Lemon Coconut Pound Cake (Lighter and Airy)

Ingredients

• 1 1/4 cups unsalted butter (at room temperature)
• 3 cups white granulated sugar
• 5 large eggs (at room temperature (separate yolks from whites))
• 2 1/4 cups all-purpose flour
• 3/4 cup cornstarch
• 1 tsp baking powder
• 1/8 tsp table salt
• 1 cup canned coconut milk (full-fat)
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon extract
• 1 teaspoon lemon zest (optional)
• 1/4 cup unsweetened coconut flakes (optional)
• 1 cup confectioners’ sugar
• 1-2 tablespoons fresh lemon juice (or just enough to whisk the sugar and become a thick glaze)
• Lemon zest (Optional (to garnish the top of the cake))

Instructions

1. 1

   PREPARE THE CAKE BATTER: Preheat the oven to 350°F (180° C). Grease and flour an 8-inch bundt pan. Make sure to remove excess flour.

2. 2

   Combine butter and sugar in a stand mixer bowl, and beat on medium speed until light and fluffy. Beat in the egg yolks, one at a time, just until lightly pale.

3. 3

   In a separate bowl, combine flour, cornstarch, baking powder, and salt and then sift the mixture twice.

4. 4

   Slowly add the flour mixture to the butter mixture, beating just until combined. Do not overbeat!

5. 5

   Beat in coconut milk, lemon juice, and lemon extract. Add the lemon zest and coconut flakes if desired.

6. 6

   In a separate bowl, beat egg whites until stiff and then fold it in the cake batter.

7. 7

   BAKE: Pour the cake batter into the prepared pan and bake for about 50-70 minutes or until a toothpick inserted comes out clean.

8. 8

   LET IT COOL: Transfer the pan to a wire rack and let the cake cool for about 20 minutes, run a butter knife around the edges to loosen the cake, and then carefully unmold the cake onto a serving plate. Prepare the lemon glaze and pour it over the cake. Let it set and garnish the top with lemon zest. Enjoy!

9. 9

   LEMON GLAZE: During those first 20 minutes while the cake is cooling, prepare the lemon glaze. In a bowl, whisk sugar and lemon juice together until obtaining a homogeneous, lump-free mixture. TIP: Start with 1 tbsp of lemon juice and add the second tbsp of the juice slowly - just enough to whisk the mixture and turn it into a thick glaze.