Prepare to be transported to a tropical paradise with every slice of this exquisite Coconut Lemon Pound Cake! This isn’t just any pound cake; it’s a vibrant symphony of bright lemon zest, rich coconut, and a tender, moist crumb. Topped with a luscious coconut lemon glaze and a generous sprinkle of sweetened shredded coconut, this cake is a true showstopper. Perfect for a sunny afternoon tea, a celebratory gathering, or simply when you crave a taste of sunshine, it’s a dessert that feels both sophisticated and utterly comforting.

Why I Love This Recipe

This Coconut Lemon Pound Cake is a personal favorite because it perfectly balances the tartness of lemon with the sweet, aromatic notes of coconut. It’s a flavor combination that always feels fresh and inviting. What truly sets this recipe apart is its incredible texture: dense, yet unbelievably moist, a hallmark of a classic pound cake. The buttermilk contributes to its tenderness, while the shredded coconut folded into the batter adds a lovely chewiness and depth of flavor.

The final touch of the coconut lemon glaze and extra shredded coconut not only makes it visually stunning but also intensifies that delightful tropical essence. It’s the kind of cake that impresses guests and leaves a lasting memory, yet it’s surprisingly straightforward to bake. It’s a ray of sunshine on a plate, guaranteed to brighten any day!

---

Ingredients

Here’s what you’ll need to bake this delightful Coconut Lemon Pound Cake:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest (from about 2 lemons)
• 2 tbsp fresh lemon juice
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 cup sweetened shredded coconut

For the Coconut Lemon Glaze:

• 2 cups powdered sugar (confectioners’ sugar)
• 2–3 tbsp fresh lemon juice
• 1–2 tbsp coconut milk or whole milk
• 1 tsp coconut extract
• 1 cup sweetened shredded coconut (for topping)

Swaps and Notes

• Butter: Unsalted butter is preferred to control salt levels. Ensure it’s truly softened to room temperature for proper creaming.
• Eggs & Buttermilk: Room temperature eggs and buttermilk are crucial for a smooth, well-emulsified batter.
• Lemon Zest & Juice: Always use fresh lemons for the best, brightest flavor. Avoid bottled lemon juice.
• Coconut Extract: This is key for boosting the coconut flavor beyond just the shredded coconut. Don’t skip it!
• Flour: All-purpose flour is standard. Sifting is recommended for a finer crumb.
• Sweetened Shredded Coconut: Use sweetened shredded coconut for maximum flavor and moisture in the cake and topping.
• Glaze Liquid: Coconut milk in the glaze enhances the coconut flavor; regular milk works too if you don’t have coconut milk. Adjust the amount of liquid for desired consistency.

---

Instructions:

Baking this beautiful pound cake is a classic process that yields stunning results.

Make the Cake:

1. Preheat Oven & Prep Pan: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt or tube pan. Ensure every crevice is coated to prevent sticking.
2. Cream Butter & Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium-high speed for about 3–4 minutes, until the mixture is light, fluffy, and pale in color. This step incorporates air for a tender crumb.
3. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
4. Stir in Flavorings: Stir in the lemon zest, fresh lemon juice, coconut extract, and vanilla extract until just combined.
5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
6. Alternate Wet & Dry: With the mixer on low speed, add the dry ingredients to the wet mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined after each addition. Be careful not to overmix; overmixing can lead to a tough cake.
7. Fold in Coconut: Gently fold in the sweetened shredded coconut until it is evenly distributed throughout the batter.
8. Pour & Bake: Pour the batter evenly into the prepared Bundt or tube pan and smooth the top with a spatula.
9. Bake: Bake for 60–75 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
10. Cool Cake: Remove the pan from the oven and let the cake cool in the pan for 15 minutes. This allows the cake to set before handling. Then, carefully invert the cake onto a wire rack to cool completely. It must be entirely cool before glazing.

Make the Glaze:

1. Whisk Glaze Ingredients: In a medium bowl, whisk together the 2 cups powdered sugar, 2–3 tablespoons fresh lemon juice, 1–2 tablespoons coconut milk or whole milk, and 1 teaspoon coconut extract until the mixture is smooth and pourable. Adjust the amount of liquid to achieve your desired consistency for drizzling.
2. Drizzle & Garnish: Once the pound cake has cooled completely, place it on a serving plate or back on the wire rack (with parchment paper underneath to catch drips). Drizzle the glaze generously over the cooled cake, allowing it to drip beautifully down the sides.
3. Add Coconut Topping: Immediately sprinkle the 1 cup sweetened shredded coconut evenly over the glazed cake before the glaze sets.
4. Serve: Allow the glaze to set slightly (about 15-30 minutes) before slicing and serving.

---

Pro Tips:

• Room Temperature is Key: Ensure all cold ingredients (butter, eggs, buttermilk) are at room temperature. This helps create a smooth, emulsified batter and a tender crumb.
• Don’t Overmix: Overmixing the batter once flour is added develops gluten, which can lead to a dry, dense, or tough cake. Mix until just combined.
• Grease & Flour Meticulously: Bundt pans can be tricky! Use a good quality baking spray with flour, or thoroughly grease with butter/shortening and dust with flour to ensure a clean release.
• Cool Completely Before Glazing: Glazing a warm cake will cause the glaze to melt and soak into the cake, rather than form a distinct, glossy layer.
• Fresh Citrus: Always use fresh lemon zest and juice. The pre-bottled kind won’t give you the same vibrant flavor.

---

Serving Suggestions and Pairings

This Coconut Lemon Pound Cake is a showstopper on its own, but can also be complemented by simple additions.

• Coffee or Tea: A perfect companion for your morning coffee or afternoon tea.
• Fresh Fruit: Serve with a side of fresh berries, especially more blueberries or raspberries, to enhance the fruity notes.
• Tropical Theme: For a tropical dessert spread, consider pairing this with a refreshing This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
• Light Indulgence: Enjoy a slice as a delightful dessert after a lighter meal.

---

Storage and Leftover Tips

Pound cakes generally store very well, and this one is no exception!

• Storage (Room Temperature): Store the cooled and glazed pound cake in an airtight container at room temperature for up to 3-4 days. The glaze will set, helping to seal in moisture.
• Storage (Refrigerated): For longer storage or in warm, humid climates, you can store it in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.
• Freezing: This pound cake freezes beautifully. Once completely cooled (and ideally before glazing for best results, although a glazed cake can be frozen), wrap it tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature for several hours or overnight before glazing (if unfrosted) and serving.

---

More Recipes You Will Love

If you loved the sweet, comforting, and subtly tropical flavors of this pound cake, you’ll definitely want to explore some of these other fantastic baking and sweet treat recipes:

• For another delightful coconut-infused treat that’s incredibly easy, check out These Easy Coconut Macaroons Are My Favorite 3-Ingredient Treat.
• If you’re a fan of rich and decadent desserts, my These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession are a must-try.
• For a sweet and simple way to use up overripe fruit, don’t miss This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
• And if you love simple, comforting baked goods, my The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) are always a hit.

---

Final Thoughts

This Coconut Lemon Pound Cake is more than just a dessert; it’s a slice of sunshine and a testament to the power of classic flavors combined in a new, exciting way. Its moist crumb, zesty lemon, and fragrant coconut create a truly unforgettable experience that’s perfect for any occasion. Go ahead, bake this beauty, and let its delightful aroma fill your home and your senses!

What’s your favorite flavor combination in a pound cake? Share your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.