Desserts

Lemon-Coconut Loaf

This fluffy and refreshing Lemon-Coconut Loaf is the perfect sweet treat for when you’re craving something light.

When you buy way too many lemons (again!), and you are forced to look for new ideas on how to use them. When scrolling through the Internet in search of inspiration, I came across lemon-coconut cakes. I based my recipe on Haute & Healthy Living and her Paleo Lemon-Coconut Loaf.

If you think the glaze is too much, you can skip it. Sprinkle with coconut and bake in the oven. I like the glazed version better. It gives the loaf additional moisture that makes it taste like a cloud.

I used olive oil; however, you can use any oil you have at home.

FREEZING:

To freeze, cut the loaf into individual slices and put each piece into a Ziploc bag.
The night before or a few hours before you’re ready to eat it, pull the loaf out to allow it to thaw in the fridge or at room temperature. Although if you are impatient, you can throw it in a microwave for a few seconds.

LOOKING FOR MORE DESSERT IDEAS? CHECK OUT THESE RECIPES!


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Lemon-Coconut Loaf

Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 cups almond flour
 ½ cup unsweetened coconut
 1 tsp baking soda
 zest of 1 lemon
 ¼ cup lemon juice (3 small)
 3 eggs
 1 tbsp oil
 ¼ cup honey
 pinch of salt
Glaze
 2 tbsp honey
 1 tsp lemon juice
 2 tbsp unsweetened coconut

1

Preheat oven to 350 degrees F. Grease a loaf pan line the pan with parchment paper. It will be much easier to take the loaf out.

2

In a large bowl, combine the dry ingredients and mix. In another bowl, combine the wet ingredients and mix until combined.

3

Add the wet ingredients into the dry ingredients and mix until combined.

4

Place the mixture in the greased loaf pan and smooth the surface with a spatula.

5

Bake for 30 minutes or until an inserted toothpick comes out clean and the edges of the loaf are golden.

6

For the glaze, combine honey and lemon juice in a small bowl and mix until combined.

7

Spread the glaze on the loaf and sprinkle with the coconut.

8

Allow the loaf to cool down, cut it into 8 pieces.

Nutrition Facts

Servings 8


Amount Per Serving
% Daily Value *
Total Fat 18.9g30%
Cholesterol 69.8mg24%
Sodium 28mg2%
Total Carbohydrate 17.1g6%
Dietary Fiber 3.4g14%
Sugars 11.6g
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 cups almond flour
 ½ cup unsweetened coconut
 1 tsp baking soda
 zest of 1 lemon
 ¼ cup lemon juice (3 small)
 3 eggs
 1 tbsp oil
 ¼ cup honey
 pinch of salt
Glaze
 2 tbsp honey
 1 tsp lemon juice
 2 tbsp unsweetened coconut

Directions

1

Preheat oven to 350 degrees F. Grease a loaf pan line the pan with parchment paper. It will be much easier to take the loaf out.

2

In a large bowl, combine the dry ingredients and mix. In another bowl, combine the wet ingredients and mix until combined.

3

Add the wet ingredients into the dry ingredients and mix until combined.

4

Place the mixture in the greased loaf pan and smooth the surface with a spatula.

5

Bake for 30 minutes or until an inserted toothpick comes out clean and the edges of the loaf are golden.

6

For the glaze, combine honey and lemon juice in a small bowl and mix until combined.

7

Spread the glaze on the loaf and sprinkle with the coconut.

8

Allow the loaf to cool down, cut it into 8 pieces.

Lemon-Coconut Loaf

This recipe was inspired by Haute & Healthy Living and her Paleo Lemon-Coconut Loaf.

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