The instructions they gave for the conversion involve extra eggs, butter subbing for the oil and milk in place of water. I wasn't going to sub milk since milk has a tendency to make cakes rubbery unless other adjustments are made. I had super large eggs, so I stuck with the 3 it called for, but I did substitute the butter for the oil as butter will tend to make a denser, less-airy cake; a texture I prefer, and it's more pound cake-like in texture.
I wanted to do something a bit more interesting, so I made some crumbs and flavored them with lemon. Also had some toasted coconut left over from another days' posting and figured that'd go really nicely as well--on top of the internal crumbs.
Tried sprinkling some of the crumb mixture in the bottom of the pan, but it didn't produce the desired crumb-like topping. It sort of became part of the cake, but that's no tragedy, and I'm leaving out that step.
Instead, a better crowning glory for this heavenly cake was a confectioner's sugar glaze, lemon flavored of COURSE and topped with additional toasted coconut.
I used a Bundt pan, but this can easily be made in a 9 x 13. Just top with the crumbs and lightly toasted coconut and bake as per box directions for 9 x 13 pans.
Coco Lemon Pound Cake
- 1 box lemon cake mix
- 1 1/3 cups water
- 3 large eggs
- 2/3 cup unsalted butter, melted
- 2 tsp lemon zest
- 1/4 cup unsalted butter, melted
- 1/2 cup sugar
- 1 tsp lemon zest
- 1 cup flour
Pearly Lemon Icing:
- 1 cup confectioner's sugar
- 1/2 tsp lemon zest
- 1-2 tbs light cream/half and half/milk -OR- fresh lemon juice
- 1 cup toasted coconut
Preheat oven to 350 degrees. Spray or grease a Bundt pan or 10-inch tube pan. Set aside.
Prepare crumbs by mixing the melted butter, sugar and lemon zest. Add enough of the flour to produce a crumb that holds it shape. Set aside.
Prepare cake mix as per boxed directions, except in place of the oil, use the melted butter and add 2 tsp lemon zest.
Pour 1/3 of the batter into prepared pan. Add enough crumbs so the crumbs are about 1/2-inch thick around the cake. You will have crumbs left over, as this uses about 1/2 the amount made. They keep and are handy, so cover and keep in fridge for future use. Top with about 1/4 cup toasted coconut, then add the remaining batter on top of the crumb/coconut center. Spread batter evenly. Tap pan to release any air bubbles formed by banging the pan on a hard surface.
Bake at 350 degrees for 40-50 minutes. Remove from oven and let cool in the pan 10 minutes. Invert onto cooling rack to cool completely.
When cake is completely cool, mix glaze ingredients, adding cream a little at a time to produce a thick but pourable mixture. Drizzle over cake and top with additional coconut.
Makes 12-16 servings
NOTE: We tried this tonight (3/6) and it was to DIE for!!!
|Coco Lemon Pound Cake|
|Coco Lemon Pound Cake|