Lemon Coconut Poundcake Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Lemon poundcake with the added delicate flavor of coconut.

    Main Ingredient:

    flour

    Category:  Cakes

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 1 hour(s) 15 min

    Source

    Dallas Morning News

    Posted By:

    mcarr

    Posted On:

    April 10, 2014

    Print Recipe

    Speak Your Mind

    *