My Recipe Box

Lemon-Coconut Pound Cake


Serves 12 to 16

Yields one 12-cup Bundt cake.

  • by from Fine Cooking
    Issue 83

This tender cake is flecked with sweet coconut and lemon zest, with sweet-tart glaze that helps keep it fresh longer.

For the Cake:
  • 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
  • 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1-3/4 cups granulated sugar
  • 2 large egg yolks, at room temperature
  • 3 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/4 cup fresh lemon juice
  • 1 cup loosely packed sweetened flaked coconut
  • 1 Tbs. finely grated lemon zest
  • 1-1/2 tsp. pure vanilla extract
For the Glaze:
  • 1-1/4 cups confectioners' sugar
  • 6 Tbs. fresh lemon juice
Bake the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and lemon juice and mix until combined, and then add the remaining flour mixture and mix just until combined.

Scrape the bowl one last time, add the flaked coconut, lemon zest, and vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes. Cool in the pan for 10 to 15 minutes.

Glaze the Cake:

While the cake bakes, stir together the confectioner's sugar and lemon juice until smooth. After the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cake—every visible inch of it—with the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake.

Make Ahead Tips

The cake will keep at room temperature for 5 to 7 days.

nutrition information (per serving):
Size : based on 16 servings, Calories (kcal): 360, Fat (kcal): 18, Fat Calories (g): 160, Saturated Fat (g): 11, Protein (g): 4, Monounsaturated Fat (g): 4.5, Carbohydrates (mg): 49, Polyunsaturated Fat (mg): 1, Sodium (g): 140, Cholesterol (g): 105, Fiber (g): 1,

Photo: Scott Phillips

Fabulous! I used unsweetened coconut and reduced the sugar in the recipe to 1-1/2 cups and it came out perfectly. A big hit amongst all those who ate it.

Well, it's done. A cake incorporating two of my favourite ingredients. Immediately, I will tell you that I reduced the sugar to 1 1/4 cups and I used unsweetened coconut. In addition, this was my first foray into using virgin coconut oil in a baked product and the result was outstanding. As my partner and I tend to shy away from very sweet desserts (thus the reason for reducing sugar and using unsweetened coconut), I was reluctant about glazing the cake. Ultimately, I did, and I used all of the glaze. Absolutely stellar!

Cooked it 45 minutes and the cake was so moist and flavourful.

This cake was so much trouble for a bundt cake! I followed the recipe exactly. Too many steps, I had to bake it 20 extra minutes - waited for it to cool 15 min - then it completely fell apart! I have too many wonderful cake recipes to ever make this again.

Tender, moist and chock full of tart lemony flavor and smooth, creamy coconut. I substituted coconut milk for whole milk.

An excellent pound cake. I substituted coconut milk for milk. Delicious!

Easy and so delicious. Make sure the pan is well greased. A big hit at the Super Bowl party.

Cookbooks, DVDs & More