Login
Create Account
Lemon Coconut Poundcake
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Lemon poundcake with the added delicate flavor of coconut.
-
Main Ingredient
flour
-
Category: Cakes
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 75 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mcarr
-
Posted On: Apr 10, 2014
Number of Servings:
Ingredients:
- 1 1/2 cups - flour
- 1 teaspoons - baking powder
- 1/2 teaspoons - salt
- 1/2 cups - virgin coconut oil at room temperature
- 1/4 cups - butter softened
- 1 1/2 cups - sugar
- 3 - eggs
- 1 teaspoons - vanilla extract
- 2 1/2 teaspoons - lemon zest
- 1/2 cups - buttermilk
- 1 1/2 cups - powdered sugar
- 1 tablespoons - lemon juice up to 1-1/2 tbsp., as desired
- 1 1/2 tablespoons - milk
- 1/2 cups - coconut flakes either sweetened or unsweetened, toasted if desired
Directions:
Preheat oven to 325° F. Grease and flour an 8-x-4-inch loaf pan (or grease and line with parchment paper, allowing paper to hang over the sides).
In a small bowl, whisk together flour, baking powder and salt; set aside.
Using an electric mixer set at medium-high speed, blend coconut oil and butter thoroughly. Add sugar and beat until light and fluffy, about 5 minutes, scraping down sides of mixing bowl halfway through mixing.
Add eggs, 1 at at time, mixing well and scraping between additions. Beat for 5 minutes or until mixture is very light and increased in volume. Blend in vanilla and lemon zest.
Turn mixer to low speed and add flour mixture, one third at a time, alternating with the buttermilk (pour half of the buttermilk in after the first flour addition, the remainder after the second flour addition). Spoon mixture into prepared pan.
Bake for 70-75 minutes, or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack; let cool in pan for 15-20 minutes before turning out.
(Cake may be prepared to this point up to 4 days before serving, wrapped tightly and stored at room temperature. Texture improves a day or two after baking).
In a bowl, whisk powdered sugar with lemon juice and milk to make a smooth glaze. Spoon glaze over cake and sprinkle with coconut.
Comments