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!).
Lime Coconut Pound Cake
Ingredients
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
Lime Glaze
- 1 cup powdered sugar
- 1 tsp lime zest
- 1 tsp lime juice
- 2 tbsp milk
- 1 cup toasted coconut
Instructions
Lemon Coconut Pound Cake
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Line a loaf pan with parchment paper and spray with cooking spray.
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Bring all ingredients to room temperature.
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Mix all dry ingredients in the bowl of a mixer fitted with a paddle attachment.
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Combine the eggs, milk, lime zest and juice, and coconut extract in a separate bowl.
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Mix and set aside. Add butter and half of the egg mixture to the dry flour mixture.
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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.
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Bake for 55 to 60 minutes at 350 degrees.
Lime Glaze
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In a bowl combine powdered sugar, lime zest, lime juice and milk.
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Stir until smooth. If it is still too thick, add milk in increments of 1 tsp at a time.
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Pour over pound cake and sprinkle with toasted coconut!
