Lemon Coconut Pull Apart Bread.
This lemon coconut bread is sponsored by ALDI!
This lemon coconut pull apart bread is an absolute dream.
I don’t know what it is about pull-apart bread. It’s just SO gratifying. Pulling apart those fluffy, flakey layers is almost better than grabbing a gooey cinnamon roll.
And while I usually think of pull-apart bread as being something we make around the holidays, I decided that a spring version was 100% necessary. YEP. So here we are.
Because this lemon coconut pull apart bread is the perfect spring comfort food! It can work as breakfast, brunch or dessert. You can prep it the night before and bake it the morning of.
It’s such a delicious treat right now in this crazy season.
I’m thrilled to be partnering with ALDI again today to share this recipe. ALDI has allll of your grocery needs – including gorgeous, seasonal produce and baking ingredients like flour, baking powder and sprinkles to make some spring dishes.
For our lemon coconut bread, I used the Baker’s Corner All Purpose Flour and Sugar. Along with the Baker’s Corner Shredded Coconut and bright, fresh lemons from ALDI. You’re going to use the juice and zest from those babies so you want good ones and ALDI is where they’re at.
Oh oh oh! I’m also super excited that ALDI has their bottled mimosas back right now – in Orange and Pineapple. If you need a citrus pick me up for brunch, these are perfect. Not only are they delicious but they are so easy and convenient – you only need one bottle.
Personally, the pineapple ones are my fave.
Back to our pull-apart bread.
This bread is everything you want in your house right now. It’s comforting and warming and perfect to share with family, but at the same time it has all the flavors of spring that we crave.
I’ve been a sucker for coconut in the springtime ever since I was a child. My grandma (mother lovett!) made a wonderful coconut cake that we couldn’t get enough of. I still think of it every spring.
In a way, this reminds me of that. We’re adding the shredded coconut to the actual dough and to the filling. This I can 100% get behind – I am a total coconut freak. We’re also adding the lemon zest into the dough and filling for an extra punch.
This is a classic dough that requires two rises – one that rises in a bowl and then one (once its cut into squares) that rises in the pan. Your entire house smells wonderful while it’s baking – like a big gooey lemon cinnamon roll, in bread form.
Once you’ve baked the bread, you can release it from the pan and pull apart the soft layers. It’s amazing when served at breakfast or brunch and pairs so well with yogurt and fruit parfaits. But it also makes for a great treat that I like to refer to as “breakfast dessert” – you know, when you have a savory breakfast, but then have a treat? Breakfast dessert. I’m here for it!
There is a time and a place for lemon treats and this.is.it.
Lemon Coconut Pull Apart Bread
- 2 3/4 cups Baker’s Corner All-Purpose Flour
- 2 teaspoons Baker’s Corner Sugar
- 2 1/4 teaspoons Baker’s Corner Active Dry Yeast
- 1/3 cup milk (whole or 2% works)
- 1/4 cup unsalted butter
- 1/4 cup water
- 2 teaspoons vanilla extract
- ½ teaspoon lemon extract
- 1/4 teaspoon salt
- 2 large eggs
- ¼ cup Baker’s Corner Shredded Coconut
- 2 tbsp freshly grated lemon zest
- 6 tbsp unsalted butter
- 1/2 cup Baker’s Corner Sugar
- 1/4 cup Baker’s Corner Shredded Coconut
- 3 tbsp freshly grated lemon zest
In the bowl of your electric mixer, stir together 2 cups of the flour, sugar and yeast.
Place the milk and butter in a small saucepan and heat over low heat just until the butter melts.
Remove from the stovetop and let sit for 2 to 3 minutes, then stir in the water and vanilla and lemon extracts.
With the dough hook attached to your mixer, stir in the milk and butter mixture until combined.
Add the salt and the eggs, one at a time, beating well after each addition. Beat in the lemon zest and coconut. The dough will be very sticky! Add the remaining 3/4 cup flour gradually, beating for another 2 to 3 minutes until the dough comes together again. It should still be sticky. Place it in a well-oiled bowl and cover with a towel. Let it rise in a warm place for 1 hour.
After one hour, punch the dough down and turn it out on a floured surface. Roll it into a large rectangle, about 12×20 inches if possible.
Add the filling: brush the dough with the melted butter, cover with the sugar, coconut and lemon zest. Use a pizza cutter to slice the dough into 5 strips from top to bottom – lengthwise. Stack the 5 strips together, then cut them into 6 sets of squares.
Brush a 9×5 loaf pan liberally with melted butter. Place the dough, cut side down, into the loaf pan, pressing it together. Cover with plastic wrap and let rise in a warm place again for 45 minutes.
Preheat the oven to 350 degrees F. Place the pan in the oven and bake the bread for 35 to 40 minutes, until the top is golden brown and set. Remove and let cool for 10 minutes, then gently turn the bread out onto a flat surface. Let cool slightly and then carefully turn the pan over to remove the bread. Serve!
Look at that ooey gooey lemon glaze! I can’t handle it.