Lemon-Coconut Pound Cake Loaf

Name: Lemon-Coconut Pound Cake Loaf
Total time: 2 h 35 min
Yield: Makes 8 to 10 servings
Ingredients: ½ cup butter, softened; 1 ⅓ cups granulated sugar; 3 large eggs; 1 ½ cups all-purpose flour; ½ teaspoon salt; ⅛ teaspoon baking soda; ½ cup sour cream; 2 teaspoons lemon zest; 1 cup sweetened flaked coconut, divided; Lemon Glaze

9 Ratings
5 Reviews

Garnish this pound cake with flaked coconut or, for a dressier look, curly shavings of coconut. See the Test Kitchen note below for instructions on making fresh coconut shavings.

Recipe by Southern Living March 2011

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Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

total:

2 hrs 35 mins

Yield:

Makes 8 to 10 servings

Directions

Step 1
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.

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Step 2
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.
Step 3
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).
Step 4
Spoon Lemon Glaze over cake, and sprinkle with remaining 1/2 cup coconut.

Chef's Notes

Add a sweet tangle of fresh coconut shavings to any cake that could use an elegant, tropical note. Pierce 2 coconut eyes with an ice pick and hammer; drain liquid, and reserve for another use. Place coconut in a 9-inch cake pan. Bake at 350° for 25 minutes or until shell begins to crack; cool 10 minutes. Break open the outer shell with a hammer, and split coconut into several large pieces. Separate coconut meat from the shell using a sturdy, blunt-ended knife, and rinse in cold water. Cut thin strips from the meat using a vegetable peeler. Use immediately, or layer between damp paper towels in an airtight container, and chill up to 2 days.

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MyRecipes Member

02/24/2021

This was an awesome recipe!! I did swap out the sour cream for fat free plain Greek yogurt (bc I was out of sour cream) and added a tablespoon of olive oil too. I also baked it at 325 degrees for 60 minutes, not 70. I doubled the recipe and made 2 loaves. They are moist on the inside and have a crisp-like sugar coated outer layer that is so delicious! I will make this recipe again.

themrsorlcolts

07/25/2014

This cake was absolutely fabulous. I was skeptical because of the amount of butter and sugar. It got better by the day

Cnaquin

07/03/2014

This cake is delicious. I baked only one hour at 325. I think it was a bit dry, so next time I will bake 10 mins less and see if it comes out a little more moist. I also used the lemon glaze very lightly on the top of the cake, then adding coconut lightly as well. I do recommend this recipe with less baking time than suggested.

Soupsinger

05/05/2013

The texture of this cake is a bit lighter than some pound cakes, but still substantial. The excellent flavor makes it really satisfying. The lemon and coconut are subtle so that this cake can be paired with other fruits or toppings. This is a winner !

Bpayne1

03/07/2012

I baked this cake last night it is really good. I did not get a chance to put the glaze on it because my husband cut it while I was sleep. He said it is a keeper. Loved the lemon and coconut flavor combination!!

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Lemon-Coconut Pound Cake Loaf

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Reviews (5)

All Reviews for Lemon-Coconut Pound Cake Loaf

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Lemon-Coconut Pound Cake Loaf

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Reviews (5)

All Reviews for Lemon-Coconut Pound Cake Loaf