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.

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