Lemon Coconut Poppyseed Bread

Post in collaboration with Ecomil. All opinions are, as always, my own.

Hi loves!

I’m back with another summery recipe to *celebrate* summer. Not that celebrate is the right word at all, because if you’ve learnt anything from me in the past six years that I’ve been writing this blog, let it be the fact that:

I hate summer.




I can say it louder, but not more clearly.

It’s hot, sticky, there’s mosquitoes, I cannot wear boots AND my hair gets frizzy. Is there anything to love?

Yeah, there is. In an attempt not to be a Debby-downer, I’m going to try to focus on the things I *do* like about summer:

  • Summer produce from the garden
  • Summer flavours are fun

Let me stop right here though: are lemon desserts even considered summery at all? Is this going to ruin my summer is not that bad fantasy???? Because we all know lemons are a year-round occurrence, but they’re so fresh and vibrant that I cannot help but associate them with summer.

I hope that I’m correct here, because otherwise BOY, there isn’t a single thing I like about summer.

But I think we all knew that deep down.

ANYWAY! In another attempt to stop myself from getting carried out, let me focus on the actual cake. It’s moist, fluffy and very aromatic! The shredded coconut adds a slight hint which pairs so well with the lemon, and the poppy seeds add a bit of nuttiness and crunch – all around a really delicious loaf, which can be fitting for both dessert and breakfast. Cake for breakfast, you say?

Sign me up!

To keep the cake on the healthier, more nutritious side and not smash all of our cake for breakfast dreams, I used my favourite packaged coconut milk to make it: the Ecomil no sugars added coconut drink. It helps avoiding loading up the cake with unnecessary sugars, yet doesn’t add any artificial sweetener, so it’s a win win on my book! It’s also really fragrant and an awesome way to add a hint of coconut to your desserts/meals without any of the extra calories from tinned coconut milk.

What do you think? Are you dying to give it a go? I shall leave you the recipe right here:

Lemon Coconut Poppyseed Bread

Lemon Coconut Poppyseed Bread


  • 250g flour
  • 50g shredded coconut
  • juice and zest from one lemon
  • 240ml. Ecomil coconut milk
  • 1 flax egg
  • 120g coconut oil, melted
  • 1 tbsp. baking powder
  • 1 tbsp. vanilla extract
  • 3 tbsp. poppy seeds


  1. Preheat oven to 180C (375F)
  2. Whisk together milk, oil, the flax egg, juice and zest from the lemon and vanilla.
  3. Add in flour (sifted works best, but it's optional), shredded coconut, baking powder and poppy seeds and stir to combine.
  4. Grease a medium loaf pan and pour batter inside.
  5. Bake for 40-45 minutes or until you insert a toothpick in the center of the cake and it looks done. Time depends on your oven and also on the size of the pan.
  6. Enjoy!

Let me know if you guys give this one a go! Enjoy!

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