Lemon Coconut Pound Cake Recipe: Light and fluffy coconut lemon pound cake with a simple coconut glaze, topped with strawberries is a delicious, easy tea time treat.
Lemon Coconut Pound Cake Recipe
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
- Set oven temperature to 180°C/350°F.
- Combine the dry ingredients in the bowl of a stand mixer that has a paddle attachment.
- When the butter and oil are well incorporated and beginning to clump together, add them to the mixture and whip. There should be no lumps of butter left in the flour after the butter has been distributed.
- Whisk together the eggs, zest, lemon juice, and coconut milk.
- Using a low speed mixer, pour the wet ingredients into the batter. Beat just till incorporated.
- Transfer the mixture into a loaf pan that has been lined and oiled (my pan measured 9″ by 5″, or 22 cm by 12 cm).
- Bake for 45–60 minutes, or until the top is golden brown and a spear inserted comes out clean.
- Take out of the oven and let cool in the pan for twenty minutes, then flip and let cool fully.
- Combine the coconut milk, lemon juice, and powdered sugar, then pour the mixture onto the cake.
- Garnish with optional coconut flakes and strawberries, then proceed to serve.
How to make lemon pound cake
- Procedure of reverse creaming: The reverse creaming procedure is used to make this cake. Using this procedure, before adding any wet components, the dry ingredients are beaten together with the butter and oil. Because the gluten in the flour doesn’t develop until liquid is added, the batter won’t be overworked, resulting in a more lighter cake with a sensitive texture.
- Prepare the batter: Combine the dry ingredients in the bowl of a stand mixer that has a paddle attachment. When the butter and oil are well incorporated and beginning to clump together, add them to the mixture and whip. There should be no lumps of butter left in the flour after the butter has been distributed. Whisk together the eggs, zest, lemon juice, and coconut milk. Using a low speed mixer, pour the wet ingredients into the batter. Beat just till incorporated.
- Bake: Transfer the batter into a loaf pan (mine measured 9 x 5 inches, or 22 x 12 cm) that has been lined and buttered. Bake for 45–60 minutes, or until the top is golden brown and a spear inserted comes out clean. Take out of the oven and let cool in the pan for twenty minutes, then flip and let cool fully.
- Prepare the glaze:Combine the coconut milk, lemon juice, and powdered sugar, then pour the mixture onto the cake. Garnish with optional coconut flakes and strawberries, then proceed to 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