Heavenly Lemon Coconut Pound Cake Recipe | Moist & Delicious
Are you looking for a delectable dessert that captures the flavors of summer? Look no further than this lemon coconut pound cake recipe. With its blend of zesty lemon and sweet coconut flavors, this cake is perfect for indulging in after dinner or serving at a party.
As a chef specializing in British cuisine, I can attest to the power of a good pound cake. The dense yet fluffy texture of this cake combined with the bright citrus and tropical notes make this recipe a standout choice. Whether you are an experienced baker or just starting out, this recipe is simple enough to whip up in no time.
Gather your ingredients and prepare to indulge in the ultimate summer treat.
Why You’ll Love This Recipe
If you are a fan of sweet, tangy and tropical flavors, you will absolutely love this lemon coconut pound cake recipe. With every bite, you’ll experience the rich buttery flavor of a classic pound cake infused with the bright and refreshing taste of lemons, and the sweet nutty flavor of flaked coconut.
This recipe is perfect for those lazy Sunday mornings or when you want something extra special for tea time. The cake is extremely moist and dense, with just the right amount of sponginess and crumbly texture, making it the perfect complement to a hot cup of tea.
What makes this recipe even more special is its versatility. You can easily customize it to your liking by substituting some ingredients or adding your favorite toppings. If you prefer a sweeter taste, add more confectioners’ sugar. Prefer a nuttier flavor? Add more flaked coconut!
Another great thing about this recipe is that it’s easy to make! You don’t need any fancy equipment or expertise in baking to whip up a batch of this delicious cake. All you need are simple ingredients that you probably have in your pantry and fridge: butter, sugar, flour, eggs, lemon juice, and milk.
Lastly, this recipe is perfect for sharing. A freshly baked lemon coconut pound cake always makes an excellent hostess gift or a sweet surprise for your loved ones. No matter how you decide to enjoy it, this cake is sure to become one of your go-to recipes.
Ingredient List
Before diving into the recipe’s step-by-step guide, it’s important to have a detailed idea of all the ingredients necessary for making this delicious lemon coconut pound cake. Here is the list of ingredients that you will need:
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened at room temperature (2 sticks)
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup milk
- 1/4 cup + 1 tbsp lemon juice (about 3 lemons)
- 1 tsp vanilla extract
- 3/4 cup sweetened flaked coconut
For the Glaze:
- 3/4 cup confectioners’ sugar
- 2 tbsp lemon juice (about half a lemon)
- 1 tbsp milk
- A pinch of salt
- Extra sweetened flaked coconut for topping on glaze (optional)
You can easily find these ingredients at your local grocery store, so let’s get started!
The Recipe How-To
Preparing the Pan
Before diving into the recipe, you need to ensure you have the right pan. The size of the pan is crucial in creating this lemon coconut pound cake recipe. You can use any 9×5-inch loaf pan or a 10-cup bundt pan, whichever you have at home. Then, grease your pan generously with non-stick cooking spray and set aside.
Dry Ingredients First
In a bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of coconut extract, 1 teaspoon of baking powder, and ½ teaspoon of salt. Sift it to get rid of any lumps for a smooth texture. Pour in 1 cup of flaked coconut and give it a quick stir.
Wet Ingredients Next
In a separate bowl, mix together 1 cup of unsalted butter that has been brought to room temperature and 1 cup of granulated sugar until light and fluffy. Gradually add in four eggs, one at a time while continuously whisking. Then add in the juice from one big lemon along with its zest, half a cup of whole milk and one teaspoon of vanilla extract.
Mix ’em Together
Gently fold in the dry ingredients into the wet ingredients mixture until it is well combined. But don’t overmix as it could result in tough cake texture.
It’s Baking Time!
Preheat your oven to 325°F (160°C). Pour the batter into the greased loaf or bundt pan and smooth out the top with a spatula. Bake for about an hour or until an inserted toothpick comes out clean.
Once cooked, let it cool inside the pan for about five minutes before taking it out onto a wire rack to cool down completely.
Lemon Glaze
This is entirely optional: Mix together 1 cup of confectioners’ sugar and 1/4 cup of fresh lemon juice in a bowl to make a glaze. Once the cake has cooled down, drizzle the glaze over the top. Finally, sprinkle some more flaked coconut & lemon zest on the top for garnish.
Voilà !
Now you’ve mastered how to make a lemon coconut pound cake that’s moist, tender, and perfectly flavored with a light lemony taste and aromatic coconut flavor. Enjoy this cake at any time by pairing it with beverages like tea, coffee, or even a glass of cold milk.
Substitutions and Variations
Looking to change things up with your lemon coconut pound cake? No problem! Here are some substitutions and variations you can explore.
For the Flaked Coconut: If you don’t have flaked coconut available, try using shredded coconut instead. They can be easily exchanged without affecting the overall taste of the cake. Alternatively, you could also use toasted coconut flakes for a more nutty flavor.
For the Flour: For those who prefer a gluten-free version, an easy substitution is to use coconut flour instead of all-purpose flour. Keep in mind that using coconut flour will result in a denser cake compared to using all-purpose flour. Another option is to use a low carb, sugar-free cake mix along with the recipe’s ingredients for a quicker option.
For the Butter: Instead of butter or butter flavor shortening, try substituting with vegan butter or vegetable oil for a dairy-free alternative. However, keep in mind that this substitution may affect the texture of the cake.
For the Lemon Flavor: You can add more lemon juice if you want the cake to be even zestier. Additionally, adding in some grated lemon zest can really bring out the lemon’s aroma and enhance its flavor.
For the Shape: Instead of a loaf pan or bundt cake pan, why not try baking mini bundt cakes or making a sponge cake? This could create small individual servings for events where people are grabbing food while walking around.
For an Extra Garnish: To kick it up another notch, drizzle some white chocolate glaze on top and sprinkle on some shredded coconut flakes. This would be sure to impress your dinner guests and make them come back for seconds!
Don’t be afraid to experiment with different substitutions and variations. The options are endless when it comes to this versatile recipe!
Serving and Pairing
Your lemon coconut pound cake is so scrumptious, it doesn’t need much in terms of serving to wow your guests. To enhance the experience, you can serve slices of this cake alongside a scoop of vanilla ice cream or whipped cream. This can provide an excellent balance to the tangy and sweet flavors of the cake.
If you’re serving the cake as a dessert for a dinner party, try pairing it with a glass of sweet white wine. The sweet notes in the wine will complement the citrusy and nutty flavors of the cake perfectly.
For a morning treat, a nice cup of coffee, latte, or tea makes for an excellent pairing with slices of this delightful cake. The caffeine buzz from your hot beverage will be an excellent pick-me-up to kickstart your day or help you tackle that work project.
The lemon coconut pound cake is versatile enough to have on its own that one might sometimes forget that adding toppings can add something special to it. If you want to elevate the flavor profile even further, sprinkle some shredded coconut flakes over each slice before serving. Alternatively, drizzle with some homemade lemon glaze made from powdered sugar and fresh lemon juice.
No matter how you plan to serve it, this classic British-style lemon coconut pound cake will surely make a lasting impression on your guests – or linger temptingly on your kitchen countertop calling out for more servings!
Make-Ahead, Storing and Reheating
This lemon coconut pound cake can be made ahead of time and stored for future use. Once it cools down completely, wrap the cake in plastic wrap or store it in an airtight container at room temperature for up to three days. Although, who can resist the temptation to indulge right away
If you want to keep this cake longer, consider freezing it. Simply wrap the cake securely with plastic wrap and aluminum foil before placing it in the freezer. This cake can be kept frozen for up to three months.
When it’s time to reheat and serve the pound cake, remove it from the freezer and let it thaw overnight in the refrigerator. The next day, take the cake out of the fridge and let it come back to room temperature for a few hours before serving.
You can also slice the pound cake into smaller portions and warm them individually by using a microwave oven or a toaster oven. Then drizzle with some fresh lemon juice or top with favorite whipped cream and enjoy your delicious homemade dessert!
Tips for Perfect Results
Lemon coconut pound cake is a classic British treat that will impress everyone. The texture should be moist with a delicate crumb and the intensity of lemon should be balanced with a hint of coconut. The following tips will ensure that your cake turns out perfect every time.
Firstly, always ensure that your ingredients are at room temperature. This allows the ingredients to mix together smoothly and evenly. Cold butter, for example, can make the final cake have uneven pockets of fat distribution leading to dry spots in the cake.
Secondly, use high-quality ingredients; it is paramount to choose quality ingredients when making baked goods. Use fresh lemons and flaked coconut for optimal flavors in this recipe. To check if your baking powder is fresh, mix 1 teaspoon of baking powder with a 1/2 cup of hot water; if bubbling occurs instantly, you have fresh baking powder.
Thirdly, careful attention should be paid to mixing the batter. Beat the butter and sugar together for at least 3 minutes until light and fluffy before adding the eggs, one at a time. After each egg addition, beat for an additional minute before adding lemon juice, coconut flakes, or flour mixture. Gradually add flour mixture alternating with milk and mix gently until everything is just incorporated.
Fourthly, don’t overbeat the batter as this will activate more gluten than required causing it to toughen up or even cracking while baking. Once you see even streaks of dry flour in batter do not overdo it.
Fifthly, when measuring flour use a measuring scale or spoon into measuring cups without packing down, then level off with a straight-edged knife. Do not scoop directly from the bag or container as this will add too much flour which leads to dense or heavy cakes.
Lastly, using parchment paper or non-stick spray helps immensley while preventing sticking on the baking container resulting in ace-looking cakes!
With these guidelines, every bite of your lemon coconut pound cake will be exceptional.
Bottom Line
In conclusion, the lemon coconut pound cake recipe is a must-try for any dessert lover. This cake is perfect to enjoy over a cup of tea or coffee, and it’s packed with rich and delicious flavors. From its fluffy texture to its tangy lemon and sweet coconut flavors, this cake will surely be a crowd pleaser!
So go ahead and give this recipe a try! Don’t be afraid to make some substitutions or variations to suit your taste preferences or dietary restrictions. With these helpful tips and recommendations, you can make your lemon coconut pound cake taste even better than store-bought cakes.
Finally, I hope you enjoyed reading through this article as much as I enjoyed writing it. Always remember that baking is all about having fun, being creative, and most importantly, enjoying the fruits of your labor. Happy baking!
lemon coconut pound cake Recipe
Ingredients
- 1 cup butter, softened
- 1/2 cup butter flavor shortening
- 3 cups sugar
- 6 eggs
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 cups flour
- 1 cup eggnog
- 1 cup flaked coconut
for glaze
- 1 1/2 cups confectioners' sugar
- 2 tablespoons milk
- 1 teaspoon lemon juice
Instructions
- preheat oven to 325 grease and flour a 10" tube pan in a large bowl beat sugar, butter and shortening until fluffy add eggs one at a time, beating after each addition add lemon juice and extracts add flour and eggnog, beating well stir in coconut pour into prepared pan and bake for 1 hr 15 minsuntil done cool for 10 minutes turn out to a wire rack, cool completely for glaze, mix together the ingredients and drizzle over cake.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.