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Home > American Recipes > Lighter, Airy Lemon Coconut Pound Cake

Lighter, Airy Lemon Coconut Pound Cake

May 7, 2018 by Denise Browning 7 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS


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A lemon coconut pound cake topped with lemon glaze that is light and airy to celebrate Mother’s Day or just because! Learn how to achieve a less dense pound cake. 

lemon coconut pound cake partially sliced

Happy Mother’s Day to all you moms out there! You make our lives sunny and bright. That is why we’ll be celebrating this important date with a beautiful and delicious Lighter, Airy Lemon Coconut Pound Cake this year.

Definitely, not the pound cake you may be used to. It’s something special… for the extraordinary women in our lives.

How to Make a Lighter, Airy Lemon Coconut Pound Cake

The classic pound cake traditionally incorporates a pound of each of four ingredients: flour, butter, eggs, and sugar, resulting in a dense cake — so popular in Southern United States.

Overhead view of lemon coconut pound cake with garnishes on the side and a cup of water at the background.

Ours, however, uses baking powder to induce leavening during baking, which results in a less dense cake.

Because it is flavored with lemon juice, an acidic ingredient, baking soda is added to neutralize that ingredient and help the batter to rise.

Cornstarch is used in combination with flour to soften the harsh proteins of the flour, resulting in a more tender cake.

The egg whites are separated from the yolks in our cake. By beating the whites separately and incorporating them at the end of preparing the batter, it makes the cake airy.

All these factors contribute toward a lighter, airy pound cake. You see?

The process is quite simple. First, beat room temperature butter and sugar until light and fluffy. Beat in the egg yolks until lightly pale.

Add sifted flour and cornstarch combined with baking powder and baking soda alternating with a mixture of lemon juice and coconut milk. Beat until just incorporated. Stir in shredded coconut if desired.

pound cake instructions -- beaten batter and beaten egg whites.

Last, fold in beaten egg whites and pour batter into a greased and floured bundt pan.

Bake in a 350 F preheated oven for about 40-50 minutes or until a toothpick comes out clean. Let pan cool on an oven rack for about 10 minutes. Unmold pound cake and pour a lemon glaze on top.

Lemon pound cake instructions -- stiff egg whites folded into the batter and batter into the baking pan

When cool, serve cake either by itself or with your favorite ice cream. I am telling you, it is a cake fit for a queen! 😉 Try also our strawberry pound cake!

How to store cake

Store cake covered at room temp for up to 3 days. Freeze for up to a month. For this, wrap in parchment paper and then plastic wrap. Thaw before slicing!

I was absolutely delighted! I hope your Mom, Grandma, or that motherly figure in your life enjoys this Coconut Pound Cake as much as I did…

By the way, these tropical lemon pudding cake,  key lime cake , and passion fruit cake would make Mom happy too! 

From one mom to another (with much love), I wish you a HAPPY MOTHER’S DAY!

Close up image of coconut pound cake

lemon coconut pound cake partially sliced
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5 from 1 vote

Lighter, Airy Lemon Coconut Pound Cake

A lighter, airy lemon coconut pound cake topped with lemon glaze to celebrate Mother's Day or just because! Learn how to achieve a less dense pound cake. 
Course:Dessert
Cuisine:American
Keywords:coconut pound cake, coconut pound cake recipe
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories491 kcal
Author Denise Browning

Equipment

  • mixer
  • oven

Ingredients

For the cake batter:

  • 1 cup unsalted butter (or 2 sticks), at room temperature
  • 2 cups sugar
  • 4 large eggs at room temperature (separate yolks from whites)
  • 2 1/4 cups all-purpose flour, sifted twice
  • 3/4 cup cornstarch, sifted twice
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup fresh lemon juice
  • 1/2 cup full-fat canned coconut milk
  • 1/2 cup unsweetened coconut flakes (optional)

For the lemon glaze:

  • 1 cup confectionary sugar
  • 1/4 cup fresh lemon juice

Instructions

  • Preheat oven to 350°F. Grease and flour a 8-inch bundt pan. Make sure to remove excess flour.
  • Combine butter and sugar in stand mixer bowl, and beat on high speed until light and fluffy. Beat in the egg yolks until lightly pale.
  • In a separate bowl, combine flour, cornstarch, baking powder, and baking soda and then sift twice.
  • Slowly add flour mixture to the butter mixture, beating just until combined. Beat in lemon juice and coconut milk. Add coconut flakes if desired.
  • In a separate bowl, beat egg whites until stiff and then fold in the cake batter.
  • Pour cake batter into prepared pan and bake for about 40-50 minutes or until toothpick inserted comes out clean.
  • Cool in pan on a wire rack for about 10 minutes and then unmold cake onto a serving plate.
  • During those first 10 minutes while cake is cooking, prepare the lemon glaze. In a bowl, whisk sugar and lemon juice until obtaining a homogeneous, no lump mixture.
  • Once cake is unmolded, pour lemon glaze over the cake and if desired, garnish with lemon zest. Enjoy!

Recipe Notes

This lemon coconut pound cake can be served by itself or with your favorite ice cream. STORAGE:  store cake covered at room temperature for up to 3 days. Frreze for up to 1 month. For this, wrap in parchment paper and the plastic wrap. Thaw before slicing!

Nutrition

Calories: 491kcal | Carbohydrates: 71g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 51mg | Potassium: 178mg | Fiber: 2g | Sugar: 44g | Vitamin A: 552IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

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Filed Under: American Recipes, Desserts, Easy And Delish Tagged With: Coconut, Lemon, pound cake

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Reader Interactions

Comments

  1. Deb|EastofEdenCooking

    May 8, 2018 at 12:01 pm

    I’ve never met a pound cake I didn’t like! This lighter version sounds fabulous. And perfect with just in-season strawberries. Happy Mother’s Day Denise!

    Reply
  2. John / Kitchen Riffs

    May 9, 2018 at 8:54 am

    Lemon? I’m in! Love the stuff. And it works so well in a pound cake. This looks terrific — thanks.

    Reply
  3. mae.

    May 11, 2018 at 1:03 am

    Lemon is a great addition to pound cake. I like the dense texture of the traditional version — which is discussed in the recent book “Baking Powder Wars” where the whole development of baking powder is shown to have caused a revolution in the kitchen a couple centuries ago.

    best… mae

    Reply
  4. Enriqueta Lemoine

    May 15, 2018 at 9:03 am

    What a beautiful dessert! I can’t wait to bake it myself! Best!

    Reply
  5. Ale

    May 16, 2018 at 10:00 am

    That dessert is beautiful and looks delicious! Love it!

    Reply
  6. Karen (Back Road Journal)

    May 18, 2018 at 1:19 pm

    There is something about pound cake and summer that seem to go together so well. Thank you for such a lovely recipe.

    Reply
  7. Silvia Martinez

    May 30, 2018 at 9:50 am

    5 stars
    I love pound cakes and coconut, a great combo!

    Reply

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I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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