Lemon Coconut Pound Cake

This  Lemon Coconut Pound Cake is light and springy and perfect for Easter breakfast or Easter dessert.  Lemon is fresh and always reminds me of spring, and toasted coconut has that tropical feel, so paired together, these two flavors taste amazing!  I really liked this pound cake recipe because it didn’t have as much butter and was light and airy.  It’s easy to make and the perfect little treat to share with family or friends at Easter or just to celebrate the spring.  Enjoy and have a wonderful Easter!!!

  • 1/2 cup butter, softened
  • 1 1/3 cups granulated sugar
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 tbsp lemon zest
  • 1 cup sweetened flaked coconut, toasted (see note)
  • 2 cups powdered sugar
  • 2 to 3 tbsp milk
  • 2 tsp fresh lemon juice
  1. Preheat oven to 325° and coat a 9 x 5″ loaf pan with cooking spray.
  2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add vanilla and eggs, 1 at a time, beating just until blended after each addition.
  3. Stir together flour, salt, baking soda, and lemon zest. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1/2 cup coconut. Pour batter into pan.
  4. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
  5. To make the glaze, whisk together powdered sugar, 2 tbsp milk, and fresh lemon juice, adding an additional 1 tbsp milk, 1 tsp at a time, for desired consistency.  Spoon glaze over cake and sprinkle with remaining 1/2 cup coconut.
Note:  To toast coconut, preheat oven to 350ºF.  Spread coconut coconut on a rimmed baking sheet and bake, stirring once or twice, until golden, about 5 -10 minutes.

*Adapted from Southern Living


Filed under Baked Goods, Desserts

12 responses to “Lemon Coconut Pound Cake

  1. emmajeanne16

    You are absolutely right this is perfect for Easter dessert but I don’t really want to wait till Sunday. This looks amazingly delicious. Butter, sugar, coconut, and lemon. Yum!

  2. You have hit some of my favorite flavors for baked goods.. lemon and coconut!! YUM! Have a wonderful weekend and Happy Easter! ~ Ramona

  3. Yum, I love pound cake…and this variation sounds wonderful! Have a great weekend and Happy Easter!

  4. Lemon, coconut and pound cake…yes, yes and yes! That photo with the glaze dripping down the sides is kiling me.

  5. Yum! Scrumptious cake! I love the coconut glaze on top.

  6. elsellin

    MMmmm….pounds cake sounds like a great dessert for Easter. And the coconut flavor sounds wonderful!

  7. perfect for Easter or just about anytime.

  8. Liz

    Oh, I’m drooling over this beautiful cake. I just adore coconut…and this would hit the spot!

  9. Your pound cake sounds so delicious! I love the flavors you have combined here, coconut and lemon sounds heavenly!

  10. The lemon and coconut sound perfect together. Love treats like this…would love a slice to go with my tea right now!

  11. That looks so good, wish I could reach and have a slice!!!

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