Best 3 Lemon Coconut Pound Cake Recipes
Indulge in the tantalizing Lemon Coconut Pound Cake, a symphony of flavors that will awaken your senses. This delectable treat combines the zesty brightness of lemon with the tropical sweetness of coconut, resulting in a moist and flavorful cake that is sure to impress. Experience the perfect balance of tangy and sweet in every bite, as the zesty lemon glaze seeps into the tender crumb, creating a burst of citrusy goodness.
But that's not all! This article also features a collection of equally enticing recipes that will satisfy your sweet cravings. Dive into the rich and decadent Chocolate Espresso Pound Cake, where the deep chocolate flavor is perfectly complemented by a hint of espresso. Experience the delightful combination of apples and cinnamon in the Apple Cinnamon Pound Cake, a classic flavor combination that is always a crowd-pleaser.
For those who prefer a nutty twist, the Banana Walnut Pound Cake offers a moist and flavorful cake with the added crunch of walnuts and the sweetness of ripe bananas. And for a tropical paradise in every bite, try the Pineapple Coconut Pound Cake, where the vibrant pineapple flavor pairs harmoniously with the creamy coconut.
Each recipe is carefully crafted with detailed instructions and helpful tips to guide you through the baking process, ensuring success every time. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with delight.
LEMON COCONUT POUND CAKE (VEGAN)
This recipe originated with Lara Adler. She is Vegan and often makes food without eggs, or dairy. It has no cholesterol in it which is my kinda recipe.
Provided by Chef Joey Z.
Categories Vegan
Time 1h35m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325'F.
- Oil and flour a 9 x 5 inch loaf pan.
- Take a cup of the silken tofu and blend it until smooth.
- In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
- In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 60-70 minutes until a skewer comes out clean in the center.
- Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
- Bon Appetit!
LEMON COCONUT POUND CAKE
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...
Provided by Pat Duran
Categories Sweet Breads
Time 1h20m
Number Of Ingredients 12
Steps:
- 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!
COCONUT LEMON POUND CAKE
Steps:
- Cream shortening, add sugar and eggs and beat 4 minutes. Alternate sifted flour and milk. Fold in coconut. Bake in greased and floured Angel Food cake pan in 330 oven for l l/4 hours.
Tips:
- Use fresh lemons: Fresh lemons provide the best flavor and aroma to the cake. If you only have bottled lemon juice on hand, use 2 tablespoons plus 1 teaspoon to equal the 3 tablespoons of fresh lemon juice called for in the recipe.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter only until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is done baking. If the toothpick comes out with moist crumbs attached, the cake needs to bake for a few minutes longer.
- Let the cake cool completely before glazing: This will help the glaze to set properly and prevent it from running off the cake.
- Store the cake in an airtight container at room temperature for up to 3 days: The cake can also be stored in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Conclusion:
This lemon coconut pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of lemon and coconut. The glaze is the perfect finishing touch, adding a sweet and tangy flavor that complements the cake perfectly. Whether you are serving it for a special occasion or just enjoying it as a snack, this lemon coconut pound cake is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #desserts #fruit #oven #easy #cakes #nuts #dietary #low-sodium #low-in-something #coconut #equipment #3-steps-or-less #4-hours-or-less
You'll also love
