Lemon Pound Cake with Coconut (Lightened)

A lightened lemon pound cake made with whole wheat and Greek yogurt flavored with fresh lemons and toasted coconut.

Pin Lemon  Pound Cake with Coconut here.

This was so good! Lemon  Pound Cake Coconut made with Greek Yogurt - Can't believe it was low calorie and low fat!

Lemon Pound Cake is the type of cake you want in your house when you are stuck inside from a snow storm.  Not!  It is so delicious you will eat it all.  Lemon Pound Cake will, however, bring a bit of sunshine to your life.  I just love how lemons and fresh lemon juice can transform any dish.  Here in Georgia, we have had two snow storms within two weeks which meant no school or work.  While it is fun for a day or two by day three, I am so ready for some sunshine, school and a trip to the grocery store.  We always stock up but there is usually something I start to crave that we don’t have.  I almost always have all the ingredients I need to make this scrumptious cake though.   Coconut is a staple in the freezer and usually lemons in the fridge.

I took this Lemon Pound Cake with coconut to a get together and got rave reviews.  It is moist, tender and full of lemony, toasted coconut flavor.  What more could you want out of a cake?  No, not chocolate (if that was what you are thinking)!  When it comes to dessert, I’m not a huge fan of chocolate desserts.  Bring on the fruit.  I want carrot cake, fruit crumbles or cobbler, fruit tarts, fruit pies or Lemon Pound Cake.  Don’t get me wrong, I love chocolate.  If fact I love a nice piece of dark chocolate.  I like to take tiny bites and savor the flavor of each dark chocolate morsel in my mouth.  Yum, I can feel myself going to my happy place just thinking about it.

 This was so good! Lemon Toasted Coconut Pound Cake made with Greek Yogurt - Can't believe it was low calorie and low fat!

Ok, now I need to go in the kitchen and bake. Why did I forget to stock up on eggs? It might be time to see if the trick of using flax seed and water does work as an egg replacement. When I was stocking up in anticipation of the impending snow storm, I thought we had a dozen eggs. We only have 4, what a horrible mistake! If I use the eggs for a cake then we can’t have eggs for breakfast. Hmmm! That may not be a bad thing. Priorities – cake or scrambled eggs? I am leaning towards cake especially since I think we may be able to get to the grocery store tomorrow morning. We can have oatmeal for breakfast. Heck, if it’s another snow day, I may throw caution to the wind and let them eat cake for breakfast! These are trying times. I must bake!

So which camp do you fall into; fruit desserts or chocolate desserts?  Either way you will enjoy a slice of this cake made a little healthier from whole wheat flour and unsweetened coconut.

This was so good! Lemon Toasted Coconut Pound Cake made with Greek Yogurt - Can't believe it was low calorie and low fat!
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This was so good! Lemon Toasted Coconut Pound Cake made with Greek Yogurt - Can't believe it was low calorie and low fat!

Lemon Pound Cake with Coconut

Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings 12 servings
Calories 231 kcal
Author Christie Daruwalla

Ingredients

  • 3/4 cup unsweetened flaked coconut , divided
  • ¼ cup butter , softened
  • 1 cup granulated sugar
  • 3 large eggs , set out for 30 minutes
  • ¾ cup (90 grams) all-purpose flour
  • ¾ cup (90 grams) whole wheat pastry flour
  • ½ tsp . kosher salt
  • 1/8 tsp . baking soda
  • 3/4 cup non-fat lemon Greek yogurt , divided
  • 2 tsp . lemon zest

Lemon glaze:

  • 6 tbsp . powdered sugar
  • 2 tsp . fresh lemon juice

Instructions

  1. Preheat oven to 325°. Spray a 9 x 5 inch loaf pan with cooking spray.
  2. Place coconut on baking sheet and bake for about 10 minutes, stirring occasionally.
  3. In the bowl of a stand mixer, beat butter until creamy.
  4. Slowly add the sugar and 2 tbsp. yogurt beating until light and fluffy.
  5. Beat in eggs, one at a time, until just blended.
  6. In a medium bowl, whisk together flour, whole wheat flour, kosher salt and baking soda.
  7. Add one third of the flour mixture and beat until just blended.
  8. Add half the yogurt and mix until just blended.
  9. Repeat step 6 and 7 and end with remaining flour.
  10. Stir in lemon zest and ½ cup coconut.
  11. Pour batter into the loaf pan.
  12. Bake for 1 hour to 1 hour 10 minutes. Cake is done when a wooden toothpick inserted into the middle of the cake comes out clean.
  13. Place on a wire rack for 15 minutes.
  14. Remove cake from pan and place directly on wire rack to cool completely.
  15. Stir together ingredients for glaze.
  16. Drizzle lemon glaze over the cake and sprinkle with extra coconut.
Nutrition Facts
Lemon Pound Cake with Coconut
Amount Per Serving
Calories 231 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Total Carbohydrates 35g 12%
Dietary Fiber 2g 8%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

Happy Healthy Eating,

Christie

Adapted from Southern Living

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Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.

Comments

  1. Charlotte Moore says
    Oh how I love lemon and coconut. I will take peach cobbler or a fruit crisp over chocolate for sure. I do like dark chocolate too, but rather have it as candy and not dessert. I have all the ingredients most of the time to make this. My problem... I would eat it all. My husband is not much for lemon. Give him triple chocolate.
    • Christie Daruwalla says
      Hi Charlotte, Luckily I was able to take this cake to a party to share, otherwise, I would have eaten it. Cut it into slices and freeze them! That way you can pull out a slice when you want.
  2. Love this flavor combo!
  3. This looks delicious! I love lemon! And I'm totally with you on the fruity desserts. 9 times out of 10 I'll take them over chocolate. Pinned!
  4. I love anything with lemon, so this is definitely going on my list of things to try! Thanks for sharing :)
  5. Yum! I've been wanting to make a pound cake for a few days now but I couldn't decide on the flavor. This might be the winner!
  6. I was drooling over your photos until I was shocked to see you've never tried a flax eggs! I'm all about egg substitutes -- you have to try one out! Milled flax or whole chia seeds work great in recipes that call for just 1 egg (when you get to three eggs like this recipe, I usually just swap out one)
  7. This sounds like a heavenly flavor combination!
  8. This looks delicious !!! We have a family member with tree nut allergies...can this be made without the coconut and still be as delicious as it looks ??? if so, how would eliminating the coconut change the nutritional information ?? Would cooking times need to be adjusted ?? or would any other adjustments need to be made ??/ thanks so much !
    • Christie Daruwalla says
      Hi Doris, You can eliminate the coconut. The nutritional value would change. The cooking time should not change and you shouldn't need to make any other adjustments. The calories and fat would go down.
  9. I love that you paired coconut with lemon here! Such a pretty cake.
  10. I am totally with you, I LOVE a fruit dessert, and not so much chocolate. This sounds perfect
  11. Lemon and coconut are a favorite combination, especially in this delicious pound cake. On the list to make this weekend...can't wait!
  12. Two of my very favorite things - lemons & coconut - in one beautiful cake! I love that you've lightened this up, too. Looks delicious!

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