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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

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
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