This moist cake is a snap to make, and is perfect for brunch, dessert, or tea time
1/2 cup butter
1 cup granulated sugar
2 eggs, beaten
1/2 cup whole milk
1 teaspoon lime juice
2 cups sifted all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
zest of 1 lime
1/2 cup flaked coconut
For the Glaze:
1 cup confectioner’s sugar
juice of 1 lime, or a bit more
Preheat your oven to 350 degrees.
Grease and flour a loaf pan (I use a standard Pyrex loaf)
Cream butter and sugar until it’s light and fluffy.
Add eggs, lime juice, and lime rind.
Add milk alternately with flour, salt, and baking powder.
Stir in the coconut, then pour into your prepared pan.
Bake 45-55 minutes, or until the cake is golden on top, and a toothpick inserted in the center comes out clean.
Stir together the confectioners sugar and juice of one lime until it makes a drizzle-able icing–not too thick that you need to spread it, but not too thin either. Add more lime juice if needed.
2 thoughts on “Coconut Lime Pound Cake”
I want to make this but the recipe doesn’t stipulate when to add the coconut. Do you just fold it into the batter at the end? Thanks!
Thank you so much for the heads-up that an entire line of the directions was missing!
Yes, just stir in the coconut right before you pour the batter into the pan.