Key Lime Coconut Marble Pound Cake
Jul 12, 2020 3:03:16 GMT -5
Post by bloodbought on Jul 12, 2020 3:03:16 GMT -5
Key Lime Coconut Marble Pound Cake
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Ingredients
Cake
3 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1 cup butter at room temperature
1/2 cup solid vegetable shortening
3 cups granulated sugar
6 large eggs at room temperature
1 cup whole milk at room temperature
1 3-ounce package lime flavored gelatin
2 teaspoons coconut extract
Glaze
2 tablespoons butter melted
1/2 teaspoon vanilla extract
1 and 1/2 cup powdered sugar sifted
Instructions
Cake
Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar.
Sift flour, salt, and baking powder together.
Cream butter, shortening, and sugar with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Then add the milk mixture and flour alternately, beginning and ending with flour mixture.
Pour half of the batter into another bowl and add the coconut extract. Stir to combine Then pour into the prepared tube pan.
Return the bowl with the batter to the mixer stand and add the lime gelatin. Mix until combined, but don't over mix.
Pour the lime batter over coconut batter in the tube pan and smooth the top.
Bake for 1 hour 20 minutes.
The cake is done when no crumbs or dry crumbs remain on a wooden pick when inserted in the thickest part of the cake.
Cool in the pan on wire rack 20 minutes before inverting on a platter to cool completely. Make sure it's cooled completely before covering. The cake will be good 4 or 5 days in an airtight container on the counter.
Glaze
Whisk glaze together and pour over cooled cake.
link
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Ingredients
Cake
3 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1 cup butter at room temperature
1/2 cup solid vegetable shortening
3 cups granulated sugar
6 large eggs at room temperature
1 cup whole milk at room temperature
1 3-ounce package lime flavored gelatin
2 teaspoons coconut extract
Glaze
2 tablespoons butter melted
1/2 teaspoon vanilla extract
1 and 1/2 cup powdered sugar sifted
Instructions
Cake
Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar.
Sift flour, salt, and baking powder together.
Cream butter, shortening, and sugar with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Then add the milk mixture and flour alternately, beginning and ending with flour mixture.
Pour half of the batter into another bowl and add the coconut extract. Stir to combine Then pour into the prepared tube pan.
Return the bowl with the batter to the mixer stand and add the lime gelatin. Mix until combined, but don't over mix.
Pour the lime batter over coconut batter in the tube pan and smooth the top.
Bake for 1 hour 20 minutes.
The cake is done when no crumbs or dry crumbs remain on a wooden pick when inserted in the thickest part of the cake.
Cool in the pan on wire rack 20 minutes before inverting on a platter to cool completely. Make sure it's cooled completely before covering. The cake will be good 4 or 5 days in an airtight container on the counter.
Glaze
Whisk glaze together and pour over cooled cake.
link