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.
Course Dessert
Cuisine American
Keyword lemon pound cake
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8
Calories 405kcal
Author Erica
Ingredients
Coconut Lemon Pound Cake
1 ½cupsall-purpose flour
¼teaspoonbaking soda
¼teaspoonsalt
½cup(1 stick) unsalted butterroom temperature
1cupgranulated sugar
2large eggsroom temperature
½cupcoconut milk
1tablespoonlemon juicedivided
1tablespoonlemon zest
½cupunsweetened coconutshredded
Lemon Syrup
¼ cupboiling water
¼ cupgranulated sugar
2-3tablespoonslemon juice
White Chocolate Lemon Glaze
¼cupMelissa's White Chocolate Dessert Sauce
1tablespoonfresh lemon juice
2tablespoonslemon zestoptional
¼cupunsweetened coconut flakesoptional
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.