Coconut Pound Cake with Lemon Filling

Coconut Pound Cake With Lemon Filling

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Opal Jackson-Cakmak




★★★★★ 1 vote



How to Make Coconut Pound Cake with Lemon Filling


  1. 1 1/2 cups (3 sticks) unsalted butter,
    at room temperature
    3 cups granulated sugar
    6 eggs, at room temperature
    3 cups all-purpose flour
    1/4 teaspoon salt
    1/4 teaspoon baking soda
    1 cup sour cream
    4 ounces flaked coconut
    2 teaspoon vanilla extract
    Lemon Curd Filling (recipe follows)
    Orange Glaze (recipe follows)

    Preheat the oven to 300 degrees F. Generously grease a 10-inch tube
    pan (preferably with removable bottom) with vegetable shortening and
    dust with flour. Cream butter in large bowl of electric mixer. Slowly add sugar, beating until light and fluffy. Beat in eggs one at a time. Sift dry ingredients. Blend into butter mixture alternately with sour cream. Mix
    in coconut and vanilla. Spoon batter into prepared pan. Bake about
    1 1/2 hours. Cool cake in pan on rack 30 minutes. Invert cake onto
    rack and cool completely.
    Cut cake in half to make 2 layers, using serrated knife. Fill with 1 1/4
    cups Lemon Curd; spread 1/4 cup on top. Pour Orange Glaze over top,
    allowing some to drizzle down sides. (Can be prepared 1 day ahead.)
  2. Lemon Curd Filling

    6 large lemons
    2 cups sugar
    1 1/2 sticks (3/4 cup) unsalted butter
    6 eggs, room temperature, beaten

    Remove zest from lemons, using vegetable peeler. Chop zest finely in
    food processor. Squeeze the lemons and measure 1 cup juice. Heat juice
    with zest, sugar and butter in top of double boiler over simmering water
    until sugar dissolves and butter melts. Strain the eggs into the lemon
    mixture and cook until the custard leaves a path on the back of a spoon
    when finger is drawn across, stirring constantly, about 20 minutes. Do
    not boil. Pour into a jar or bowl. Place plastic wrap on surface to
    prevent skin from forming.
    Let cool. Cover and refrigerate overnight before using. (Can be
    refrigerated up to 1 month.)

    Orange Glaze

    1 cup fresh orange juice
    3/4 cup sugar
    2 tablespoons fresh lemon juice
    1 teaspoon almond extract

    Heat all ingredients in a heavy small saucepan over low heat until sugar dissolves. Increase heat and boil until reduced by 1/4, about 5 minutes.

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