Coconut lemon pound cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
fat	91%	94%
total sugar	160%	167%
egg	60%	83%
leavener	2%	1%
salt	1%	1%
liquid	14%	34%
dairy	14%	57%
acid	18%	0%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

200 g	200 g (1 cup) sugar
250 g	250 g (2 cups) flour
50 g	50 g (1/2 cup) desiccated coconut
6 g	1 1/2 tsp baking powder
3 g	1/2 tsp salt
200 g	200 g (1 cup) softened butter
27 g	2 tbsp oil
150 g	3 eggs
	125 ml (1/2 cup) coconut milk
31 g	2 tbsp lemon juice
	1 tbsp lemon zest
200 g	1 cup sifted icing sugar
35 g	2-3 tbsp coconut milk
15 g	1 tbsp lemon juice
	strawberries ((optional))
	coconut flakes ((optional))

Method: 10 steps, published by simply-delicious-food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Wonderful cake…elegant, subtle and delicate flavour. I made it in a 7inch pan (3inch deep) and it came our just perfect. Thank you” — a cook, 5.0★