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Lemon Coconut Pound Cake (Lighter and Airy)
A lighter, airy lemon coconut pound cake topped with lemon glaze to celebrate Mother's Day or as a coffee time treat. Also, learn how to achieve a less dense pound cake.
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
Servings: 12 slices
Calories: 5907 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Lemon Coconut Pound Cake
- 1 ¼ cups unsalted butter at room temperature
- 3 cups white granulated sugar
- 5 large eggs at room temperature (separate yolks from whites)
- 2 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon table salt
- 1 cup canned coconut milk full-fat
- ¼ cup fresh lemon juice
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest optional
- ¼ cup unsweetened coconut flakes optional
For the Lemon Glaze
- 1 cup confectioners’ sugar
- 1-2 tablespoons fresh lemon juice or just enough to whisk the sugar and become a thick glaze
- lemon zest Optional (to garnish the top of the cake)
Instructions
- PREPARE THE CAKE BATTER: Preheat the oven to 350°F (180° C). Grease and flour an 8-inch bundt pan. Make sure to remove excess flour.
- Combine butter and sugar in a stand mixer bowl, and beat on medium speed until light and fluffy. Beat in the egg yolks, one at a time, just until lightly pale.
- In a separate bowl, combine flour, cornstarch, baking powder, and salt and then sift the mixture twice.
- Slowly add the flour mixture to the butter mixture, beating just until combined. Do not overbeat!
- Beat in coconut milk, lemon juice, and lemon extract. Add the lemon zest and coconut flakes if desired.
- In a separate bowl, beat egg whites until stiff and then fold it in the cake batter.
- BAKE: Pour the cake batter into the prepared pan and bake for about 50-70 minutes or until a toothpick inserted comes out clean.
- LET IT COOL: Transfer the pan to a wire rack and let the cake cool for about 20 minutes, run a butter knife around the edges to loosen the cake, and then carefully unmold the cake onto a serving plate. Prepare the lemon glaze and pour it over the cake. Let it set and garnish the top with lemon zest. Enjoy!
- LEMON GLAZE: During those first 20 minutes while the cake is cooling, prepare the lemon glaze. In a bowl, whisk sugar and lemon juice together until obtaining a homogeneous, lump-free mixture. TIP: Start with 1 tablespoon of lemon juice and add the second tablespoon of the juice slowly - just enough to whisk the mixture and turn it into a thick glaze.
Cup of Yum
Notes
- STORAGE:
- Store cake covered at room temperature for up to 3 days. Freeze for up to 1 month. For this, wrap in parchment paper and plastic wrap. Thaw before slicing!
- Store
- The cake batter also makes 2 standard loaf pans. Baking time: 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- This lemon coconut pound cake can be served by itself or with your favorite ice cream.
Nutrition Information
Calories
590.7kcal
(30%)
Carbohydrates
86.8g
(29%)
Protein
5.4g
(11%)
Fat
26.1g
(40%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1.2g
Monounsaturated Fat
5.9g
Trans Fat
0.8g
Cholesterol
119mg
(40%)
Sodium
33.9mg
(1%)
Potassium
150.6mg
(4%)
Fiber
1.2g
(5%)
Sugar
60.7g
(121%)
Vitamin A
690.4IU
(14%)
Vitamin C
3.2mg
(4%)
Calcium
38.5mg
(4%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 5907
% Daily Value*
| Calories | 590.7kcal | 30% |
| Carbohydrates | 86.8g | 29% |
| Protein | 5.4g | 11% |
| Fat | 26.1g | 40% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 5.9g | 30% |
| Trans Fat | 0.8g | 40% |
| Cholesterol | 119mg | 40% |
| Sodium | 33.9mg | 1% |
| Potassium | 150.6mg | 3% |
| Fiber | 1.2g | 5% |
| Sugar | 60.7g | 121% |
| Vitamin A | 690.4IU | 14% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 38.5mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.