Church Lady Lemon Coconut Pound Cake
- 20m Prep Time
- 1h 25mCook Time
- 2h Ready In
A moist and dense pound cake with bright lemon and tropical coconut flavors, topped with a tangy glaze. This recipe pays homage to the church dessert tables of the author's childhood.
Ingredients
- Vegetable oil for greasing
- 710 ml all-purpose flour
- 454 g salted butter at room temperature
- 227 g cream cheese at room temperature
- 710 ml granulated sugar
- 6 eggs
- 113 g instant lemon pudding mix
- 59.1 ml sweetened shredded coconut
- 44.4 ml lemon juice
- Zest from 2 large lemons
- 12.3 ml coconut extract
- 9.86 ml vanilla extract
- 355 ml powdered sugar
- lemon juice
- 4.93 ml coconut extract
Nutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 62.9 mg
- Iron: 2.56 mg
- Magnesium: 19.1 mg
- Phosphorus: 229 mg
- Potassium: 174 mg
- Zinc: 0.88 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 710 ml all-purpose flour
- 710 ml granulated sugar
- 6 eggs
- 113 g instant lemon pudding mix
- 59.1 ml sweetened shredded coconut
- 44.4 ml lemon juice
- Zest from 2 large lemons
- 12.3 ml coconut extract
- 9.86 ml vanilla extract
- 355 ml powdered sugar
- lemon juice
- 4.93 ml coconut extract
Prepare
- Vegetable oil, for greasing
- 454 g salted butter, at room temperature
- 227 g cream cheese, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 325°F. Grease a Bundt pan with vegetable oil, then dust with all-purpose flour, tapping out the excess.
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Step 2.
In a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and cream cheese on medium speed until light and fluffy, about 2 to 3 minutes. Add the sugar and beat until combined. Add the eggs one at a time, mixing on medium speed after each addition until well incorporated.
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Step 3.
Gradually add the flour, mixing on low speed just until incorporated. Add the instant lemon pudding mix, shredded coconut, lemon juice, lemon zest, coconut extract, and vanilla extract. Mix on medium speed until the batter is smooth and creamy, about 1 minute.
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Step 4.
Pour the batter into the prepared Bundt pan and spread evenly. Bake for 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
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Step 5.
While the cake cools, make the glaze: In a medium bowl, whisk together the powdered sugar, 3 tablespoons lemon juice, and coconut extract until smooth. Add more lemon juice if needed to reach a drizzling consistency.
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Step 6.
Once the cake is completely cool, transfer it to a serving plate. Drizzle the glaze evenly over the top, letting it drip down the sides. Let the cake sit for 5 minutes before slicing and serving.