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The Crumby Kitchen

Coconut Lemon Pound Cake

Citrus lovers rejoice - this tender Coconut Lemon Pound Cake is right up your alley! Made with fresh Meyer lemon juice and zest, coconut milk, and shredded coconut, this super moist, smaller-sized bundt cake is perfect for a Sunday brunch or after-dinner dessert.
1,381
19
1 hr 5 min
TOTAL TIME
488
CALORIES
$0.64
PER SERVING
Coconut Lemon Pound Cake
Ingredients
17 INGREDIENTS
8 SERVINGS
Lemon Juice
1 tbsp lemon juice
Granulated Sugar
1 cup granulated sugar
Eggs
2 large eggs
Baking Soda
1/4 tsp baking soda
Unsalted Butter
1/2 cup unsalted butter
White Chocolate Dessert Sauce
1/4 cup white chocolate dessert sauce
Lemon Zest
1 tbsp lemon zest
Salt
1/4 tsp salt
Lemon Zest
2 tbsp lemon zest
Lemon Juice
1 tbsp lemon juice
Lemon Juice
2 tbsp lemon juice
Granulated Sugar
1/4 cup granulated sugar
Boiling Water
1/4 cup boiling water
Coconut Milk
1/2 cup coconut milk
Unsweetened Coconut Flakes
1/4 cup unsweetened coconut flakes
Shredded Unsweetened Coconut
1/2 cup shredded unsweetened coconut
All-purpose Flour
1 1/2 cups all-purpose flour
Directions
19 STEPS
20 min
PREP TIME
45 min
COOK TIME
1 hr 5 min
TOTAL TIME
View Directions on The Crumby Kitchen
Health Info
Macros
58g
CARBS
26g
FAT
12g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What is a Lemon Pound Cake?
What ingredients do I need to make Lemon Pound Cake?
What is the best way to prepare the ingredients for Lemon Pound Cake?
Can I use a stand mixer to make Lemon Pound Cake?
How do I know when the Lemon Pound Cake is done?
What are some common mistakes to avoid when making Lemon Pound Cake?
Can I make any substitutions to the recipe?
How do I store Lemon Pound Cake?