Coconut Lemon Pound Cake
Light and fluffy coconut lemon pound cake with a simple coconut glaze, topped with strawberries is a delicious, easy tea time treat.
Table of Contents
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Flour.
- Sugar.
- Unsweetened desiccated coconut.
- Baking powder.
- Salt.
- Butter.
- Oil. Canola oil/melted coconut oil.
- Eggs.
- Coconut milk.
- Lemon juice.
- Lemon zest.
- Icing sugar/powdered sugar.
How to make lemon pound cake
- Reverse creaming method: This cake is made using the reverse creaming method. With this method, the dry ingredients are beaten together with the butter and oil before any wet ingredients are added. This results in a much lighter cake with a tender crumb because the gluten in the flour only starts developing once liquid is added, meaning the batter won’t be overworked.
- Make the batter: In the bowl of a stand mixer fitted with a paddle attachment, mix the dry ingredients together. Add the room temperature butter and oil then beat until the mixture is well combined and starts clumping together. You want the butter to be dispersed with no lumps remaining in the flour. Whisk the eggs, coconut milk, lemon juice and zest together. Pour the wet ingredients into the batter while mixing on a low speed. Beat until just combined.
- Bake: Pour the batter into a greased and lined loaf pan (the one I used was 9″x 5″ or 22cm x 12cm). Place in the oven and bake for 45-60 minutes or golden brown and a skewer inserted comes out clean. Remove from the oven and allow to cool for 20 minutes in the pan before turning out and cooling completely.
- Make the glaze: Whisk the lemon juice, coconut milk and icing sugar together then drizzle over the cake. Decorate with strawberries and coconut flakes (optional) and serve.
Easy cake recipes
Coconut lemon pound cake
Light and fluffy coconut lemon pound cake with a simple coconut glaze, topped with strawberries is a delicious, easy tea time treat.
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Calories: 400kcal
Servings: 10
Ingredients
- 200 g (1 cup) sugar
- 250 g (2 cups) flour
- 50 g (½ cup) desiccated coconut
- 1½ tsp baking powder
- ½ tsp salt
- 200 g (1 cup) softened butter
- 2 tbsp oil
- 3 eggs
- 125 ml (½ cup) coconut milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
For the glaze
- 1 cup sifted icing sugar
- 2-3 tbsp coconut milk
- 1 tbsp lemon juice
- strawberries (optional)
- coconut flakes (optional)
Instructions
- Preheat the oven to 180°C/350°F.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the dry ingredients together.
- Add the room temperature butter and oil then beat until the mixture is well combined and starts clumping together. You want the butter to be dispersed with no lumps remaining in the flour.
- Whisk the eggs, coconut milk, lemon juice and zest together.
- Pour the wet ingredients into the batter while mixing on a low speed. Beat until just combined.
- Pour the batter into a greased and lined loaf pan (the one I used was 9"x 5" or 22cm x 12cm).
- Place in the oven and bake for 45-60 minutes or golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool for 20 minutes in the pan before turning out and cooling completely.
- Whisk the lemon juice, coconut milk and icing sugar together then drizzle over the cake.
- Decorate with strawberries and coconut flakes (optional) and serve.
Nutrition
Calories: 400kcal | Carbohydrates: 41g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 291mg | Potassium: 142mg | Fiber: 2g | Sugar: 21g | Vitamin A: 572IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
