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Coconut Lime Pound Cake
Coconut Lime Pound Cake
- Recipe Submitted by Condiments on 05/16/2014
Category: Dinner Party, Kids, Gifts, Cakes
Ingredients List
- ½ cup (one stick) butter, softened
- 1½ cups sugar
- ½ cup plain greek yogurt (may sub sour cream)
- 3 eggs
- ½ teaspoon vanilla
- zest of 2 limes
- juice of 1 lime
- 1½ cups flour
- ¼ teaspoon baking soda
- ~~~~~ glaze ~~~~~
- 1½ cups powdered sugar
- juice of 1 lime
- 2 teaspoons coconut extract
- 1-1½ tablespoons heavy cream, or half and half, or other milk
- optional: shredded coconut
Directions
1. Preheat oven to 350. Line a 9x4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray.
2. In a large bowl cream together sugar and butter until light and fluffy. Add greek yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice and blend until smooth. In a medium bowl whisk together flour and baking soda. Add dry ingredients to wet ingredients and mix until smooth. Pour batter into prepared pan. Bake 60-80 minutes until an inserted toothpick comes out clean. Allow cake to cool completely on a wire rack.
3. When cake has cooled completely, prepare the glaze. Use a hand mixer to mix together powdered sugar, lime juice, coconut extract, and heavy cream (or half and half or milk) until smooth and pourable. Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly. Sprinkle with shredded coconut if desired. Allow to cool completely before slicing. Store in airtight container.
2. In a large bowl cream together sugar and butter until light and fluffy. Add greek yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice and blend until smooth. In a medium bowl whisk together flour and baking soda. Add dry ingredients to wet ingredients and mix until smooth. Pour batter into prepared pan. Bake 60-80 minutes until an inserted toothpick comes out clean. Allow cake to cool completely on a wire rack.
3. When cake has cooled completely, prepare the glaze. Use a hand mixer to mix together powdered sugar, lime juice, coconut extract, and heavy cream (or half and half or milk) until smooth and pourable. Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly. Sprinkle with shredded coconut if desired. Allow to cool completely before slicing. Store in airtight container.
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