Tropical Key Lime Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 12
★★★★★
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This Tropical Key Lime Pound Cake is a delightful twist on a classic dessert, bringing together the zesty brightness of key limes with the rich, nutty sweetness of coconut. It's a perfect treat for welcoming warmer weather or simply indulging in a taste of the tropics any time of year.

Ingredients for Tropical Key Lime Pound Cake

The heart of this cake is the flour, which provides the structure. We add granulated sugar for sweetness, balancing the tartness of the key lime juice and the aromatic key lime zest. A bit of baking soda and baking powder ensures your cake rises beautifully, while salt enhances all the flavors.

Butter is creamed with the sugar to create a light, fluffy texture. Coconut milk adds moisture and a subtle tropical note, complemented by the nutty richness of toasted shredded coconut. Vanilla extract rounds out the flavors, and eggs bind it all together, adding richness and structure. Finally, a dusting of powdered sugar gives a simple yet elegant finish.

Tips & Tricks

  • If you can't find key limes, regular limes can be used, but the flavor will be slightly different.
  • Toast the coconut by spreading it on a baking sheet and placing it in a 350°F oven for about 5-8 minutes. Watch closely, as it can burn quickly.
  • For a more pronounced lime flavor, add an extra tablespoon of zest.

Serving Suggestions

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more indulgent treat, drizzle with a simple lime glaze made from powdered sugar, lime juice, and a touch of lime zest.

Frequently Asked Questions

Can I use a different pan?
A Bundt pan is recommended for the best texture and presentation, but you can use two loaf pans. Adjust the baking time as needed.
How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.
Can I freeze this cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw in the fridge overnight before serving.

Tropical Key Lime Pound Cake Recipe Walkthrough

Start by preheating your oven to 325°F. Grease and flour a 10-inch Bundt pan thoroughly. This ensures your cake releases easily after baking without sticking.

In a large bowl, whisk together your dry ingredients: flour, baking soda, baking powder, and salt. This helps distribute the leavening agents evenly throughout the batter.

In another bowl, cream the butter and granulated sugar until the mixture is light and fluffy. This step is crucial for incorporating air, ensuring a soft and tender cake.

Add the eggs to the creamed mixture one at a time, beating well after each addition. This gradual addition helps maintain the emulsion and prevents the batter from curdling.

Mix in the coconut milk, key lime juice, key lime zest, and vanilla extract until everything is well combined. The batter should be smooth and slightly thick.

Gradually add your dry ingredients to the wet mixture, mixing just until combined. Overmixing at this stage can lead to a dense cake.

Fold in the toasted shredded coconut gently, ensuring it's evenly distributed throughout the batter.

Pour the batter into your prepared Bundt pan, smoothing out the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This short cooling period allows the cake to set slightly, making it easier to remove from the pan.

Once cooled, dust with powdered sugar before serving. This simple touch adds a bit of elegance and sweetness to each slice.

Why You'll Love This Recipe

  • Unique tropical flavor combination of key lime and coconut.
  • Moist and tender crumb, thanks to the coconut milk.
  • Simple, straightforward steps — great for bakers of all levels.
  • Makes a stunning centerpiece for gatherings.
  • Perfect balance of sweet and tart.

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)

Step-by-step 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.

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