Coconut lemon pound cake
User Reviews
5
Coconut lemon pound cake
Description
The Coconut Lemon Pound Cake is made by combining a blend of flour, sugar, desiccated coconut, baking powder, and salt, then creaming in softened butter and neutral oil. Eggs, coconut milk, lemon juice, and lemon zest provide moisture and flavor, creating a batter that bakes into a golden loaf with a tender crumb. Baking at 180°C ensures thorough cooking with a soft but structured texture.
After cooling, the cake is glazed with a mixture of icing sugar, lemon juice, and coconut milk, adding a sweet and tangy finish that complements the coconut and lemon notes inside. Optional garnishes like sliced strawberries and coconut flakes enhance appearance and add fresh, fruity textures.
This cake is suitable for serving as a sweet dessert or afternoon treat. The combination of citrus and coconut offers a balance of richness and refreshing zest, making it appealing for those who enjoy tropical flavors in baking.
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) butter softened
- 2 tbsp neutral cooking oil generic cooking oil
- 3 egg
- 125 ml (½ cup) coconut milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
For the glaze
- 1 cup icing sugar sifted
- 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 Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 291mg | 12% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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