Toasted Coconut Lemon Bread

The moment I pulled the freshly baked Toasted Coconut Lemon Bread from the oven, my kitchen was filled with an irresistible aroma that whisked me back to sunny afternoons spent on tropical shores. As I sliced through the golden crust, I could see the toasted coconut flakes peeking through the soft, lemony bread, promising the perfect balance of sweetness and zest. There’s something so magical about the combination of coconut and lemon; it transports me to warm, carefree days where the only responsibility is to enjoy a slice of this delightful bread with a cup of tea. Each bite is a delightful experience, a testament to the fact that baking can bring joy and comfort into our lives.

Over the years, I’ve made this recipe countless times, each loaf a little different yet always equally delicious. It’s perfect for weekend brunches or as a snack during the week, and I love to share it with friends and family. Whenever I serve it, I am met with smiles and compliments, and there’s never a crumb left behind. Whether it’s slathered with salted honey butter or enjoyed plain, this bread is a true delight that deserves a spot in your recipe repertoire. So, let’s dive into the world of baking and create a loaf that will leave everyone asking for seconds!

Essential Ingredients for Toasted Coconut Lemon Bread

The key to creating a loaf of Toasted Coconut Lemon Bread that bursts with flavor lies in the quality of your ingredients. Freshly zested lemons bring a bright and vibrant taste, while the unsweetened coconut adds texture and depth. Using a mix of flours not only contributes to a wonderful crumb but also enhances the nutritional value of the bread. Each ingredient plays a vital role in crafting this delightful recipe.

• 2 cups unsweetened coconut (flaked or shredded) – This will be the star of the show, adding tropical flair to the bread.
• 3/4 cup all-purpose flour – Provides structure and lightness.
• 1 cup white whole wheat flour or whole wheat pastry flour – This adds a nutty flavor and enhances the bread’s nutritional profile.
• 1 teaspoon baking soda – This is essential for the bread to rise and gives it that lovely fluffy texture.
• 1/2 teaspoon kosher salt – Balances the sweetness and enhances all flavors.
• 2 tablespoons lemon zest (about 2 lemons) – It’s all about that zing! Fresh zest elevates the bread.
• 2 eggs – Binds the ingredients together and adds moisture.
• 1/4 cup freshly squeezed lemon juice (about 2 lemons) – Adds refreshing acidity.
• 1 teaspoon vanilla extract – A hint of warmth that complements the other flavors.
• 1/2 cup brown sugar – Deepens the sweetness with its rich flavor.
• 3/4 cup canned coconut milk – Ensures the bread is moist and adds creaminess.
• 1/4 cup melted coconut oil – This adds healthy fats and richness.
• 4-6 ounces dark chocolate (chopped, optional) – For those who want to indulge a little more.
• 1/2 cup honey – For drizzling and enhancing the sweetness.
• 2 tablespoons salted butter (melted) – Adds richness to the honey butter topping.
• 1-2 teaspoons lemon zest (optional) – Extra zing for those who love it!

Step by Step Guide for Toasted Coconut Lemon Bread

Making the Toasted Coconut Lemon Bread is a joyous experience that fills your home with mouthwatering aromas. You’ll love how simple it is to create this delicious loaf from scratch! Just follow these steps to bring your creation to life.

1. Preheat your oven to 350 degrees F. While it’s warming up, spray a 9×5 loaf pan thoroughly with nonstick spray to ensure easy removal afterward.
2. Take the coconut flakes and spread them on a baking sheet in a thin layer. Place them in the preheated oven. Keep a close eye on them, as they will toast very quickly. Stir the coconut every few minutes for even color; it should take no more than 5 to 10 minutes.
3. In a small mixing bowl, combine the white whole wheat flour (or whole wheat pastry flour), all-purpose flour, baking soda, kosher salt, and lemon zest. Whisk everything together thoroughly and set this mixture aside.
4. In a large mixing bowl, whisk together the eggs, freshly squeezed lemon juice, vanilla extract, and brown sugar until the mixture is smooth and well-combined.
5. Add the coconut milk and melted coconut oil to the egg mixture. Whisk until everything is nicely blended together.
6. Slowly stir in the reserved dry ingredients from the small bowl, mixing until just combined. Be careful not to overmix, as this can lead to dense bread.
7. Fold in 1 and 1/3 cups of the toasted coconut (make sure to reserve the rest for topping) and the optional chopped dark chocolate. Pour the batter into the greased loaf pan.
8. Place the loaf pan on a baking sheet to catch any drips, then transfer it to the oven. Bake for 40 to 50 minutes, or until the center is set. If the top begins to brown too much, tent the bread with aluminum foil to prevent burning.
9. Once baked, remove the pan from the oven and let the bread cool in the pan for at least 20 minutes. After cooling, take it out and let it continue to cool on a wire rack.
10. For the topping, mix the melted butter with the honey in a small bowl. You can warm the honey in the microwave for 15 seconds if desired. Drizzle the honey butter over the bread and sprinkle the remaining toasted coconut on top. Serve the bread warm or toasted, and enjoy!

Tips and Tricks about Toasted Coconut Lemon Bread

Here are some tips to ensure you get the best results when making Toasted Coconut Lemon Bread. These little tricks can make a big difference!

• Storage: Store leftovers in an airtight container to keep the bread moist. It can last for up to five days at room temperature.
• Freezing: You can freeze this bread for up to three months. Just wrap it tightly in plastic wrap and then in foil to prevent freezer burn.
• Pairing: This bread pairs wonderfully with a cup of tea or coffee. It also goes well with fresh fruit for a light, refreshing breakfast.
• Serving Suggestions: Try enjoying it warm with a pat of butter or a drizzle of honey for an extra treat!
• Variations: Feel free to add nuts, such as chopped pecans or walnuts, for added texture and flavor.

What to Serve With Toasted Coconut Lemon Bread

When it comes to enjoying your Toasted Coconut Lemon Bread, there are plenty of delightful options to consider. Here’s how you can serve this delightful treat:

• With Coffee or Tea: A slice of this bread alongside a hot cup of coffee or tea makes for a perfect breakfast or afternoon snack.
• At Brunch: Serve it at a brunch gathering with a fruit salad or yogurt for a refreshing twist.
• As Dessert: It’s also great as a light dessert, especially when drizzled with honey butter and paired with vanilla ice cream.
• For Special Occasions: This bread can be a lovely addition to holiday spreads or celebratory gatherings, especially in the spring!
• Storage Tips: If you have leftovers, store them in an airtight container to maintain freshness. It can be enjoyed for days or even toasted for extra crispness.

FAQ

Conclusion

The Toasted Coconut Lemon Bread is truly a delightful treat that combines the tropical essence of coconut with the bright zing of lemon. It’s perfect for any occasion, bringing joy to your table with its wonderful flavor and moist texture. Don’t hesitate to give this recipe a try; you’ll be surprised at how easy it is to create something so special!

Toasted Coconut Lemon Bread

The ultimate comfort food awaits in this Toasted Coconut Lemon Bread. With its moist texture and zesty flavor, this easy loaf is perfect for brunch or as a delightful snack. Treat yourself to this tropical delight today!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 220 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 2 cups unsweetened coconut flaked or shredded
• 3/4 cup all-purpose flour
• 1 cup white whole wheat flour or whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons lemon zest about 2 lemons
• 2 eggs
• 1/4 cup freshly squeezed lemon juice about 2 lemons
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 3/4 cup canned coconut milk
• 1/4 cup coconut oil melted
• 4-6 ounces dark chocolate chopped (optional)
• 1/2 cup honey
• 2 tablespoons salted butter melted
• 1-2 teaspoons lemon zest optional

Instructions

 

• Preheat your oven to 350 degrees F. Spray a 9x5 loaf pan thoroughly with nonstick spray.
• Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won't take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color.
• In a small bowl, combine the white whole wheat flour (or whole wheat pastry flour), all-purpose flour, baking soda, salt and lemon zest, whisking thoroughly. Set aside.
• In a large bowl, whisk together eggs, lemon juice, vanilla and brown sugar until smooth. Add in coconut milk and melted coconut oil, whisking until combined.
• Slowly stir in dry ingredients and mix until just combined. Fold in 1 1/3 cups toasted coconut (reserve the rest for topping) and chopped chocolate if using. Pour batter into the greased loaf pan.
• Place loaf pan on a baking sheet and set in the oven. Bake for 40-50 minutes, or until center is set. If the top begins to brown, tent the bread with aluminum foil.
• Remove and let cool for at least 20 minutes before cutting. Drizzle the bread with the salted honey butter and then sprinkle with the remaining toasted coconut. Serve warm or toasted with the salted honey butter. Bread will keep (covered) for 3-5 days.
• Mix the melted butter with the honey in a small bowl. If desired warm the honey in the microwave for 15 seconds and then drizzle over the bread.

Notes

• Honey Butter: The honey butter topping is a sweet addition that complements the lemony bread perfectly.
• Storage: Store leftovers in an airtight container to keep the bread moist. It can last for up to five days at room temperature.
• Freezing: You can freeze this bread for up to three months. Just wrap it tightly in plastic wrap and then in foil to prevent freezer burn.
• Pairing: This bread pairs wonderfully with a cup of tea or coffee. It also goes well with fresh fruit for a light, refreshing breakfast.
• Serving Suggestions: Try enjoying it warm with a pat of butter or a drizzle of honey for an extra treat!

Keyword Best Lemon Bread, Coconut Bread with Honey, Lemon Bread Recipe, Toasted Coconut Bread

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!