COCONUT LEMON POUND CAKE
Light and fluffy coconut lemon pound cake with a simple coconut glaze, topped with strawberries is a delicious, easy tea time treat.
Provided by Alida Ryder
Categories Cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 180°C/350°F.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the dry ingredients together.
- Add the room temperature butter and oil then beat until the mixture is well combined and starts clumping together. You want the butter to be dispersed with no lumps remaining in the flour.
- Whisk the eggs, coconut milk, lemon juice and zest together.
- Pour the wet ingredients into the batter while mixing on a low speed. Beat until just combined.
- Pour the batter into a greased and lined loaf pan (the one I used was 9"x 5" or 22cm x 12cm).
- Place in the oven and bake for 45-60 minutes or golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool for 20 minutes in the pan before turning out and cooling completely.
- Whisk the lemon juice, coconut milk and icing sugar together then drizzle over the cake.
- Decorate with strawberries and coconut flakes (optional) and serve.
Nutrition Facts : Calories 400 kcal, Carbohydrate 41 g, Protein 5 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 92 mg, Sodium 291 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
POUND CAKE WITH LEMON COCONUT GLAZE
Healthier take on pound cake; indulge with no regrets!
Provided by cookieworshipper
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
- Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
- Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
- Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
- Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
- Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 63.4 g, Cholesterol 56 mg, Fat 14.6 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 45.7 mg, Sugar 38.3 g
LEMON COCONUT POUND CAKE
Make and share this lemon coconut pound cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h35m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 325 grease and flour a 10" tube pan in a large bowl beat sugar, butter and shortening until fluffy add eggs one at a time, beating after each addition add lemon juice and extracts add flour and eggnog, beating well stir in coconut pour into prepared pan and bake for 1 hr 15 minsuntil done cool for 10 minutes turn out to a wire rack, cool completely for glaze, mix together the ingredients and drizzle over cake.
Nutrition Facts : Calories 674.6, Fat 30.4, SaturatedFat 15.4, Cholesterol 159.3, Sodium 173.2, Carbohydrate 95, Fiber 1.1, Sugar 69.4, Protein 7.6
LEMON CAKE WITH COCONUT ICING
A version of this golden, tart-sweet confection was served at the 76th birthday of the legendary Southern chef, Edna Lewis. It is a true labor of love, so be sure to set aside a full afternoon to make it; this is not the sort of cake you want to rush.
Provided by The New York Times
Categories cakes, dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees. Grease three 9-inch cake pans with butter and dust with flour.
- Bake the cake: In a medium bowl, sift together the flour, salt and baking powder and set aside. In a small bowl, combine the milk and vanilla and set aside.
- Using a stand mixer fitted with the paddle attachment, cream the butter. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl, and beat in the eggs, one at a time, mixing well after each addition. Add a third of the flour mixture, then half the milk mixture in alternating additions, mixing in between just enough to incorporate, beginning and ending with the flour mixture. Scrape the bottom and sides of the bowl as necessary.
- Divide the batter among the prepared pans and smooth the tops. Bake for 15 to 20 minutes. The cakes should be barely done in the middle. Cool 5 minutes in the pans, then unmold onto wire racks to cool.
- To make the lemon curd: In a medium saucepan combine the sugar, flour and cornstarch. In a bowl whisk together the lemon zest, lemon juice and 1 cup of water. Beat in the eggs. Slowly whisk the lemon mixture into the sugar mixture. Cook over medium heat, slowly whisking until the mixture thickens. Remove from the heat and stir in the butter. Set aside to cool, then refrigerate until ready to use. (This can be made several days ahead.)
- Make the icing: In a small saucepan, combine the sugar with 1/2 cup cold water and bring to a boil over high heat without stirring. Boil for 2 to 3 minutes. Dip a spoon into the syrup and let it drip off. When a 2- to 3-inch thread hangs off, remove from heat. Meanwhile, change the mixer attachment to the whisk attachment and beat the egg whites on medium speed until they hold their shape, about 2 minutes. With the mixer running, slowly add in the syrup in a steady stream. Increase the speed and beat the mixture until firm, about 2 to 3 minutes. Add the vanilla and whisk briefly to combine. Set aside.
- To assemble: Place 1 cake layer on a serving platter. Spread half the lemon curd on top, but do not let it spill down the sides. Repeat with the second layer, then top with the third cake. Spread the icing on the top and sides, then cover it with the coconut, pressing it in on the sides with the palms of your hands.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 7 grams, Carbohydrate 103 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 20 grams, Sodium 345 milligrams, Sugar 70 grams, TransFat 1 gram
LEMON SNACKING CAKE WITH COCONUT GLAZE
With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting. Like many snacking cakes, it's easily whisked together without a mixer, and quick to bake. Perfect as an afternoon pick-me-up, it goes as well with a glass of milk as it does with mugs of coffee, tea or hot cocoa.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.
- Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup/60 milliliters juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.
- Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.
- When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners' sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 10 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 207 milligrams, Sugar 30 grams, TransFat 0 grams
LEMON FILLED COCONUT CAKE
Enjoy this wonderful coconut cake made using Betty Crocker® Gluten Free cake mix - a delicious dessert with citrusy twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour).
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat powdered sugar and 1/4 cup butter with electric mixer on low speed. Stir in coconut extract and 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
- Split cake horizontally to make 2 layers. On cut side of bottom layer, spread lemon curd; top with 1/2 cup of the coconut. Cover with top layer. Frost top and side of cake with frosting. Sprinkle coconut over top of cake. Refrigerate loosely covered.
Nutrition Facts : Calories 500, Carbohydrate 72 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 50 g, TransFat 1/2 g
LEMON-FILLED COCONUT CAKE
One of my coworkers brought this cake to a luncheon almost 40 years ago. It was so delicious that I asked for the recipe. I have baked it ever since, and it's always a hit! -Jackie Bergenheier, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts :
SOUTHERN LIVING'S LEMON COCONUT CAKE
Make and share this Southern Living's Lemon Coconut Cake recipe from Food.com.
Provided by Vicki in CT
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 19
Steps:
- Beat 1 cup butter at medium speed with electric mixer until fluffy; gradually add 2 cups sugar. Add 4 egg yolks one at a time, blending well after each.
- Combine flour and baking powder. Add this alternatively to mixture with milk, beginning and ending with flour mixture. Add vanilla.
- Beat egg whites at high speed until peaks form. Gently fold in egg whites into batter mixture. Spoon into three greased and floured pans.
- Bake at 350 degrees for 18-20 minutes until done. Cool on wire racks for ten minutes. Remove cakes from pans and cool on wire racks.
- Spread lemon filling between layers. Spread cream cheese frosting over all and cover top and sides with coconut. Garnish with lemon slices.
- For lemon filling: Combine 1 cup sugar, cornstarch and boiling water in medium pan. Cook while stirring until dissolved. Temper eggs. Then add eggs to cooked mixture. Whisk in lemon juice and rind. Cook whisking constantly until mixture is thickened. Remove from heat. Stir in butter. Cool completely. (Do not stir once cooled as fillings made with cornstarch will breakdown and liquefy if stirred; just spoon on).
- For cream cheese frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar. Stir in vanilla.
Nutrition Facts : Calories 888.7, Fat 41.3, SaturatedFat 26.4, Cholesterol 230.2, Sodium 402.2, Carbohydrate 124.1, Fiber 1.6, Sugar 94.2, Protein 9.1
COCONUT POUND CAKE WITH LIME GLAZE
This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.
Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT-LEMON CAKE
Lemon gelatin adds a sweet burst of lemon to this already moist cake. Topped with flaked coconut, it's picture perfect and delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and flour or spray three 8-inch or two 9-inch round cake pans.
- In large bowl, beat cake mix, gelatin, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 24 to 31 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
- Fill layers and frost side and top of cake with frosting. Sprinkle coconut over top and side. Store loosely covered.
Nutrition Facts : Calories 410, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 44 g, TransFat 2 1/2 g
LEMON CAKE WITH TOASTED COCONUT
This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.
Provided by Karen Brady Pastore
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
- Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g
More about "coconut pound cake with lemon filling recipes"
LEMON-COCONUT POUND CAKE LOAF RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Total Time 2 hrs 35 minsServings 8-10
- Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, salt, and baking soda. 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 lemon zest and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.
- 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).
COCONUT LEMON POUND CAKE - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
Estimated Reading Time 2 mins
COCONUT BUNDT CAKE WITH LEMON FILLING - DESSERTS REQUIRED
From dessertsrequired.com
LEMON COCONUT CAKE RECIPE (WITH LEMON CURD FILLING) | KITCHN
From thekitchn.com
COCONUT - LEMON POUND CAKE - RECIPE | COOKS.COM
From cooks.com
COCONUT-FILLED LEMON CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
LIGHTER, AIRY LEMON COCONUT POUND CAKE - EASY AND DELISH
From easyanddelish.com
COCONUT LEMON CAKE - SWIRLS OF FLAVOR
From swirlsofflavor.com
ULTIMATE COCONUT POUND CAKE RECIPE! - DELIGHTFUL E MADE
From delightfulemade.com
COCONUT AND LEMON POKE CAKE - TASTE AND TELL
From tasteandtellblog.com
LEMON COCONUT CAKE WITH LEMON CURD FILLING - MY CAKE …
From mycakeschool.com
LEMON POUND CAKE WITH COCONUT BUTTER GLAZE - HEALTHY HOLISTIC …
From healthy-holistic-living.com
LEMON-COCONUT POUND CAKE - RECIPE - FINECOOKING
From finecooking.com
COCONUT AND LEMON CAKE : OPTIMAL RESOLUTION LIST - RECIPESCHOICE
From recipeschoice.com
RECIPE: COCONUT CAKE WITH LEMON | DUNCAN HINES CANADA®
From duncanhines.ca
LEMON CAKE WITH COCONUT FROSTING - OH SWEET BASIL
From ohsweetbasil.com
LEMON COCONUT POUND CAKE ⋆ BISCUITS TO BROWNIES
From biscuitstobrownies.com
LEMON COCONUT CAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
EASY HOMEMADE COCONUT LEMON CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HEAVENLY COCONUT POUND CAKE FROM SOUTHERN LIVING
From simplydeliziousbaking.com
LEMON COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON POUND CAKE WITH COCONUT BUTTER GLAZE - CARRINGTON FARMS
From carringtonfarms.com
LEMON COCONUT CAKE - GREEDY EATS - EASY DESSERT RECIPES
From greedyeats.com
HOMEMADE TRIPLE COCONUT CAKE WITH LEMON CURD FILLING RECIPE
From threemanycooks.com
LEMON COCONUT CAKE - THE RECIPE CRITIC
From therecipecritic.com
THE BEST FROM SCRATCH LEMON COCONUT CAKE RECIPE
From shugarysweets.com
COCONUT CAKE LEMON FILLING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
COCONUT POUND CAKE WITH MEYER LEMON GLAZE - BOB'S RED MILL BLOG
From bobsredmill.com
COCONUT POUND CAKE | MOIST, FLUFFY + COCONUT GLAZE
From divascancook.com
MOIST & TENDER COCONUT CAKE WITH LEMON CURD FILLING
From glitterandbonbons.com
MARBLE POUND CAKE | MY CAKE SCHOOL
From mycakeschool.com
BEST COCONUT LEMON POUND CAKE - AUTHOR PAT BRANNING
From patbranning.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
LEMON-COCONUT POUND CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
COCONUT LEMON LAYER CAKE - I WASH YOU DRY
From iwashyoudry.com
COCONUT POUND CAKE | MY CAKE SCHOOL
From mycakeschool.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love