Citrus lovers rejoice – this tender Coconut Lemon Pound Cake is right up your alley! Made with fresh Meyer lemon juice and zest, coconut milk, and shredded coconut, this super moist, smaller-sized bundt cake is perfect for a Sunday brunch or after-dinner dessert.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
What the what, Spring has arrived.
Can you even believe it? Having experienced frigid winter temps myself a couple of weeks ago, I’m absolutely convinced that we all need to throw our calendars out, fire that groundhog, and bury our heads under the covers for a few more weeks.
I say that, of course, as I enjoy the nice 70ish degree breeze that’s blowing through my windows at the moment. But just because we’ve been enjoying the change of season in Florida for a while already doesn’t mean I’m ready for it!
Who am I kidding. As much as I love winter, bring on those Spring flavahs!
JUST TAKE ME TO THE COCONUT LEMON POUND CAKE ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy lemon pound cake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
There’s something about a from-scratch pound cake that takes me back.
Nana was always baking something, and pound cake was one of her specialties. She always had a carton of whipped cream or ice cream on hand to serve it with – sometimes a batch of macerated strawberries (my favorite!)
This Coconut Lemon Pound Cake was developed using her pound cake base, which is much fluffier than your standard 1:1:1:1 cake.
(Note: a classic pound cake is made with equal parts flour, fat, sugar, and egg, hence the 1:1:1:1.)
That being said, I guess that only loosely makes this a pound cake…but I’m still rolling with it. It’s moist, tender, and jam-packed full of lemon & coconut flavors.
And it’s way better than the mass-produced one they’ve got at Starbucks. Just sayin’.
Plussssss it’s the perfect dessert to usher in Spring with!
Speaking of Spring – welcome to #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures!
What better way to celebrate the coming of spring than with food and a fun giveaway? 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring! Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails!
Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® for your generosity.
We have an incredible giveaway going on this week – just scroll down below the recipe to see just what you could win!
This Coconut Lemon Pound Cake was made possible in part by Melissa’s Produce, a company I truly freaking love. I cook and bake with produce very often, and when I can’t find a particular fruit or veggie (since my tiny town has no Whole Foods or Earthfare), Melissa’s always comes through for me!
How Do You Make Coconut Lemon Pound Cake Moist?
This pound cake will already be yummy, but the key to making it super moist is in the lemon juice drizzle! As soon as the cake come out of the oven, it is drizzled or brushed with a lemon simple syrup that can be made as sweet or tart as you want.
I use a 1:2 ratio of lemon juice to simple syrup for a nice sweet-tart taste. Add more or less lemon juice to your tastes.
How To Make Lemon Pound Cake From Scratch
First, preheat your oven to 325 degrees F and prep a 6-cup bundt pan by coating it with nonstick cooking spray.
Next, combine flour, salt, and baking soda together in a bowl. Place granulated sugar and butter in another bowl and cream it for about 4 minutes with an electric mixer until it’s light and fluffy. Add the eggs one at a time, beating each one well before adding the next.
Then, mix in the flour mixture and coconut milk in separate additions, beginning and ending with the flour mixture. Beat until it’s just combined, then fold lemon juice, lemon zest, and shredded coconut into the batter.
Next, pour the batter into the bundt pan. Bake for 40-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Upon removing the cake from the oven, poke several holes in it with a wood skewer. Drizzle the lemon syrup over the holes and allow the cake to cool for 30 minutes before removing it to a rack to cool completely.
Finally, when the cake has cooled, whisk the Melissa’s White Chocolate Dessert Sauce and lemon juice together in a small bowl. Drizzle it over the cooled cake, then garnish with lemon zest and coconut flakes.
LOOKING FOR MORE LEMON RECIPES?
HELPFUL KITCHEN TOOLS FOR MAKING LEMON POUND CAKE:
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Coconut Lemon Pound Cake
Ingredients
Coconut Lemon Pound Cake
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup coconut milk
- 1 tablespoon lemon juice divided
- 1 tablespoon lemon zest
- 1/2 cup unsweetened coconut shredded
Lemon Syrup
- 1/4 cup boiling water
- 1/4 cup granulated sugar
- 2-3 tablespoons lemon juice
White Chocolate Lemon Glaze
- 1/4 cup Melissa's White Chocolate Dessert Sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons lemon zest optional
- 1/4 cup unsweetened coconut flakes optional
Instructions
Coconut Lemon Pound Cake
- Preheat oven to 325 degrees F. Spray a 6-cup bundt pan with nonstick cooking spray; set aside.
- In a small bowl, sift flour, salt, and baking soda together; set aside.
- Beat sugar and butter together in a bowl with an electric mixer until light and fluffy, about 4 minutes. Add eggs one at a time, thoroughly beating each egg before adding the next.
- Add 1/3 of the flour mixture to the butter mixture and mix well. Pour in 1/2 the coconut milk and beat until combined. Repeat with the remaining flour mixture and coconut milk, ending with flour. Fold lemon juice, lemon zest, and shredded coconut into batter until evenly combined. Pour into prepared bundt pan.
- Bake 40-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Lemon Syrup
- In a small saucepan, bring water and sugar to a boil, stirring frequently, until sugar is dissolved. Remove the pan from the heat and whisk in the lemon juice. Allow to cool slightly.
- Upon removing the cake from the oven, poke several holes in it with a wood skewer. Brush or drizzle lemon syrup into the holes. Cool the cake for 30 minutes before removing to a rack to cool.
White Chocolate Lemon Glaze
- In a small bowl, whisk together white chocolate dessert glaze and lemon juice. Drizzle over the cooled cake. Garnish with lemon zest and coconut flakes, if desired.
Nutrition
Monday #SpringSweetsWeek Recipes
- A PEEP into the Upcoming #SpringSweetsWeek Festivities by Culinary Adventures with Camilla
- Blueberry Shortbread by Cindy’s Recipes and Writings
- Carrot Cake Balls by Strawberry Blondie Kitchen
- Carrot Cake Cupcakes by A Day in the Life on the Farm
- Carrot Cake Nest Cookies by Hezzi-D’s Books and Cooks
- Carrot Cake Swirl Cheesecake by Cheese Curd In Paradise
- Coconut Lemon Pound Cake by The Crumby Kitchen
- Cream Cheese Sugar Cookies by Kelly Lynn’s Sweets and Treats
- Easy Marshmallow Popcorn Balls by House of Nash Eats
- Easy Peanut Butter Cornflake Bars by Creative Southern Home
- Healthier Orange Julius Copycat by Simply Inspired Meals
- Individual Italian Easter Breads by Cookaholic Wife
- Lemon Blueberry Croissant Bread Pudding by The Freshman Cook
- Lemon Blueberry Scones by A Joyfully Mad Kitchen
- Lemon Cream Pie by Home Sweet Homestead
- Lemon Ricotta Stuffed Crepes with Cherry Syrup by Cooking With Carlee
- Mini Key Lime Cheesecakes by Karen’s Kitchen Stories
- Mini Strawberry Mousse Tarts by A Savory Feast
- Orange Pineapple Nice Cream Pops by Crumb Top Baking
- PB&J PEEPSomars by A Kitchen Hoor’s Adventures
- Peach Blueberry Upside Down Cake by The Tip Garden
- Peeps Shortbread Checkerboard by Jolene’s Recipe Journal
- Roasted Strawberry Mousse Tart by The Gingered Whisk
- Soft Frosted Lemon Cookies by Kate’s Recipe Box
- Spring Fruit and Rice Krispies Treat Kabobs by Blogghetti
- Strawberry Raspberry Smoothie by Books n’ Cooks
- Sweet Breakfast Crepes by The Speckled Palate
- Toasted Pound Cake by Our Good Life
- Vanilla Bean Dutch Baby with Strawberry Hibiscus Syrup by The Baking Fairy
- White Chocolate Strawberry and Champagne Scones with Champagne Glaze by Family Around the Table
- White Cupcakes with Blueberry Frosting by Sweet Beginnings
- Xangos by Palatable Pastime
Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!
Prize #1: Swiss Diamond Cookware is giving one winner an XD Nonstick 6 Piece Newlywed Kitchen Kit! Swiss Diamond’s 6-Piece XD Newlywed Set is the ultimate nonstick cookware collection, with a pot or pan for nearly every recipe you can think of! Nothing conducts heat more efficiently than diamonds, and combined with the extra-thick cast aluminum body, these pans have amazingly even heat distribution. With this superior heat retention, they sear ingredients as well as stainless steel, but without the messy cleanup. The XD nonstick coating releases so well, you can cook anything without a drop of oil or butter. This set includes a 9.5″ fry pan, an 8″ fry pan, a 2.2 quart saucepan with lid, and 5.5 quart soup pot with lid.
Swiss Diamond® International dates back to 1974, when HORT Coating Center SA was founded in Sierre, Switzerland, as a scientific research company exploring new materials and surface coatings. Fast forward a few years to 2001, when a revolutionary nonstick coating suitable for use on cookware was developed, which led to the creation of Swiss Diamond® International SA. Visit https://www.swissdiamond.com/ for delicious recipes and the best nonstick cookware around.
Prize #2: Dixie Crystals is giving one winner the Wilton Ultimate Cake Decorating Tools Set! What better way to decorate your cakes made with Dixie Crystals sugar then to use this decorating set? A blue and white rectangular organizer caddy has 4 see-through drawers and 2 top compartments for holding tips, plus slots on the side to hold spatulas. Included in the caddy are 263 pieces including piping tips, a practice board, decorating bags, straight and angled spatulas, flower nails and an icing comb. There’s also a lot of handy fondant tools including a roller, cut-out sets, impression mats, modeling tools, shaping foam and a fondant smoother. It’s a cake decorators dream!
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos.
Prize #3: Melissa’s Produce is giving one winner an Organic Family Produce Box. This box contains 100% organic fruits and vegetables including kale, cucumbers, apples, pears, lemons, oranges, carrots, onions, celery, garlic, and so much more! It’s easy to get in your five servings of fruits and vegetables with this fun produce box.
Joe and Sharon Hernandez founded Melissa’s Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The original office had just three telephones and four chairs. In a few short years the company would grew to occupy a newly renovated and expanded 280,000 square foot office and warehouse complex. The Melissa’s brand is named after Joe and Sharon’s daughter, who takes an active role in the company. The company’s Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa’s full line of organic produce. Visit https://www.melissas.com to find the best fruits, vegetables, gifts, and to get tasty recipes!
Prize #4: Nancy’s Yogurt is giving one winner a fabulous Nancy’s Yogurt tote bag full of fun items! One winner will receive a tote bag stuffed with coupons for free Nancy’s Yogurt products, a super cute T-shirt, recipe cards, and Post-Its. It’s everything you need to learn more about Nancy’s Yogurt.
Chuck and Sue Kesey opened Springfield Creamery in Oregon in 1960 right after they got married. For the first decade they focused on bottling glass jugs of milk for home delivery and school lunches. Nancy Van Brasch Hamren joined the Creamery in 1969 and shared her recipe for making yogurt. Nancy’s became the first yogurt sold in the United States to contain live probiotics. In 1999 Nancy’s Yogurt began distributing to all 50 states. Today there are nearly 60 employees and Springfield Creamery makes over 100 cultured dairy and soy products. To learn more about Nancy’s Yogurt, the products they sell, and how they make their products visit https://nancysyogurt.com/.
Prize #5: PEEPS is giving one winner a gift card to PEEPS® & Co.! The winner can choose from a variety of delicious PEEPS® & Co candy items as well as apparel. They even have fun gifts like throw blankets, slippers, plush bunnies, and socks. The choice is yours!
Just Born, the company that makes PEEPS® & Co., was founded in 1923 in New York and moved to Bethlehem, Pennsylvania in 1932. Just Born got its name when founder, Sam Born, proudly displayed in his store window an evolving line of daily-made candy, declaring them “just born”. Today we enjoy the wonderful combination of sweet colored sugar and fluffy marshmallows that create the unforgettable taste experience of PEEPS® Brand Marshmallow Candies. Visit https://www.marshmallowpeeps.com/ to buy PEEPS® & Co. candy, gifts, and apparel.
Prize #6: Barlean’s is giving one winner a bottle of Seriously Delicious Omega-3, Extra Strength Ideal CBD Hemp Oil, and a bag of Super Seeds. Seriously Delicious Omega-3 is a tasty way to add Omega-3’s to your diet without a fishy after taste. The Extra Strength Ideal CBD Hemp Oil is made from US grown hemp, contains no artificial ingredients, has a natural mint flavor, and is gluten free, vegan, and is known to . Super Seeds are a delicious way to add antioxidants and Omega-3’s to your morning oatmeal, smoothies, and yogurt.
Prize #7: Adams Extract is giving one winner four of their amazing extracts and a set of their food colors. The extracts include Pure Almond Extract, Pure Vanilla Extract, and Pure Lemon Extract. The winner will also receive Adams Best Twice as Strong Vanilla which is awesome to bake with.
John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, TX. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla. His wife tested it by whipping up a cake and announced, “John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born! Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more. To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com/default.aspx.
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Prize #8: Sprinkle Pop is giving one winner six fabulous sprinkle mixes from their Easter collection! The sprinkle mixes include Hangin’ with my Peeps, Bewitched, Signature, Green Tea, Cottontail Confetti, and Egg Hunt. These fun sprinkles are a great addition to any spring or Easter baked goods.
Liz Butts founded Sprinkle Pop in Texas. Liz found that not only can she pinpoint exactly what sprinkle color combinations work best together, she can create a custom blend with the perfect textures. She grew the business from a one-woman show operating out of the small “sprinkle room” in her house on nights and weekends then soon expanded to a dedicated warehouse space with a devoted team of sprinkle fairies in under a year. She makes delicious sprinkle mixes that are custom, vibrant and luxurious. Over 50% of all the sprinkles are dyed in house so they are one of a kind! Visit https://sprinklepop.shop/ to shop their sprinkles, learn how they give back to the community, and for fun recipes!
PIN THIS COCONUT LEMON POUND CAKE FOR LATER!
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Cindy says
Meyers Lemon and coconut sound so good together! Your pound cake looks so moist, I’m in!
Suzanne Carlin says
What type of coconut milk are you using???