Coconut Pound Cake
Soft, fragrant, and deliciously moist! This coconut cake is easy to make and pairs perfectly with tea or coffee. A delightful treat for any occasion!
Updated : 13 June, 2025
Easy
More than 1 hour.
Ingredients
170 grams
Wheat flour
3 tablespoon
Coconut flakes
100 grams
Butter
130 grams
Sugar
100 grams
Yogurt
2
Eggs
1 teaspoon
Lemon zest
1 teaspoon
Baking powder
to taste
Vanillin
Syrup
50 milliliters
Lemon juice
3 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Always wash eggs before use, as even a clean-looking shell may carry harmful bacteria. It is best to use food-safe detergents and a brush. Be prepared that the amount of flour needed may vary. Focus on the desired consistency of the batter rather than the exact amount of flour.
Preparation
Step 1
Prepare the ingredients. To ensure a fluffy cake, all ingredients should be at room temperature. Take the eggs, yogurt, and butter out of the fridge about an hour in advance. Use plain, unsweetened yogurt or substitute it with full-fat kefir.
Step 2
Place the softened butter in a bowl, add sugar and a pinch of vanilla. Beat the butter and sugar with a mixer on medium speed until light and fluffy.
Step 3
Without stopping the mixer, add the eggs one at a time, beating well after each addition. To make this easier, first crack the eggs into a separate bowl.
Step 4
Pour the yogurt into the butter mixture and add the shredded coconut. Mix everything together at low speed.
Step 5
Thoroughly wash the lemon with a brush and baking soda. Grate the zest directly into the bowl with the batter using the finest grater. Only grate the yellow outer layer, avoiding the bitter white part.
Step 6
Mix the flour with the baking powder, then sift it into the butter mixture. The amount of flour may vary, so adjust based on the batter’s consistency.
Step 7
Mix the batter again with the mixer on low speed, then finish stirring it with a spatula. The consistency should be smooth and thick, similar to very dense sour cream.
Step 8
Prepare a suitable baking pan. If using a silicone mold (mine is 20×9 cm), you don’t need to grease it. However, grease metal, glass, or ceramic molds with a small amount of vegetable oil. Pour the batter into the mold and smooth the top. Bake in a preheated oven at 180°C (350°F) for 35-45 minutes. The exact time depends on your oven and pan size.
Step 9
About 5 minutes before baking is done, prepare the lemon syrup. Squeeze the juice from the zested lemon and strain it through a sieve to remove seeds and pulp. Add sugar.
Step 10
Heat the juice until warm and the sugar dissolves. You can do this in the microwave or a small saucepan on the stove.
Step 11
When the cake is done, test it with a wooden skewer—it should come out dry. While the cake is still in the mold and hot, poke it all over with the skewer. Pour the warm lemon syrup over the cake and let it cool completely in the mold before carefully removing it.
Step 12
Serve the coconut cake with extra shredded coconut on top. Enjoy!