Tropical Key Lime Pound Cake
Discover the zesty delight of our Tropical Key Lime Pound Cake, a refreshing twist on a classic dessert. Infused with both key lime and coconut, this cake offers a moist and dense texture that pairs perfectly with summer gatherings or as a bright addition to your dessert table.
Prep time: 15 minutesCook time: 1 hour 10 minutesServes: 12
Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup coconut milk
1/4 cup key lime juice
1 tablespoon key lime zest
1 teaspoon vanilla extract
5 large eggs
1 cup shredded coconut, toasted
1/4 cup powdered sugar (for dusting)
Instructions
1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, whisk together flour, baking soda, baking powder, and salt.
3. In another bowl, cream butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in coconut milk, key lime juice, key lime zest, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
7. Fold in the toasted shredded coconut.
8. Pour batter into prepared Bundt pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
11. Once cooled, dust with powdered sugar before serving.
Storage
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Reheating
To reheat, microwave individual slices for 10-15 seconds until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
