Summery Coconut & Lime Pound Cake
A few years ago, I posted a recipe for a Classic Pound Cake from The Rumford Complete Cookbook. This recipe makes a loaf cake with a lovely crumb, wonderful flavor, and it’s neither too moist, nor too dry.
This pound cake recipe is a variation of the earlier recipe. The first edition of the book is from 1908, and my edition is from 1948. I’m not sure when the pound cake (or Plain Loaf Cake, as it’s listed) was added to the book, but it’s at least 75 years old.
It’s a cinch to make, and turns out beautifully every time!
PrintCoconut Lime Pound cake
This moist cake is a snap to make, and is perfect for brunch, dessert, or tea time
Ingredients
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
Instructions
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.
Let Cool.
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.
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.
Happy baking!