I was thisclose to getting my Autumn on and deluging you with Pumpkin, Apple and Maple recipes because…well, pumpkin. Pumpkin, apple and maple…oh my, pumpkin and apple and maple, oh my. You know you just said that sing song “Wizard Of Oz” style. Admit it.
But then, one night, while I was NOT sitting and watching Rocky II for the third time in as many weeks (I’m not a Stallone fan normally, but dayum, he was hot in that movie 😀 ) and looking through one of the 9000 cooking magazines I have, I saw this recipe. There was no way I could pass it up and definitely no way I could wait until the politically correct blogger time of early Summer or Spring to make this. I absolutely love the combo of coconut and lime and tend to use it often. I also love pound cake with a passion usually saved for Cheetos and Ho-Hos before they changed the recipe.
This is totally worth putting off Fall baking for a few days. Worth it enough that I wish I had gotten it out of the house and sent it to work with my husband because it’s evil as it stares it me and taunts me to eat just one more slice. The lime and coconut flavors blend so beautifully with neither overpowering the other. This has the quintessential pound cake crumb; moist, dense and tender with the bottom (what was the top in the pan) being crispy and crunchy like a good pound cake should be. I didn’t make any drastic changes from the cookbook/magazine recipe. I used lime juice in the glaze instead of just milk and I added zest in the cake batter because all it used originally was the juice and that was NOT acceptable. Must…have…zest. Also, I used a fair amount more vanilla extract. It also called for coconut in the cake and I don’t care for that, so buh-bye it went. Otherwise, still pretty much like the book.
You know the drill… 🙂
Coconut Lime Pound Cake
- 1 cup unsalted butter, room temp
- 1/2 cup solid shortening, room temp
- 2 1/2 cups sugar
- 5 eggs, room temp
- 1 tablespoon vanilla extract
- 1 teaspoon coconut flavoring
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cream of coconut (not coconut milk; cream of coconut can be found with the cocktail mixers)
- 1/3 cup lime juice
- 2 tablespoons water
- zest from one lime (about 2 tablespoons)
- Lime Glaze-
- 1 cup powdered sugar
- 2 teaspoons milk
- 1 teaspoon lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon coconut flavoring
- toasted coconut for garnish
- Preheat oven to 325 degrees. Spray a 10 cup Bundt pan with cooking spray made for baking (Bakers Joy or Wiltons) or grease and lightly flour the pan.
- In a large bowl, beat together the butter, sugar and extracts until light and fluffy. Add in the eggs, one at a time, beating well after each addition.
- In a medium bowl, combine the flour, baking powder, salt and lime zest. In a measuring cup, combine the cream of coconut, lime juice and water.
- Alternately add the flour mixture, then the coconut mixture to the butter mixture, starting and ending with the flour (flour, coconut, flour, coconut, flour), beating just until combined after each addition.
- Pour into the prepared pan; smooth the top.
- Bake at 325 for 65 to 75 minutes or until a skewer inserted in the middle comes out clean. Cool in pan on a rack for ten minutes, then slide a knife around the edge of the cake and carefully turn out onto the rack to cool completely.
- When cool,Â glaze the cake. To make the cake, simply combine all the ingredients in a small bowl and drizzle over the cake. Garnish with toasted coconut.
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Sugar amount is missing from recipe….I did make the cake ..omitted the shortening, added 1 1/2 sugar. Cake was delicious, but a little dry. Unsure if the shortening would have made a difference
Nice catch on the sugar. Thank you. And yes, the shortening being omitted would have made a huge difference in texture. It’s inadvisable to omit something major in a recipe and the fats in a cake are definitely major.