Lemon Coconut Pound Cake
Brighten up your baking repertoire with this tangy and tropical Lemon Coconut Pound Cake! Bursting with the zesty flavor of fresh lemons and the subtle sweetness of coconut, this easy-to-make dessert strikes the perfect balance between moist and fluffy. Creamy coconut milk and shredded sweetened coconut add a luscious texture, while a drizzle of glossy lemon glaze elevates every bite with an extra pop of citrusy goodness. Perfect for brunch, teatime, or an indulgent treat, this pound cake bakes to golden perfection in just under an hour. Whether you're a fan of citrus desserts or coconut creations, this crowd-pleasing recipe is sure to delight your taste buds. Bake, slice, and savor every moment!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 0.25 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.5 cup Coconut milk
- 0.5 cup Shredded sweetened coconut
- 1 cup Powdered sugar (optional for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Stir in the fresh lemon juice and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Start and end with the dry ingredients (add the dry in three portions and the coconut milk in two). Mix until just combined.
Fold in the shredded coconut gently with a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If desired, prepare the lemon glaze by whisking together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. Drizzle over the cooled cake.
Slice and serve the Lemon Coconut Pound Cake. Enjoy!
Nutrition Facts
Calories |
5748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.5 g | 312% | |
| Saturated Fat | 153.3 g | 767% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 860.3 g | 313% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 595.4 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 250 mg | 19% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1119 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
