Indulge in a slice of paradise with our Coconut Lime Pound Cake! This delectable dessert combines the rich, buttery texture of a classic pound cake with the refreshing zing of lime and the tropical essence of coconut. Perfect for any occasion, this cake will transport your taste buds to a sun-soaked beach with every bite. Whether you're hosting a summer gathering or simply treating yourself, this recipe is sure to impress your friends and family. Ready to elevate your baking game? Let’s dive into this irresistible recipe that promises to be the highlight of your dessert table!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk
- 1 tbsp lime zest
- 1/4 cup lime juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the large eggs, one at a time, to the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
- Fold in the lime zest and lime juice gently using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- For an extra touch, you can prepare a simple glaze by mixing powdered sugar with lime juice and drizzling it over the cooled cake before serving.
- Slice the Coconut Lime Pound Cake and serve it as a delightful dessert or snack, enjoying the tropical flavors in every bite.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Zest It Right: Use a microplane to zest the lime for the best flavor without the bitterness of the white pith.
- Test for Doneness: Insert a toothpick into the center of the cake; it should come out clean. If there’s batter on the toothpick, give it a few more minutes in the oven.
- Glaze for Extra Flavor: Consider making a simple lime glaze with powdered sugar and lime juice to drizzle over the cooled cake. It adds a delightful sweetness and enhances the lime flavor.
- Storage: Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This cake also freezes well—just wrap it tightly in plastic wrap!
Nutrition Facts
Calories: 490kcal
Carbohydrates: 70g
Protein: 6g
Fat: 26g
Saturated Fat: 17g
Cholesterol: 115mg
