Coconut Lime Pound Cake
Apr 13, 2024 22:23:22 GMT -5
Post by bloodbought on Apr 13, 2024 22:23:22 GMT -5
Coconut Lime Pound Cake
1 cup unsalted butter, room temp
1/2 cup solid shortening, room temp
2 1/2 cups sugar
5 eggs, room temp
1 tablespoon vanilla extract
1 teaspoon coconut flavoring
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cream of coconut (not coconut milk; cream of coconut can be found with the cocktail mixers)
1/3 cup lime juice
2 tablespoons water
zest from one lime (about 2 tablespoons)
Lime Glaze-
1 cup powdered sugar
2 teaspoons milk
1 teaspoon lime juice
1 teaspoon lime zest
1/4 teaspoon coconut flavoring
toasted coconut for garnish
Preheat oven to 325 degrees. Spray a 10 cup Bundt pan with cooking spray made for baking or grease and lightly flour the pan.
In a large bowl, beat together the butter, sugar and extracts until light and fluffy. Add in the eggs, one at a time, beating well after each addition.
In a medium bowl, combine the flour, baking powder, salt and lime zest. In a measuring cup, combine the cream of coconut, lime juice and water.
Alternately add the flour mixture, then the coconut mixture to the butter mixture, starting and ending with the flour (flour, coconut, flour, coconut, flour), beating just until combined after each addition.
Pour into the prepared pan; smooth the top.
Bake at 325 for 65 to 75 minutes or until a skewer inserted in the middle comes out clean. Cool in pan on a rack for ten minutes, then slide a knife around the edge of the cake and carefully turn out onto the rack to cool completely.
When cool, glaze the cake. To make the cake, simply combine all the ingredients in a small bowl and drizzle over the cake. Garnish with toasted coconut.
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1 cup unsalted butter, room temp
1/2 cup solid shortening, room temp
2 1/2 cups sugar
5 eggs, room temp
1 tablespoon vanilla extract
1 teaspoon coconut flavoring
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cream of coconut (not coconut milk; cream of coconut can be found with the cocktail mixers)
1/3 cup lime juice
2 tablespoons water
zest from one lime (about 2 tablespoons)
Lime Glaze-
1 cup powdered sugar
2 teaspoons milk
1 teaspoon lime juice
1 teaspoon lime zest
1/4 teaspoon coconut flavoring
toasted coconut for garnish
Preheat oven to 325 degrees. Spray a 10 cup Bundt pan with cooking spray made for baking or grease and lightly flour the pan.
In a large bowl, beat together the butter, sugar and extracts until light and fluffy. Add in the eggs, one at a time, beating well after each addition.
In a medium bowl, combine the flour, baking powder, salt and lime zest. In a measuring cup, combine the cream of coconut, lime juice and water.
Alternately add the flour mixture, then the coconut mixture to the butter mixture, starting and ending with the flour (flour, coconut, flour, coconut, flour), beating just until combined after each addition.
Pour into the prepared pan; smooth the top.
Bake at 325 for 65 to 75 minutes or until a skewer inserted in the middle comes out clean. Cool in pan on a rack for ten minutes, then slide a knife around the edge of the cake and carefully turn out onto the rack to cool completely.
When cool, glaze the cake. To make the cake, simply combine all the ingredients in a small bowl and drizzle over the cake. Garnish with toasted coconut.
link