Coconut Pound Cake with Lemon Curd Filling and Orange Glaze
🕒 Total Time: 2 hours (including overnight chilling for lemon curd)
🥄 Servings: 12
Description:
Indulge in the tropical flavors of this Coconut Pound Cake, adorned with a zesty Lemon Curd Filling and a tangy Orange Glaze. Perfect for any occasion, this recipe allows for flexibility—whether you opt for the full citrusy experience or prefer to keep it simpler without the fillings and glaze.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 1 1/2 cups |
| Sugar | 3 cups |
| Eggs | 6 |
| Flour | 3 cups |
| Salt | 1/4 tsp |
| Baking soda | 1/4 tsp |
| Sour cream | 1 cup |
| Flaked coconut | 4 cups |
| Vanilla extract | 2 tsp |
| Lemons | 6 |
| Sugar | 2 cups |
| Butter | 1 cup |
| Eggs | 6 |
| Lemon juice | 1 cup |
| Orange juice | 3/4 cup |
| Almond extract | 2 tsp |
Instructions:
- Prepare Batter:
- Preheat oven to 300°F (150°C).
- Generously grease and flour a 10-inch tube pan.
- In a small bowl, combine flour, salt, and baking soda.
- In a large bowl, cream butter.
- Slowly add sugar, beating until light and fluffy.
- Beat in eggs, one at a time.
- Blend flour mixture into butter mixture alternating with sour cream.
- Fold in vanilla and coconut.
- Spoon batter into prepared pan.
- Bake:
- Bake for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
- Cool cake in pan on a wire rack for 30 minutes.
- Invert cake onto wire rack and cool completely.
- Assemble:
- Cut cake in half to make 2 layers, using a serrated knife.
- Fill with 1 1/4 cups lemon curd filling, spread 1/4 cup on top.
- (Remaining curd is passed around once the cake has been sliced)
- Immediately pour orange glaze over the top of the cake, allowing some to drizzle down the sides.
- Lemon Curd Filling (make 1 day ahead):
- Remove peel from lemons (yellow part only) using a vegetable peeler.
- Chop finely in a food processor.
- Squeeze lemons to measure 1 cup of juice.
- In a double boiler, heat lemon juice, peel, sugar, and butter until sugar dissolves and butter melts.
- Strain eggs into the lemon mixture.
- Cook until custard leaves a path on the back of a spoon when a finger is drawn across, stirring constantly for about 20 minutes (do not boil).
- Pour into a jar or bowl.
- Place plastic wrap on the surface to prevent skin from forming; let cool and refrigerate overnight.
- Orange Glaze:
- In a small saucepan, heat orange juice, sugar, lemon juice, and almond extract over low heat, swirling the pan occasionally until sugar dissolves.
- Increase heat and boil until reduced by 1/4 or about 5 minutes.
Enjoy this delightful Coconut Pound Cake with the burst of citrusy flavors from the Lemon Curd Filling and Orange Glaze. It’s sure to become a favorite dessert for any occasion!
