baking sheet. Cool completely.

Nutrition Facts (1 serving)

Calories: 220

Fat: 9g

Cholesterol: 45mg

Sodium: 150mg

Carbohydrates: 31g

Dietary Fiber: 1g

Protein: 3g

Recipe #14305©2008Land O'Lakes, Inc.

Recipe Comments & Reviews

This bread is easy to make and is such a fantastic taste! Love it, keeping the recipe.
Unsure about the cake when it came out of the oven but upon cutting, it was the fluffiest, wonderfully textured cake. Brought it in for a work morning tea and everyone loved it. It wasn't too sweet, which I like. Next time I would add a little more lemon juice. Overall, really pleased with this recipe.
I've made this multiple times--several of those were by request. It always turns out perfect for me as long as I don't forget the coconut while it's toasting and burn it instead of toasting it.
Mine came out a little dry. Not as good as i'd hoped. I won't be making this again.
I had such high hopes for this recipe, but unfortunately after 2 attempts resulting in a sunken bread, I give up. It gets very brown on the edges (read: crispy) and underdone in the middle. I thought it was just me, but after trying a second time yielded similar results, I conclude it's the recipe. Bummer!
Test Kitchen Comment


When a quick bread like this one sinks in the middle that typically means that it is not completely done. Consider testing to see if your oven is calibrated to register the oven temperature correctly..
Posted April 13, 2012
Can you split the batter up into small loaf pans?
Test Kitchen Comment


Yes, you can make smaller loaves and place the batter into 5x3-inch loaf pans. Fill the pans to about 2/3 to 3/4 full. Also note the baking time may change. Watch closely through the oven door and then check with a toothpick inserted into the center when you see the loaf is lightly browned and is you think it is almost done baking. Hope these hints help you.
Posted March 29, 2012
My daughter and I made this Lemon Coconut Bread this afternoon; just to try a new recipe together. We didn't realize what a big hit it was going to be when we served it as a dessert after dinner this evening; some family members ate it plain, while others ate it ala-mode. Either way it was eaten-it was loved by all. The flavors and textures compliment each other, from the topping to the glaze, the filling, and to the bread itself.
I made this bread this morning and was delighted with it.Love the lemony taste and will make it again and again.

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