Coconut Key Lime Pound Cake

Coconut Key Lime Pound Cake

Makes one 9X5 inch loaf


1 cup shredded sweetened coconut, lightly toasted

1 3/4 sticks (7 ounces) butter, softened

1 1/2 cups sugar

3 large eggs

Zest of 6 key limes (about 2 regular limes)

2 tablespoons fresh key lime juice

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup whole milk

For the lime syrup

1/4 cup sugar

1/4 cup fresh key lime juice

For the lime glaze

1 1/2 cups confectioner's sugar

2-3 tablespoons fresh key lime juice


Preheat the oven to 325F degrees.

Spray a 9X5X3-inch loaf pan with nonstick baking spray.  Line the bottom of the pan with parchment paper, and spray the parchment. 

Pulse the toasted coconut in the work bowl of a food processor or a mini chopped until it is finely chopped.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and the sugar at medium speed until very light and fluffy, 5 minutes.  Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary.  Continue to beat the mixture after all of the eggs have been added for 3 minutes.  Beat in the lime zest and the lime juice.

In a medium bowl, whisk together the flour, baking powder, and salt.  With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk, mixing until combined.  Mix in the toasted coconut.

Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.  Bake until the cake is golden and a toothpick inserted into the center emerges clean, 60-70 minutes.  Allow the cake to cool in the pan for 5 minutes, then carefully invert it onto a wire rack set over a baking sheet.

Prepare the syrup:  Whisk together the sugar and the lime juice in a microwave safe bowl.  Heat the mixture for 30 seconds, stirring until the sugar dissolved (heat for an additional 10-15 seconds, if necessary.)  Using a spoon or a pastry brush, pour or bush the syrup over the still warm loaf, allowing it to soak in.  Let the loaf sit for 15 minutes.

For the glaze, whisk together the confectioner's sugar and enough of the lime juice to create a thick but pourable glaze.  Pour the glaze over the pound cake, allowing it to drizzle over the sides.  Let the glaze set for at least 15 minutes before serving.