Lemon Coconut Pound Cake (Lighter and Airy)
Equipment
- 1 mixer
- 1 oven
- 3 Mixing bowls
- 1 bundt pan 8-inch diameter
- 1 Rubber Spatula
Ingredients
For the Lemon Coconut Pound Cake
- 1 ¼ cups unsalted butter at room temperature
- 3 cups white granulated sugar
- 5 large eggs at room temperature (separate yolks from whites)
- 2 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon table salt
- 1 cup canned coconut milk full-fat
- ¼ cup fresh lemon juice
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest optional
- ¼ cup unsweetened coconut flakes optional
For the Lemon Glaze
- 1 cup confectioners’ sugar
- 1-2 tablespoons fresh lemon juice or just enough to whisk the sugar and become a thick glaze
- Lemon zest Optional (to garnish the top of the cake)
Instructions
- PREPARE THE CAKE BATTER: Preheat the oven to 350°F (180° C). Grease and flour an 8-inch bundt pan. Make sure to remove excess flour.
- Combine butter and sugar in a stand mixer bowl, and beat on medium speed until light and fluffy. Beat in the egg yolks, one at a time, just until lightly pale.
- In a separate bowl, combine flour, cornstarch, baking powder, and salt and then sift the mixture twice.
- Slowly add the flour mixture to the butter mixture, beating just until combined. Do not overbeat!
- Beat in coconut milk, lemon juice, and lemon extract. Add the lemon zest and coconut flakes if desired.
- In a separate bowl, beat egg whites until stiff and then fold it in the cake batter.
- BAKE: Pour the cake batter into the prepared pan and bake for about 50-70 minutes or until a toothpick inserted comes out clean.
- LET IT COOL: Transfer the pan to a wire rack and let the cake cool for about 20 minutes, run a butter knife around the edges to loosen the cake, and then carefully unmold the cake onto a serving plate. Prepare the lemon glaze and pour it over the cake. Let it set and garnish the top with lemon zest. Enjoy!
- LEMON GLAZE: During those first 20 minutes while the cake is cooling, prepare the lemon glaze. In a bowl, whisk sugar and lemon juice together until obtaining a homogeneous, lump-free mixture. TIP: Start with 1 tablespoon of lemon juice and add the second tablespoon of the juice slowly - just enough to whisk the mixture and turn it into a thick glaze.
Recipe Notes
- The cake batter also makes 2 standard loaf pans. Baking time: 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- This lemon coconut pound cake can be served by itself or with your favorite ice cream.
Nutrition
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