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Recipes on March 30, 2012 by

Coconut Pound Cake with Meyer Lemon Glaze

Coconut flour, known for its high fiber content and natural sweetness, can be a tricky ingredient to work with, but when used correctly, results in delicious baked goods.  This pound cake is rich, buttery and decadent.  Using part coconut flour adds a hint of delicious coconut flavor, which pairs perfectly with a tart citrus glaze made with seasonal Meyer lemon juice.  Enjoy!

Coconut Pound Cake with Meyer Lemon Glaze

Yields One 9-Inch Loaf Cake

Editor’s Note: Laura did this recipe in weight measurements. If you’re not sure how to convert this to household measurements, there are several handy websites for making these conversions, such as this one: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

Ingredients:

  • 6 ounces soft Butter
  • 12 ounces Granulated Sugar
  • 4 whole Eggs
  • 4 ounces Whole Milk
  • 8 ounces All-Purpose Flour
  • 2 ounces Bob’s Red Mill Coconut Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ½ tsp Meyer Lemon Zest
  • 1 tsp Vanilla Extract

Meyer Lemon Glaze

  • ½ cup Powdered Sugar
  • Meyer Lemon Juice (substitute with regular lemon juice, if not available)

Method:

  1. Preheat oven to 325°F. 
  2. Prepare loaf pan by greasing with butter and lining with parchment paper.  Grease top of parchment paper.
  3. In separate bowl, sift together dry ingredients twice.  Set aside.
  4. In stand mixer or using hand mixer, cream butter and sugar.
  5. At low speed, slowly add in eggs one at a time, allowing them to incorporate between additions.
  6. Add vanilla.
  7. Add whole milk and sifted flour mixture (3 additions flour, 2 additions milk) – starting and ending with flour mixture.
  8. Add lemon zest.
  9. Use spatula to incorporate.
  10. Place batter in loaf pan and spread evenly on top. Tap pans on counter to remove excess air.  Place on baking sheet.
  11. Bake for 1 hour and 10-20 minutes, or until toothpick inserted in center of loaf comes clean.
  12. Prepare Glaze:  Whisk together powdered sugar and Meyer lemon juice until you reach the desired consistency.
  13. Allow to cool on rack for 5-10 minutes before removing from pan.  Allow to cool (almost completely) before pouring on glaze.

Laura Davidson is the blogger behind Blogging Over Thyme, where she writes daily about her new life as a full-time culinary school student.  In her spare time, Laura loves to develop and experiment with recipes in her small apartment kitchen, often focusing on whole-grain, nutritious, and hearty dishes.   

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Comments

Darcy Gosser says:

This looks great, I can’t wait to try to make it!

sharon sherwood says:

if you wanted to do this glutenn free, what could you change in flour too?

Sharon,

To make this gluten free, use your favorite gluten free flour blend and add 1/4 tsp of xanthan gum (if the flour doesn’t already contain xanthan gum). Or you could try this recipe from Sarena Shasteen, of Non Dairy Queen, which is similar and already gluten free: http://www.bobsredmill.com/blog/2012/03/11/gluten-and-dairy-free-vanilla-coconut-pound-cake/

Jo says:

Hi, do you think coconut oil would work in place of butter or substituted for part of the butter? just wondering how it might affect the recipe texture. Thank you

Hi Jo,

I have a pretty limited knowledge of coconut oil, but everything I find online says this should work just fine. Have at it!

Melanie Christian says:

Hi, I understand that you should increase the liquid in the recipe in proportion to the amount of coconut flour used. Has this been taken into account in this recipe?

Thank you!

Yes, this has already been taken into account. This recipe was developed for coconut flour.

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