Description
You’re going to fall in love with this buttery, tangy lemon and coconut old-fashioned pound cake. It’s super easy to make and addictively delicious! Perfect for a spring celebration like Easter and Mother’s Day.
Ingredients
Units
Scale
FOR THE CAKE:
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter at room temperature
- 2 large eggs at room temperature
- 1/2 cup unsweetened coconut cream (not coconut milk or water!)
- 2 teaspoons pure vanilla extract
- Zest of one lemon
- 2 cups all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon salt
- 1 cup shredded sweetened coconut
FOR THE GLAZE:
- 2 cups confectioners’ sugar, sifted
- 3 tablespoons fresh lemon juice
- 2 tablespoons coconut cream, coconut milk, or whole milk
- 1/4 cup of shredded sweetened coconut
Instructions
FOR THE CAKE:
- PREP: Heat the oven to 325 degrees F. Grease a 9 x 5-inch loaf pan and line it with parchment paper. Make sure to leave an overhang of a few inches of parchment paper on each side so you can easily lift the baked cake from the pan.
- CREAM THE BUTTER AND SUGAR: Using a stand or electric mixer, cream together the butter and granulated sugar until it is light and fluffy.
- ADD THE EGGS: Mix in the eggs and beat until combined.
- MIX IN THE COCONUT CREAM, VANILLA, AND ZEST: Next, add the coconut cream (or milk if using), the vanilla extract, and the lemon zest.
- COMBINE THE DRY INGREDIENTS: In a separate bowl, mix together the flour, baking powder, and salt. Add to the wet ingredients and mix until just combined. Don’t overmix.
- FOLD IN THE COCONUT: Mix in the shredded coconut. I used sweetened coconut but you can use unsweetened if you prefer.
- BAKE: Spoon the batter into the prepared pan and bake until the cake is golden brown, cooked through, and starting to pulling away from the edges of the pan, about 55-65 minutes.
- COOL, GLAZE, AND SERVE: Remove the cake from the oven and let cool in the pan for 10 minutes before removing the cake by lifting it out of the pan with the parchment paper overhangs and moving it to a wire cooling rack to finish cooling. When the cake is cooled, spoon the glaze over the cake and then sprinkle it with the coconut. If you try to add the glaze before the cake is cooled, it will melt and either slide off the cake or be absorbed by it. Wait at least 30 minutes after glazing the cake before serving to allow it time to set.
FOR THE GLAZE:
- Mix together the confectioners’ sugar, lemon juice, and coconut cream or milk. You want a thick but pourable glaze. If you need it to be thicker, add more sugar. If you need it thinner, add more coconut milk or whole milk. You can also add a little water.
Notes
- COCONUT CREAM: If you’ve never baked with coconut cream before, here’s the deal. Coconut cream is a thicker, richer version of coconut milk (not to be confused with coconut water). You can buy canned unsweetened coconut cream at most grocery stores. Or you can also scoop it out of a can of coconut milk — it’s the semi-solid cream that’s separated from the watery milk.
- STORAGE: You can store any leftover cake (if you have any!) in an airtight container at room temperature for a few days. You can also freeze an unfrosted loaf for up to 3 months. Just wrap it tightly in plastic wrap and seal it in a plastic bag. When ready to eat, defrost the cake in the refrigerator overnight or unwrap it and allow it to sit at room temperature until it’s defrosted and ready to serve.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 444
- Sugar: 49 g
- Sodium: 109.5 mg
- Fat: 17 g
- Carbohydrates: 70.3 g
- Fiber: 1.3 g
- Protein: 4.6 g
- Cholesterol: 61.7 mg