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Lemon Coconut Poppyseed Quickbread


This quick recipe for Lemon Coconut Poppyseed Quickbread is perfect for when your sweet tooth is acting up and you've gotta have it fast!

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Rate this recipe 4.7/5 (17 Votes)


  • 1 box white cake mix (or lemon cake mix for lemon bread)
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup hot water
  • 1 (3-ounce) box instant coconut pudding mix (or lemon pudding mix, if using lemon cake mix)
  • 1/4 cup poppy seeds
  • 1/2 cup sweetened shredded coconut



Step 1

Heat oven to 350°F.

Put all ingredients, except the shredded coconut, in a large mixing bowl and beat on high speed for 3 minutes.

Stir in the sweetened coconut by hand.

Pour batter into 3 greased (bottoms only) 7 1/2 x 3 1/2 loaf pans.

Bake for 30 to 40 minutes, until toothpick inserted in center of loaf comes out clean.

Cool bread in pans for 10 minutes, then gently remove from pan and finish cooling on wire rack.

These loaves freeze very nicely.

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