Indulge your taste buds with a slice of paradise! Our Dark Chocolate Chunk Coconut Key Lime Pound Cake is a delightful fusion of rich, velvety chocolate and the zesty brightness of key lime, all wrapped in a moist, tender crumb. Perfect for any occasion, this cake will have your friends and family clamoring for seconds. With just a handful of simple ingredients and a little bit of love, you can create a show-stopping dessert that’s sure to impress. Ready to elevate your baking game? Let’s dive into this mouthwatering recipe that promises to be a hit at your next gathering!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup key lime juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup dark chocolate chunks
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next, scraping down the sides of the bowl as needed.
- Gradually add the key lime juice to the butter mixture, mixing on low speed until well combined. The batter may appear slightly curdled, which is normal.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Slowly fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in the dark chocolate chunks and shredded coconut, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 55-65 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a key lime glaze for extra flavor and presentation.
- Slice and serve at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start mixing. This helps create a smoother batter and a more tender cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle when folding in the flour.
- Zest for Extra Flavor: For an extra burst of key lime flavor, consider adding a tablespoon of freshly grated lime zest to the batter. It enhances the citrus notes beautifully!
- Check for Doneness: Ovens can vary, so keep an eye on your cake as it bakes. Start checking for doneness at the 55-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cooling is Key: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This prevents it from breaking apart and ensures a beautiful presentation.
- Storage Tips: To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days. It also freezes well for up to 3 months—just wrap it tightly in plastic wrap!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 62g
Protein: 6g
Fat: 30g
Saturated Fat: 19g
Cholesterol: 130mg
