Best Lemon Coconut Pound Cake Recipes

POUND CAKE WITH LEMON COCONUT GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
• Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
• Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
• Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
• Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
• Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

LEMON COCONUT POUND CAKE (VEGAN)

Steps:

• Preheat oven to 325'F.
• Oil and flour a 9 x 5 inch loaf pan.
• Take a cup of the silken tofu and blend it until smooth.
• In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
• In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
• Pour the batter into your prepared loaf pan and smooth the top.
• Bake for 60-70 minutes until a skewer comes out clean in the center.
• Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
• Bon Appetit!

LEMON COCONUT POUND CAKE

Steps:

• preheat oven to 325 grease and flour a 10" tube pan in a large bowl beat sugar, butter and shortening until fluffy add eggs one at a time, beating after each addition add lemon juice and extracts add flour and eggnog, beating well stir in coconut pour into prepared pan and bake for 1 hr 15 minsuntil done cool for 10 minutes turn out to a wire rack, cool completely for glaze, mix together the ingredients and drizzle over cake.

LEMON COCONUT POUND CAKE

Steps:

• 1. In a large mixing bowl cream butter, sugar and lemon juice. Add eggs, one at a time,beating well after each. Combine flour,baking powder and salt; add to creamed mixture alternately with milk. Stir in the coconut and lemon peel.
• 2. Pour into a greased 8x4-inch loaf pan that has been sprayed well. Bake in 350^ oven for 60-70 minutes- I always test with a toothpick. Cool 10 minutes; remove from pan to a wire rack.
• 3. Combine powdered sugar and lemon juice and brush over loaf. Note: Photo shows the way I make it triple the recipe, lemon curd filling,lemon icing and coconut. In 3 8-inch cake pans.- delicious!

LEMON COCONUT POUND CAKE

Steps:

• 1. Preheat oven to 325f. Spray either bundt pan or 3 8-in loaf pans.
• 2. In mixing bowl cream soften butter and sugar. Add flour alternately with eggs. Add salt & baking soda. Pour in milk. Add in lemon juice. Fold in coconut.
• 3. Bundt pan: bake 1hr 15 and loaf pans 1 hr. Check loaf pans after 45 min.

COCONUT POUND CAKE WITH LEMON FILLING

Steps:

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature 3 cups granulated sugar 6 eggs, at room temperature 3 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda 1 cup sour cream 4 ounces flaked coconut 2 teaspoon vanilla extract Lemon Curd Filling (recipe follows) Orange Glaze (recipe follows) Preheat the oven to 300 degrees F. Generously grease a 10-inch tube pan (preferably with removable bottom) with vegetable shortening and dust with flour. Cream butter in large bowl of electric mixer. Slowly add sugar, beating until light and fluffy. Beat in eggs one at a time. Sift dry ingredients. Blend into butter mixture alternately with sour cream. Mix in coconut and vanilla. Spoon batter into prepared pan. Bake about 1 1/2 hours. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely. Cut cake in half to make 2 layers, using serrated knife. Fill with 1 1/4 cups Lemon Curd; spread 1/4 cup on top. Pour Orange Glaze over top, allowing some to drizzle down sides. (Can be prepared 1 day ahead.)
• Lemon Curd Filling 6 large lemons 2 cups sugar 1 1/2 sticks (3/4 cup) unsalted butter 6 eggs, room temperature, beaten Remove zest from lemons, using vegetable peeler. Chop zest finely in food processor. Squeeze the lemons and measure 1 cup juice. Heat juice with zest, sugar and butter in top of double boiler over simmering water until sugar dissolves and butter melts. Strain the eggs into the lemon mixture and cook until the custard leaves a path on the back of a spoon when finger is drawn across, stirring constantly, about 20 minutes. Do not boil. Pour into a jar or bowl. Place plastic wrap on surface to prevent skin from forming. Let cool. Cover and refrigerate overnight before using. (Can be refrigerated up to 1 month.) Orange Glaze 1 cup fresh orange juice 3/4 cup sugar 2 tablespoons fresh lemon juice 1 teaspoon almond extract Heat all ingredients in a heavy small saucepan over low heat until sugar dissolves. Increase heat and boil until reduced by 1/4, about 5 minutes.

COCONUT LEMON POUND CAKE

Steps:

• Cream shortening, add sugar and eggs and beat 4 minutes. Alternate sifted flour and milk. Fold in coconut. Bake in greased and floured Angel Food cake pan in 330 oven for l l/4 hours.