Taste of Home
Coconut Pound Cake with Lime Glaze
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours min. + cooling
YIELD: 16 servings.
This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. —Jo McFarland, Sterling, Virginia
Ingredients
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1-1/2 cups butter, softened
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1 package (8 ounces) cream cheese, softened
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3 cups sugar
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6 large eggs, room temperature
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2 teaspoons coconut extract
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1 teaspoon vanilla extract
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1/8 teaspoon almond extract
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 cups sweetened shredded coconut
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GLAZE:
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1/2 cup sugar
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1/4 cup lime juice
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1 teaspoon grated lime zest
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1 teaspoon coconut extract
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Toasted sweetened shredded coconut, optional
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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2.
In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
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3.
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.
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4.
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.
Nutrition Facts
1 slice: 547 calories, 28g fat (18g saturated fat), 130mg cholesterol, 328mg sodium, 69g carbohydrate (50g sugars, 1g fiber), 6g protein.
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