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Lemon-Coconut Pound Cake

Scott Phillips

Yield: Yields one 12-cup Bundt cake.

Servings: 12 to 16

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

Nutritional Information

  • Nutritional Sample Size based on 16 servings
  • Calories (kcal) : 360
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 105
  • Sodium (mg): 140
  • Carbohydrates (g): 49
  • Fiber (g): 1
  • Protein (g): 4


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.


Rate or Review

Reviews (9 reviews)

  • chefwannabe | 01/09/2020

    I just made this cake to finish an Asian themed dinner. It was delicious! One of my friends brought a mango compote which was an excellent accompaniment. The only change I made was using 1/2 buttermilk and 1/2 cream in place of the whole milk. I can understand previous reviewers complaining that it doesn't have a typical pound cake texture. The texture is dense, a little crumbly and flaky...but it tastes very homemade. In no way does it resemble a store bought cake. Yum!

  • user-7275665 | 05/26/2019

    I made this cake today and am not satisfied with the results. The texture is not what I would expect a pound cake to be like. The texture is what I call fluffy Since the cake had milk and lemon juice as ingredients. I thought it should have some baking soda also, maybe a 1/2 tsp. My ten cup bunt cake pan was large enough. I would not make this again.

  • user-3357387 | 02/23/2017

    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.

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