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Gluten Free Lemon Coconut Bread

This moist Lemon Coconut Bread is the perfect combination of tangy and sweet, bringing out all the right flavors- all while being gluten free & dairy free!


For the Bread:

  • 2 ½ cups gluten free flour
  • 1 ½ cups coconut flakes
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 eggs beaten
  • 1 ¼ cups full fat coconut milk
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1 lemon zest of
  • 6 Tbsp coconut oil melted and cooled

For the Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp coconut milk
  • 1 Tbsp grated lemon zest


  1. Preheat your oven to 350 degrees. Grease a loaf pan and set aside.
  2. In a bowl, combine the flour, flaked coconut, baking powder, cinnamon, and salt.
  3. In a separate bowl, add coconut oil, sugar, beaten eggs, coconut milk, vanilla extract, and lemon extract and mix until evenly incorporated.
  4. Stir wet ingredients into dry ingredients just until combined.

  5. Fold in the lemon zest.
  6. Pour into your greased loaf pan and bake for 65-75 minutes, or until a toothpick comes out clean.
  7. Let bread sit in the pan for about 10 minutes and then transfer to wire cooling rack, and allow the bread to cool completely.
  8. While bread is cooling, combine the powdered sugar, lemon juice, and coconut milk in a small bowl. Drizzle the glaze over the cooled bread and then sprinkle with lemon zest.

  9. Slice and enjoy!

Recipe Notes

This bread isn’t overly sweet, so feel free to increase the sugar to 1 cup if you prefer more sweetness.