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Coconut Lemon Poppyseed Bread with toasted coconut topping

Fluffy coconut lemon poppyseed bread with a sweet toasted coconut topping. The perfect way to use up lemon pie filling in a delicious loaf!
Course Bread, Breakfast
Keyword coconut lemon poppyseed bread
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Author Monique of AmbitiousKitchen.com


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons poppyseeds
  • 1/3 cup unsalted butter, melted
  • 1 cup sugar
  • 1 cup Lucky Leaf Lemon Pie filling
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup sweetened coconut flakes, plus another 3 tablespoons for topping


  1. Preheat oven to 350 degrees F. Grease a 9x5 loaf pan.
  2. In a medium bowl whisk together flour, baking powder, poppyseeds, and salt; set aside. 
  3. In separate large add butter, lemon pie filling, sugar, eggs, and milk and beat with an electric mixer until smooth and creamy. 
  4. Add dry ingredients in and mix with a wooden spoon until well combined. Gently fold in 1/2 cup coconut into batter.
  5. Pour batter into loaf pan and smooth top with a spoon. Sprinkle 3 tablespoons of coconut on top. 
  6. Bake for 65-75 mins, or until knife inserted into middle comes out clean. Best served with raspberry jam and coffee.