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
GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE
Provided by Trisha Yearwood
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
- For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.
LEMON-COCONUT POUND CAKE
This tender cake is flecked with sweet coconut and lemon zest, with sweet-tart glaze that helps keep it fresh longer.
Provided by Nicole Rees
Categories Dessert
Yield Yields one 12-cup Bundt cake.
Number Of Ingredients 14
Steps:
- 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.
- 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.
Nutrition Facts : ServingSize 12 to 16, Calories 360 kcal, Fat 160 kcal, SaturatedFat 11 g, TransFat 18 g, Carbohydrate 49 g, Fiber 1 g, Protein 4 g, Cholesterol 105 mg, Sodium 140 mg, UnsaturatedFat 5.5 g
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
GLAZED LEMON POUND CAKE
This Glazed Lemon Pound Cake doesn't rise very much, so don't be surprised if it's shorter than you might expect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.
- Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
- Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
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
GLAZED COCONUT POUND CAKE
This is a moist and delicious pound cake that my family has been serving for special occasions for years. It's easy to make and even easier to eat! It can be topped with all kinds of goodies (whipped cream, strawberries, ice cream, etc.) to make it even better!
Provided by The Giggle Box
Categories Dessert
Time 1h45m
Yield 1 Cake
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Cream sugar and Crisco.
- Add eggs, 1 at a time, beating well after each.
- Add Flavoring.
- Sift dry ingredients together and add alternating with the milk--begin and end with the flour.
- Bake in greased and floured tube pan for 1 hour and 20 minutes. You might want to start checking on this after 1 hour - sometimes my cake is finished about then.
- When cake is almost finished, start making the glaze.
- To make the Glaze: Put all ingredients for the glaze in pot and cook over medium heat.
- Let mixture boil for 5 minutes. It will bubble so you will need to watch it carefully so it won't boil over onto your stove - trust me, you don't want that to happen.
- When removed from the oven, pour glaze over the cake while it is still in the pan and let sit at least 8 hours or overnight.
- To remove from the pan, place the cake in the oven at 250°F for 5 minutes or long enough to loosen to the sugar glaze surrounding the cake.
- The cake should slide out of the tube pan easily - if it does not, put it back into the oven for a few more minutes and then try again.
Nutrition Facts : Calories 7219.2, Fat 265.2, SaturatedFat 92.3, Cholesterol 947.4, Sodium 2796.4, Carbohydrate 1168.2, Fiber 7, Sugar 825.6, Protein 67.3
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.
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-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
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