Coconut Lime Pound Cake Recipes

COCONUT LIME POUND CAKE

Steps:

• Preheat oven to 350. Line a 9x4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray.
• In a large bowl cream together sugar and butter until light and fluffy. Add greek yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice and blend until smooth. In a medium bowl whisk together flour and baking soda.
• Add dry ingredients to wet ingredients and mix until smooth. Pour batter into prepared pan. Bake 60-80 minutes until an inserted toothpick comes out clean. Allow cake to cool completely on a wire rack.
• When cake has cooled completely, prepare the glaze. Use a hand mixer to mix together powdered sugar, lime juice, coconut extract, and heavy cream (or half and half or milk) until smooth and pourable.
• Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly. Sprinkle with shredded coconut if desired. Allow to cool completely before slicing. Store in airtight container.

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.

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!!!!!!

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.