Lemon Coconut Loaf

I’m not sure when it happens, but at some point in becoming an adult, your palate changes, and you start to enjoy flavors other than sweet, sweet, and sweeter. I wasn’t a fan of lemon-flavored treats as a kid, but as an adult, I can’t get enough! Especially once spring hits and the sun shines. Lemons just scream sunshine. This bread is moist on the inside and browned and delicious on the outside. The slight lemon and coconutty flavors blend well to give you a little taste of summer in each bite!

DRY INGREDIENTS

1 cup (240 ml) almond flour
¼ cup coconut flour, sifted
3 TBSP (45 ml) arrowroot starch
1 tsp (5 ml) baking powder
¼ tsp baking soda
¼ tsp sea salt
WET INGREDIENTS

3 eggs
1 tsp (5 ml) pure vanilla extract
¼ cup pure maple syrup
½ cup coconut milk
¼ cup coconut oil, melted
2 TBSP (30 ml) lemon juice
ADD-INS

2 tsp lemon zest
1/3 cup (720 ml) finely shredded coconut, unsweetened, plus 2 TBSP (30 ml) for topping
Makes 2 mini loaves

Preheat your oven to 350°F (180°C).
In a medium-sized bowl, combine the dry ingredients.
Add the eggs, vanilla extract, maple syrup, coconut milk, coconut oil, and lemon juice, and mix well with a hand mixer.
Stir in the lemon zest and 1/3 cup (720 ml) shredded coconut.
Grease 2 mini loaf pans (3” x 5¾”), and divide the batter evenly between the 2 pans.
Sprinkle 1 TBSP (15 ml) shredded coconut over the top of each loaf.
Bake for 35-40 minutes or until the loaves are golden brown and the centers spring back when pressed.
Remove the pans from the oven, and let the loaves cool in the pans on a wire rack for 15 minutes.
Turn the loaves out onto the wire rack to finish cooling completely.
Slice and serve, or freeze the loaves in an airtight container until needed.

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• Apple Crisp
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Lemon coconut loaf is a bright, moist quick bread that makes your kitchen smell like a tropical bakery. Two mini loaves bake up golden with shredded coconut in the crumb and a snowy layer of toasted coconut on top. The lemon juice keeps the sweetness honest, and the coconut milk keeps every slice tender.

Pro Tips

• Grease the mini loaf pans thoroughly, including the corners. Grain-free loaves cling more than wheat ones, and you want clean sides when they turn out.
• Let the loaves cool in the pans for fifteen minutes before turning them out. Too early and they crack; too late and the steam makes the crust soggy.
• The loaf is done when the center springs back under a light press — a toothpick test alone can mislead you with the moist coconut crumb.
• One mini loaf keeps well on the counter for two days; freeze the second one whole and you have emergency cake for a future tea.

Frequently Asked Questions

Can I bake this lemon coconut loaf in one large pan?

Yes, use a standard 9 by 5 inch loaf pan and expect a longer bake — roughly 50 to 60 minutes, tented with foil if the top browns before the center sets.

Does this loaf need to be refrigerated?

Not for the first two days — an airtight container at room temperature is fine. Beyond that, refrigerate it to keep the coconut oil crumb moist, or freeze slices individually.

Can I use lime instead of lemon?

Absolutely. Lime zest and juice give the loaf a key-lime-pie personality that pairs just as beautifully with the shredded coconut.

Recipe Card

Stav Kogan

Lemon Coconut Loaf

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 cup almond flour
• ¼ cup coconut flour, sifted
• 3 TBSP arrowroot starch
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• 3 eggs
• 1 tsp pure vanilla extract
• ¼ cup pure maple syrup
• ½ cup coconut milk
• ¼ cup coconut oil, melted
• 2 TBSP lemon juice

Method

 

1. ADD-INS
2. 2 tsp lemon zest
3. 1/3 cup finely shredded coconut, unsweetened, plus 2 TBSP for topping Makes 2 mini loaves Preheat your oven to 350°F.
4. In a medium-sized bowl, combine the dry ingredients.
5. Add the eggs, vanilla extract, maple syrup, coconut milk, coconut oil, and lemon juice, and mix well with a hand mixer.
6. Stir in the lemon zest and 1/3 cup shredded coconut.
7. Grease 2 mini loaf pans (3” x 5¾”), and divide the batter evenly between the 2 pans.
8. Sprinkle 1 TBSP shredded coconut over the top of each loaf.
9. Bake for 35-40 minutes or until the loaves are golden brown and the centers spring back when pressed.
10. Remove the pans from the oven, and let the loaves cool in the pans on a wire rack for 15 minutes.
11. Turn the loaves out onto the wire rack to finish cooling completely.
12. Slice and serve, or freeze the loaves in an airtight container until needed.

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