lemon coconut pound cake

★★★★★ 3 Reviews
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By Pat Duran
from Las Vegas, NV

This recipe was given to me by my friend in Michigan, she said she got it from her friend who got it from a neighbor. I tasted this recipe and it is so tender and moist and has just the right bite of lemon and chewy coconut.I tripled the recipe and baked it in 3 8-inch cake pans and filled it with lemon curd. You can use other fillings using the layers too. But this is the basic recipe.

★★★★★ 3 Reviews
serves 1 loaf
prep time 10 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For lemon coconut pound cake

  • 1/2 c
    butter or margarine, softened
  • 1 c
    granulated sugar
  • 1 1/2 Tbsp
    lemon juice
  • 2 lg
    eggs
  • 1 1/2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1 dash
    salt
  • 1/2 c
    milk
  • 1/4 c
    coconut, flaked
  • 1 tsp
    grated lemon peel
  • 1/4 c
    powdered sugar
  • 2 Tbsp
    lemon juice
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How To Make lemon coconut pound cake

  • 1
    In a large mixing bowl cream butter, sugar and lemon juice. Add eggs, one at a time,beating well after each. Combine flour,baking powder and salt; add to creamed mixture alternately with milk. Stir in the coconut and lemon peel.
  • 2
    Pour into a greased 8x4-inch loaf pan that has been sprayed well. Bake in 350^ oven for 60-70 minutes- I always test with a toothpick. Cool 10 minutes; remove from pan to a wire rack.
  • 3
    Combine powdered sugar and lemon juice and brush over loaf. Note: Photo shows the way I make it triple the recipe, lemon curd filling,lemon icing and coconut. In 3 8-inch cake pans.- delicious!
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