Lemon Coconut Loaf

You all know i love lemon in cakes, be it plain or with rum. Lemon also works really well with blueberries. Now I am trying a new version, keeping with the spirit of the beachy vacations i love! Lemon & coconut: the perfect tropical flavour combination!

This recipe has coconut in the batter as well as gently toasted and then sprinkled on top. The lemon zest in the batter makes it bright and fresh.

The cake is soft and buttery, mildly sweet and makes for a great snack or dessert.

I shared this with a few friends and was very happy to hear the positive reviews. Initially, i wasn’t sure how well the flavours would work together in a cake, but I’m super happy with how it turned out!

Hope you try this soon!

Lemon Coconut Loaf

  • Servings: 10-12 large slices
  • Difficulty: Easy
  • Print



  • 2.5 cups (300g) all purpose flour
  • 2.5 tsp baking powder
  • 1/2 tsp salt
  • 1.5 tbsp lemon zest
  • 3/4 cup (150g) granulated sugar
  • 100g butter – melted
  • 3 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 eggs
  • 3/4 cup yoghurt
  • 1/4 cup milk
  • 1/2 cup grated coconut


  • 4 tbsp powdered sugar
  • 2 tbsp lemon juice
  • Pinch of salt
  • 1/4 cup grated coconut


  1. Grease a 9*5 loaf pan and line with baking paper. Pre heat the oven to 175C
  2. In a small bowl, sift the flour, salt and baking powder. Mix in the lemon zest
  3. In a larger bowl, whisk the melted butter and sugar for 3 mins till well combined and fluffy
  4. Whisk in the eggs, one by one, mixing well after each addition. Then mix in the lemon juice and vanilla extract
  5. Whisk in the milk till combined
  6. Add the flour mix and yoghurt, alternately, starting and ending with flour. Fold gently till combined, after each addition
  7. Fold in the grated coconut and transfer to the baking pan
  8. Bake at 175 for 45-50 mins till the cake is golden brown, springs back to touch and a tester comes out clean
  9. Take it out of the oven and poke holes with a fork while warm
  10. Mix the sugar,salt and lemon juice for the glaze, till sugar is dissolved. Pour it over the warm cake and spread across the surface
  11. Toast the coconut on medium flame till slightly golden and then spread it over the glazed cake
  12. Slice and serve once it is cool

Published by


A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s