Best Coconut Lime Pound Cake Recipes

COCONUT POUND CAKE WITH LIME GLAZE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make mango-lime sauce: Puree chopped mango, lime juice, sugar, and a pinch of salt in a food processor until smooth. Top with diced mango and lime zest.

COCONUT LIME POUND CAKE

Steps:

• Preheat oven to 350°F. Grease and flour a 10-inch tube pan. In a large bowl, cream the butter and sugar for 5 minutes, add eggs one at a time until completely incorporated and very fluffy. Sift dry ingredients - cake flour, salt, baking soda into a small bowl. In another bowl, combine sour cream, coconut extract, coconut flakes, lime zest, lime juice until smooth. Add 1/3 dry mixture to egg mixture and mix until completely blended. Add 1/2 sour cream mixture, and blend. Continue in this manner until all the flour mixture and all the sour cream mixture have been added to the egg mixture. Pour into pan and bake for 55-60 minutes. Remove from oven and let sit as you make the glaze. Blend the powdered sugar and lime juice until smooth, all lumps removed. Remove the cake from the pan and drizzle the glaze over the top. Let cool completely.

COCONUT LIME POUND CAKE

Steps:

• 1.Preheat oven to 325°F. Grease and lightly flour or spray heavily with Cooking Joy a 9- or 10-inch tube pan.
• 2.In a large bowl, whisk together flour, baking powder and salt.
• 3.In a separate bowl, use an electric mixer (on medium speed) to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix thoroughly. Stir in the milk, coconut extract, lime juice, and shredded coconut. Slowly add the flour and baking powder till thoroughly mixed well. Pour batter into prepared pan and bake until golden brown, about 1 hour.
• Whisk together the coconut milk or Almond milk, coconut extract, lime juice and confectioner's sugar until smooth, adding more sugar as needed to thicken the glaze .Let the cake cool in pan the pan for at least 5-10 minutes before removing. Drizzle with glaze while cake is still warm. Cut a piece and enjoy!!!!!!