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This is a simple and delicious lemon coconut pound cake from Southern Living Magazine.
With the combo of zesty lemon and coconut this cake screams spring and summer. So, it is the perfect way to kick off spring and celebrate Easter.
Simple Easter Cake For Adults
With all the pageantry and excitement of Easter it can turn into a chaotic day. The kid’s outfits, the church parking lot, the family, the friends and the egg hunt can leave you feeling like the peace of God, which resides in your heart, is walking out.
Hopefully, this lemon coconut pound cake will bring back some of that simplicity to Easter Sunday. It’s not an over the top Easter bunny cake or Easter egg cake or a cake made of Peeps. No, it’s a down to earth, easy and uncomplicated pound cake. The perfect adult cake for the adult table at Easter.
The Best Lemon Coconut Cake (Easy Recipe With Delightful Flavor)
A moist and delicious lemon pound cake with sweetened flaked coconut throughout. It is then topped off with a zesty, sweet lemony glaze. This cake has the perfect melody of lemon and coconut flavors.
It’s also quite an uncomplicated cake to make. There’s no shaping or forming the cake into bunny, chick or egg statues and there’s no pastel icing to spread. For this cake you just mix, bake, glaze (optional) and eat.
Ingredients In This Easy Lemon Coconut Cake Recipe
This is the recipe from Southern Living Magazine. It makes enough for a loaf pan. I wanted a bigger cake, so I doubled the recipe and put it in a bundt pan (you can use a tube pan also).
I wanted a thicker glaze than the one in the recipe, so I used my lemon cream cheese glaze. I’m sure the Southern Living glaze is very yummy and I have included the Southern Living glaze recipe in the recipe notes in the recipe card below.
Ingredients For Easy Lemon Coconut Cake
- Butter – Real butter at room temperature.
- Granulated sugar
- Eggs – Room temperature
- All purpose flour
- Salt
- Baking soda
- Sour cream – Room temperature
- Lemon zest
- Sweetened flake coconut Divided
Ingredients For Lemon Glaze
- Cream cheese
- Powdered sugar
- Milk
- Fresh squeezed lemon juice
- Grated lemon zest
How To Make This Lemon Pound Cake With Coconut Recipe
Instructions For Easy Lemon Coconut Cake
- Preheat oven to 325°
- Beat butter and sugar.
- Add eggs one at a time,
- Sift together flour, salt and soda.
- Add flour mixture to butter mixture alternately with sour cream.
- Stir in lemon zest and ½ cup coconut.
- Pour batter into greased and floured 9×5 loaf pan.
- Bake at 325° for 1 hour and 10 minutes to 1 hour and 25 minutes or until a sharp knife comes out clean.
- Cool in pan for 10 to 15 minutes.
- Remove from pan and cool completely.
- Spoon, drizzle or pour lemon glaze over cake and sprinkle with remaining coconut.
Instructions For Lemon Glaze
- Mix cream cheese and powdered sugar
- Add lemon zest and lemon juice.
- Add milk
- Top with coconut.
How Do You Put Moisture In A Pound Cake?
Buttermilk, sour cream, or cream cheese add moisture to a cake. These also help add a little more flavor to the cake.
Buttermilk and sour cream contain acid. That acid tenderizes the gluten in the flour and produces a very fine crumb.
Sour cream and cream cheese help make cakes rich and dense. They produce cakes them are extremely moist.
If you’re looking for a really rich, dense cake, try my cream cheese pound cake.
How Do You Keep Moisture In Your Pound Cake?
It’s best to store a pound cake at room temperature with in an air tight container or wrapped in plastic wrap and aluminum foil. It can be stored at room temperature for 3 to 5 days.
You can store a pound cake in the refrigerator up to a week. To do this, wrap the cake in plastic wrap and aluminum foil or place the cake in an airtight container.
Freezing a pound cake keeps a cake nice and moist. It also keeps it’s flavor nicely in the freezer. See my post on freezing pound cake for tips on this.
Final Thoughts On This Lemon Coconut Easter Cake
If you’re looking for an Easter bunny or Easter egg cake with pastel frosting, this is not your cake. But, if you’re looking for a lovely, simple cake with scrumptious lemon, coconut flavor, that’s easy to prepare, this cake’s for you.
In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.
I have linked to our related recipes below and I’m sure you will love them.
Other Simple Pound Cake Recipes
- Old Fashioned Lemon Buttermilk Pound Cake
- Southern Living Coconut Pound Cake
- Confectioners Sugar Pound Cake
- Easy Raspberry Swirl Pound Cake
- Easy Chocolate Pound Cake
- Southern Living Pineapple Pound Cake
LEMON COCONUT EASTER CAKE
Equipment
- Bundt Pan or Tube Pan
- Mixer
Ingredients
Ingredients For Lemon Coconut Pound Cake
- 1 cup Butter Real butter at room temperature.
- 2â…” cups Granulated sugar
- 6 Eggs Room temperature
- 3 cups All purpose flour
- 1 tsp Salt
- ¼ tsp Baking soda
- 1 cup Sour cream Room temperature
- 4 tsp Lemon zest
- 1½ cups Sweetened flake coconut Divided
Lemon Glaze
- 2 to 3 ounces Cream Cheese Room Temperature
- 1¾ cups Powdered Sugar Sifted
- 3 Tbsp Fresh squeezed lemon juice
- 1 tsp Grated lemon zest
- 2 to 3 Tbsp Milk For Thinning
Instructions
Instructions For Lemon Coconut Pound Cake
- Preheat oven to 325°
- Beat butter at medium speed until creamy.
- Gradually add sugar, beating until light and fluffy. There should be no grittiness.
- Add eggs one at a time, beating after each addition.
- Sift together flour, salt and soda.
- Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in lemon zest and 1 cup coconut.
- Pour batter into greased and floured Bundt or Tube pan
- Bake at 325° for 1 hour and 10 minutes to 1 hour and 25 minutes or until a sharp knife comes out clean.
- Cool in pan for 10 to 15 minutes.
- Remove from pan and cool completely.
- Spoon, drizzle or pour lemon glaze over cake and sprinkle with remaining ½ cup coconut.
Instructions For Lemon Glaze
- Thoroughly mix cream cheese and powdered sugar until there are no lumps.
- Add the lemon grind and juice and mix well.
- Add the milk a little at a time. The amount depends on how thick or thin you like your glaze.
- Spoon, drizzle or pour glaze on cake and top with ½ cup coconut.