Yesterday I returned home from a fabulous weekend in Austin, TX. It was my first time in Texas, and boy did we live it up! I am pretty sure we tried every type of food and every local brew. I am still in such a food comma, so this post will be short!
After having spent the weekend in 95 degree weather, I knew I wanted something fresh and light. Now, I know that pound cake is traditionally neither fresh nor light, but I had bigger plans for it (in an upcoming post).
Despite being a dense cake, this pound cake is freshened up with lime zest and juice. The coconut extract that is added to the batter creates a light pillow-y center (it’s 3am and describing this cake is difficult. Just make it, it won’t disappoint, I promise!).
Lemon Coconut Pound Cake
- 3 large eggs
- 3 tablespoons coconut milk (or regular milk)
- 1 1/2 teaspoons coconut extract
- 2 teaspoons lime zest
- 1/2 tablespoon lime juice
- 1 1/2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup unsalted butter, room temperature
Line a loaf pan with parchment paper and spray with cooking spray.
Bring all ingredients to room temperature. Mix all dry ingredients in the bowl of a mixer fitted with a paddle attachment. Combine the eggs, milk, lime zest and juice, and coconut extract in a separate bowl. Mix and set aside. Add butter and half of the egg mixture to the dry flour mixture. Beat until combined (about 30 seconds). Scrape down the sides of the bowl and add the rest of the egg mix. Gently mix the entire batter with a wooden spoon.
Bake for 55 to 60 minutes at 350 degrees.
- 1 cup powdered sugar
- 1 tsp lime zest
- 1 tsp lime juice
- 2 tbsp milk
- 1 cup toasted coconut
In a bowl combine powdered sugar, lime zest, lime juice and milk. Stir until smooth. If it is still too thick, add milk in increments of 1 tsp at a time. Pour over pound cake and sprinkle with toasted coconut!