Lemon Coconut Pull-Apart Bread Recipe for Brunch

This lemon coconut bread is sponsored by ALDI!

This lemon coconut pull-apart bread is an absolute dream—soft, fluffy layers studded with coconut and bright lemon. It works as breakfast, brunch or dessert and can be prepped the night before and baked in the morning.

There’s something so satisfying about pull-apart bread: tearing off those tender, layered pieces feels even more indulgent than grabbing a gooey cinnamon roll. I typically associate pull-apart loaves with the holidays, but this spring version—with lemon and coconut—feels perfectly seasonal and comforting at the same time.

This lemon coconut loaf is mellow and bright: coconut folded into the dough and the filling, plus lemon zest for a fresh citrus pop. The result is a soft, slightly sticky dough that bakes into tender layers you can pull apart and share. It pairs beautifully with yogurt, fruit parfaits or a simple cup of coffee.

Perfect spring comfort food

I’m happy to partner with ALDI to share this recipe—ALDI carries great seasonal produce and baking essentials like flour, sugar, shredded coconut and fresh lemons, which are essential here. For the dough and filling I used Baker’s Corner All-Purpose Flour, Baker’s Corner Sugar and Baker’s Corner Shredded Coconut, along with bright, fresh lemons for zest and juice.

Also worth noting: ALDI carries bottled mimosas in orange and pineapple flavors if you want an easy citrus cocktail to go with brunch. The pineapple one is my favorite.

About the bread

This is a classic enriched dough that requires two rises: one in the bowl and a second rise in the pan after cutting and stacking the pieces. The house fills with the lovely scent of lemon and butter while it bakes—think a cross between a cinnamon roll and a soft loaf bread.

I grew up loving coconut desserts in spring thanks to family favorites like my grandmother’s coconut cake, and this bread evokes those same nostalgic flavors. Shredded coconut goes into both the dough and the filling, while lemon zest is folded into each component for a bright finish.

Once baked, the loaf releases from the pan and reveals soft layers you can pull apart. Serve warm or slightly cooled—it’s wonderful alongside fruit, yogurt or as a sweet “breakfast dessert” after a savory meal.

There’s a time and a place for bright lemon treats—this is definitely one of them.

Lemon Coconut Pull Apart Bread

Lemon Coconut Pull Apart Bread

Yield: 6 to 8 people

Prep Time: 2 hrs 25 mins

Cook Time: 35 mins

Total Time: 3 hrs

This lemon coconut bread is a pull apart dream! It’s perfect for brunch or dessert with the perfect amount of fluffiness.

Ingredients

• 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

Filling

• 6 tbsp unsalted butter, melted
• 1/2 cup Baker’s Corner Sugar
• 1/4 cup Baker’s Corner Shredded Coconut
• 3 tbsp freshly grated lemon zest

Instructions

• In the bowl of an 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 2 to 3 minutes, then stir in the water, vanilla and lemon extracts.
• With the dough hook attached, 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 2 to 3 minutes until the dough comes together. It should still be sticky. Place the dough in a well-oiled bowl, cover with a towel and let rise in a warm place for 1 hour.
• After an hour, punch the dough down and turn it onto a floured surface. Roll into a large rectangle, roughly 12×20 inches if possible.
• For the filling: brush the dough with melted butter, then sprinkle the sugar, coconut and lemon zest evenly across the surface. Use a pizza cutter to slice the dough into 5 lengthwise strips. Stack the strips, then cut the stack into 6 sets of squares.
• Brush a 9×5 loaf pan liberally with melted butter. Place the cut dough pieces into the loaf pan, cut side down, pressing them together. Cover with plastic wrap and let rise in a warm place for 45 minutes.
• Preheat the oven to 350°F. Bake the bread 35 to 40 minutes, until the top is golden and set. Remove, let cool 10 minutes, then carefully turn the bread out of the pan onto a flat surface. Allow it to cool slightly before serving.

Notes

Adapted from an orange cinnamon pull-apart bread recipe.

Course: Breakfast, Dessert

Cuisine: American

Author: How Sweet Eats

Look at that ooey gooey lemon glaze—unforgettable.