Coconut Lime Pound Cake Recipes

HEAVENLY COCONUT POUND CAKE FROM SOUTHERN LIVING

Steps:

• Cream butter, shortening and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add almond and coconut flavorings.
• Alternately add flour and milk, beating after each addition.
• Stir in coconut.
• Spoon Batter into well greased tube or bundt pan.
• Bake at 350° for 1¼ hours.
• Let cake cool for 10 minutes in pan and release.
• Spoon glaze on cake.
• Mix sugar, boiling water and coconut flavoring.
• Bring to a boil for 1 minute.
• Remove from heat.
• If you'd like to thicken, add corn starch. I added ¼ cup for some slight thickening.
• Spoon over cake.

COCONUT LIME CAKE

Steps:

• For the Coconut Lime Cake Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, lime zest and salt for 30 seconds. Set aside In another bowl, add the buttermilk, oil and vanilla. Set aside.. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes or until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Do not mix above medium speed or over mix the cake batter. Bake at 350 degrees for 22 - 25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 5 to 10 minutes and turn out. For the Lime Simple SyrupIn a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear. Remove from heat and stir in the lime juice. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat. Brush a small amount of the syrup onto your cake layers before you begin assembling your cake. Apply sparingly so that the cake does not become soggy. We apply while the cakes are still warm but you could also do this with the cakes at room temp just before assembling. We prefer to use a pastry brush. With lime juice added to the mixture it will last 3 to 4 days in the refrigerator. You will likely have leftover syrup. For the Lime Curd FillingCombine sugar and cornstarch in a small saucepan, pour in water. Over medium heat, stir the mixture constantly until it thickens and comes to a boil. Boil for 1 minute, remove the pan from the heat. Spoon approximately 1/4 cup of the hot mixture into a small bowl containing the egg yolk and stir quickly until combined. Pour the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring constantly, approximately 1 to 2 minutes. The mixture will thicken slightly. Remove the pan from the heat and stir in the butter, lime juice and lime zest. Cool before using, the curd will become thicker as it cools in the refrigerator. Can be covered and refrigerated for 5 days. *Note that we sprinkled the top of the curd with some flaked coconut. For the Coconut Cream Cheese FrostingAdd the butter to the mixing bowl and mix until smooth. Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth. Add the coconut and vanilla extracts Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while. Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return it to a good piping consistency. Assembly Place the first layer on a cake base or pedestal. Preferably using a pastry brush, brush the top of the cake with lime simple syrup. Pipe a dam of coconut cream cheese frosting (using a piping bag with the tip snipped away). Pipe a ring of the frosting about 1/4 inch from the edge of the cake. Fill inside of the dam with the lime curd filling and sprinkle with coconut. Add the next layer and repeat. Then add the final layer, brush with the lime simple syrup, and frost the cake with coconut cream cheese frosting. As a final step, press flaked coconut all over the cake, into the frosting to cover the cake. I used a large french piping tip (8B) to pipe stars around the top edge of the cake. *Note that you may need to brush away coconut in the spots where you will pipe your stars as it is difficult to make it adhere otherwise. Gently push tiny slices of lime into the frosting stars, or add lime accents to the center of the cake.

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.

COCONUT LIME POUND CAKE

Steps:

• Preheat oven to 350. Line a 9x4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray.
• 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.
• 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.

COCONUT POUND CAKE WITH LIME GLAZE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.