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Lemon Coconut Bread
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1 cup sugar

1/2 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

1/2 cup milk

3 tablespoons lemon juice

2 teaspoons 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

3 ounces cream cheese, softened

3 tablespoons powdered sugar


1/2 cup powdered sugar

2 to 3 teaspoons lemon juice or milk


Land O Lakes® Butter with Canola Oil

How to make

  1. STEP 1

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

  2. STEP 2

    Combine sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1/2 cup milk, 3 tablespoons lemon juice and lemon zest; continue beating until well mixed. Stir in flour, baking powder and salt until well mixed.

  3. STEP 3

    Reserve 2 tablespoons coconutset aside.

  4. STEP 4

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

  5. STEP 5

    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.

  6. STEP 6

    Bake 50-55 minutes or until top is deep golden brown and toothpick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; cool completely.

  7. STEP 7

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

  8. STEP 8

    Slice bread. Serve with Butter with Canola Oil.

Read the Story Behind the Recipe

Tip #1

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.

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