Lemon Coconut Easter Cake

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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.

Lemon Coconut Pound Cake

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 Easter Cake

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.

Coconut Lemon Pound Cake

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
Coconut Lemon Cake

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.
Easy Lemon Coconut Easter Cake

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.

Easy Lemon Coconut 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.

Lemon Coconut Pound Cake With Lemon Cream Cheese Glaze

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

Southern Living Lemon Coconut Pound Cake
Print Jump to Recipe Pin Recipe

LEMON COCONUT EASTER CAKE

Simple, tangy lemon pound cake with coconut throughout and topped with a zesty lemon glaze.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword Lemon coconut cake, lemon coconut pound cake, lemon coconut Easter cake, Easter cake
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Servings 9 slices
Calories 470kcal
Cost $5

Equipment

Ingredients

Ingredients For Lemon Coconut Pound Cake

  • 1 cup Butter Real butter at room temperature.
  • 2⅔ 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
  • cups Sweetened flake coconut Divided

Lemon Glaze

  • 2 to 3 ounces Cream Cheese Room Temperature
  • 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.

Notes

This is the recipe from Southern Living Magazine.  I doubled the recipe and put it in a bundt pan and baked it for 1 hour and 10 to 15 minutes.  
I used my own glaze recipe.  The recipe in Southern Living used this glaze recipe.  4 cups powdered sugar, 4 Tbsp milk, 4 tsp fresh lemon juice.  Whisk all these ingredients together and spoon glaze over cake.  Top with 1 cup coconut.
This cake freezes really well.  For instructions on how to freeze pound cake, see my post on freezing pound cake

Nutrition

Calories: 470kcal

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