Coconut Pound Cake
This delectable coconut and lemon cake is a true delight for the senses. With a moist and fluffy texture and a refreshing citrusy glaze, this recipe is sure to be a crowd-pleaser at any gathering. The combination of coconut milk, shredded coconut, and zesty lemon makes for a tropical and tangy treat that will leave you craving more with every bite. Brushed with a mint-infused glaze, this cake offers a burst of fresh flavors that perfectly complement the rich and buttery base. Enjoy a slice of this delightful creation with a cup of tea or coffee for a truly indulgent experience.
— Constant Cookbook
Ingredients
- 3 cups cake flour
- 1/4 tsp. salt
- 16 Tbs. (2 sticks) unsalted butter
- 6 oz. cream cheese
- 2 1/2 cups sugar
- 5 eggs
- 1/2 tsp. lemon extract
- 1/2 tsp. vanilla extract
- 3 Tbs. pure unsweetened coconut milk
- 3/4 cup unsweetened shredded coconut
- 1 tsp. finely grated lemon zest
- 1/2 cup water
- 1 Tbs. fresh lemon juice
- 2/3 cup sugar
- 1/3 cup fresh mint leaves
Instructions
- Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325ºF. Grease and flour a cathedral cake pan or 10-cup Bundt® pan.
- To make the cake, over a sheet of waxed paper, sift together the flour and salt. Set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 45 seconds. Add the sugar and continue beating, stopping the mixer occasionally to scrape down the sides of the bowl, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the lemon and vanilla extracts. Reduce the speed to low, add half the flour mixture, then the coconut milk, then the remaining flour mixture. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the coconut and lemon zest.
- Spoon the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 1/4 hours. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes. Set the rack over a sheet of waxed paper and invert the cake onto the rack.
- To make the glaze, in a small saucepan over low heat, combine the water, lemon juice and sugar just until the sugar dissolves. Add the mint and simmer for 3 minutes. Strain the mixture through a fine-mesh sieve and discard the mint. Brush the warm cake with the glaze. Let the cake cool completely before serving. Serves 16.
- Flo Baker, Author, <i>Sweet Miniatures</i> (Chronicle Books, 2000).
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