Harvest Market IGA Recipes

http://www.harvestmarket.com/Recipes/Detail/4547/

Lemon Coconut Pound Cake

Lush, authentic and very satisfying

Yield: Serves 16

Ingredients

Nutrition Facts

Yield: Serves 16

Approximate Nutrient Content per serving:

Calories: 510
Calories From Fat: 225
Total Fat: 25g
Cholesterol: 136mg
Sodium: 187mg
Total Carbohydrates: 65g
Protein: 6g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 325 degrees. Oil and flour a 10-inch tube or Bundt pan.

Prepare the cake:
Cream together the 2 1/2 sticks of butter, cream cheese and granulated sugar in a large bowl until light and fluffy.

Add the 1 tablespoon of lemon juice, the vanilla and the 1/2 teaspoon of coconut extract.

Sift together flour and salt in a medium bowl.

Add the eggs to the butter mixture two at a time, alternating with the flour mixture and mixing well after each addition.

Fold in the 3/4 cup of coconut. Pour the batter into the prepared pan.

Bake for 1 1/2 to 2 hours or until top is golden brown and a toothpick inserted in the midpoint of the cake comes out clean.

Cool the cake in the pan for 10 to 15 minutes, then invert onto a serving plate.

Prepare the icing:
Combine the powdered sugar, 1 tablespoon of softened butter, 2 tablespoons of lemon juice, lemon zest and 1 teaspoon of coconut extract in a small bowl. Mix well.

Pour over the cooled cake.

Sprinkle the 1/4 cup of coconut over the top.

Note: Icing will run down sides of cake and some will pool at the bottom. If you like, put waxed-paper strips under edge of cake before icing it and remove them after icing has set.

Exchange Diet: 1 bread/starch, 3 1/2 other carb. and 5 fat

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Harvest Market IGA Recipes

http://www.harvestmarket.com/Recipes/Detail/4547/

.