Lemon-Coconut Pound Cake

Recipe: Lemon-Coconut Pound Cake Loaf

Pound cakes are a Southern staple. This Lemon-Coconut Pound Cake Loaf is the quintessential dessert – it combines the bright, fruity flavors of tangy lemon and nutty coconut into a soft, moist loaf. This dessert is a twist on the classic sour cream pound cake recipe, which has been so popular with our readers that we actually featured it on our June 2006 cover with a handful of fresh Southern peaches. Adding in a few other layers of flavor jazzes up your everyday pound cake loaf, and you won't regret a thick slice of this loaf, topped in a vibrant and tangy Lemon Glaze. If the fresh citrus flavor isn't enough to persuade you, this Lemon-Coconut Pound Cake also has the looks. It's an elegant centerpiece for a party or brunch gathering, with the sweet icing and gorgeous lemon zest twists. You can also garnish this delicious pound cake with flaked coconut or, for a dressier look, curly shavings of coconut. Join Test Kitchen Professional Ivy Odom as she walks through this crowd-pleasing pound cake.

You can add a sweet tangle of fresh coconut shavings to any cake that could use an elegant, tropical note – but they're especially beautiful atop this pound cake. Want to know the trick behind coconut curls? Pierce 2 coconut eyes with an ice pick and hammer, and then drain the liquid from the coconut. Place coconut in a 9-inch cake pan, and then bake at 350° for 25 minutes or until shell begins to crack. Cool the coconut for about 10 minutes. Break open the outer shell with a hammer, and split the coconut into several large pieces. Separate coconut meat from the shell using a sturdy, blunt-ended knife, and rinse in cold water. Cut thin strips from the meat using a vegetable peeler. Use immediately, or layer between damp paper towels in an airtight container, and chill up to 2 days.


[MUSIC] The culture in the south, especially when it comes to our food is different than any where else in the U.S. This lemon coconut pound cake loaf is the quint essential southern dessert. It combines lemon and coconut, two things that are really popular throughout the Caribbean. [MUSIC] This dessert takes so many flavors that are so widely known somewhere that's not really southern but then we take them to make it our own. It is a twist on the classic southern sour cream pound cake that has a really fun summery flavor with coconut, and lemon, and we just brighten it up and make it the perfect summer dessert. [MUSIC] Our original sour cream pound cake was first published in Southern Living in 2006. We loved it so much. It was originally submitted by a Southern Living reader and we loved it so much that we published it on our 2006 June cover. This pound cake is kind of a riff off of that original sour cream pound cake that we've added coconut and lemon zest to to make it really, really bright and Summery and just to kinda fall back on those roots of the many cultures that really make it part of the south. [MUSIC] We take things from the Caribbean like Coconut and lemonseze and really turn it into a really great awesome summer desert. [MUSIC]
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