Yummy Lime-Coconut Pound Cake

Thanks to Natalie Bluestein for sharing her recipe with readers of The Post and Courier.  I baked two of these yesterday.  After posting the name of the cake on Facebook, I had several requests for the recipe.

Natalie Bluestein’s Lime-Coconut Pound Cake  (taken from The Post and Courier, Charleston, SC)

Serves 12-16

1 cup butter
5 eggs
Nonstick spray for preparing pan
½ cup shortening
2½ cups sugar
3 cups all-purpose flour
1 teaspoon baking powder
½ cup cream of coconut  (I used coconut milk & cream of coconut)
¼ cup lime juice
¼ cup water
1 teaspoon vanilla  (I also added 1 tsp of coconut flavoring)
1 cup flaked coconut, toasted  (I burned some of the coconut but not on purpose!)

1 batch Lime Icing (recipe follows)

Allow butter and eggs to reach room temperature (about ½ hour). Meanwhile, preheat oven to 325 degrees. Coat a 10-inch tube pan or Bundt pan with spray for baking.  (I used 10-inch tube pan.)

In a very large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed until light and fluffy. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition, and scraping the sides of the bowl frequently.

In a medium bowl, stir together flour and baking powder. In a small bowl, combine cream of coconut, lime juice, water and vanilla. Alternately add flour mixture and cream of coconut mixture to butter mixture, beating on low speed after each addition until combined. Fold in flaked coconut.

Pour batter into prepared pan, spreading evenly. Bake for 65-70 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan; cool completely on wire rack.

Drizzle Lime Icing over cake. Sprinkle with additional coconut, if desired.

Lime Icing
In a small bowl combine 1 cup powdered sugar, 1 tablespoon milk (I used coconut milk), ½ teaspoon finely shredded lime peel (I couldn’t find lime peel, so I used lemon peel), and ½ teaspoon coconut extract. 

Stir in enough additional milk, 1 teaspoon at a time, to make of drizzling consistency.   (I added a little extra of everything for the drizzled icing, making it extra moist.)

The cake is delicious warm, but it’s also good if it is frozen and then thawed. Yummy!


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