Okay, so I have to tell you, this **Coconut Lime Pound Cake** has become my absolute go-to for everything! Seriously, from potlucks to just a craving on a Tuesday night, it’s the answer. I actually stumbled upon this recipe when I was trying to recreate a slice of cake I had on a trip to the Florida Keys – you know, all sunshine and ocean breezes? I fiddled and tweaked and, after *many* test batches (someone had to do it!), this perfect version was born. The best part? It’s crazy easy! And the flavor? To die for! The zing of lime with that luscious coconut is pure magic. It’s the perfect dessert, trust me!
Why You’ll Love This **Coconut Lime Pound Cake**
Honestly? Where do I even start? This **Coconut Lime Pound Cake** is like sunshine in a loaf pan, and here’s why you’re going to fall head-over-heels for it too:
- Seriously EASY to make! Even if you’re a beginner baker, you’ve totally got this.
- That flavor combination! The coconut and lime are a match made in heaven. It’s zesty, tropical, and utterly delicious.
- Perfect for any occasion! Seriously, this cake is a crowd-pleaser for birthdays, casual get-togethers, or just because.
- It’s super moist! No dry, crumbly cake here. It stays perfectly moist for days (if it lasts that long, that is!).
Trust me; this cake is the bomb!
Ingredients You’ll Need for the Perfect **Coconut Lime Pound Cake**
Okay, so let’s talk ingredients! You probably have most of these in your pantry already, which is a win, right? You’ll need 1 cup (that’s two sticks!) of unsalted butter – make sure it’s softened, but not melted! Also, you’ll need 2 cups of regular granulated sugar, and 4 large eggs. Don’t forget 1 teaspoon of vanilla extract and a 1/2 teaspoon of coconut extract. These really amp up that coconut flavor! Then, you’ll be grabbing, 3 cups of all-purpose flour, 1 teaspoon of baking powder, and just a pinch of salt (1/4 teaspoon). And finally, you’ll want 1 whole cup of full-fat coconut milk, 1/4 cup of fresh lime juice, and the zest of 2 limes.
Step-by-Step Instructions: How to Make **Coconut Lime Pound Cake**
Alright, friends, let’s get baking! This **Coconut Lime Pound Cake** is super straightforward, and I’ll walk you through every step. Just follow along, and you’ll have cake success in no time. Don’t worry; I’ve got your back on everything!
Prepping Your Oven and Pan
First things first: preheat your oven to 350°F (175°C). Seriously, don’t skip this! It’s super important to let the oven heat up fully, so your cake bakes evenly. Then, grab a 9×5 inch loaf pan, and get ready to grease and flour it. You can use cooking spray, or, what I like to do is butter the pan and then dust it with flour. Shake out any extra flour. This helps prevent sticking, and honestly, who wants a cake that sticks?!
Creaming Butter and Sugar for the **Coconut Lime Pound Cake**
Okay, now for the fun part! In a big bowl (I love my stand mixer, but a hand mixer works too!), cream together that softened butter and sugar. You want to beat them until they’re light and fluffy. This is SO important for a good texture! It might take a few minutes, so be patient. Then, beat in the eggs one at a time, and don’t forget to add in those extracts, vanilla *and* coconut. This helps create great flavor!
Combining Wet and Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Then, slowly add the dry ingredients to the wet ingredients, alternating with the coconut milk. Start and end with the dry ingredients. This helps keep the batter from getting weird. Stir in the lime juice and zest last. Remember, don’t overmix! Just combine everything until it looks smooth and lovely. Careful, though, it splatters, so slow and steady wins the race!
Baking and Cooling Your **Coconut Lime Pound Cake**
Pour that beautiful batter into your prepared loaf pan. Bake for 55-65 minutes, but keep an eye on it! You’ll know it’s done when a wooden skewer inserted into the center comes out clean. Once it’s done, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This is the hardest part, because the smell is amazing and you’ll want to eat it *now*! But trust me, you *need* to let it cool completely before you go glazing it. Patience, grasshopper!
Tips for Success: Making the Best **Coconut Lime Pound Cake**
Okay, friends, I’ve learned a few things while making this **Coconut Lime Pound Cake** over the years, and I’m happy to share them. First off, fresh is best. Like, *really* fresh. Use the best quality ingredients you can find, especially with the limes and the coconut milk. Those flavors are what shine! Also, don’t be afraid to zest the limes *generously*. You want that amazing lime aroma and flavor throughout the cake. Make sure your baking powder isn’t old—I’ve made that mistake *once* and, trust me, it wasn’t pretty. And finally, don’t overbake it! A slightly underbaked cake is *way* better than a dry one. You can always add a lil’ extra baking time if you need, but keep an eye on it!
Ingredient Notes and Substitutions
Okay, so let’s get down to the nitty-gritty of the ingredients. Sometimes, you just gotta know, right? First off, the butter – unsalted is a must, so you can control the saltiness. If you *only* have salted butter, just cut back on the salt in the recipe. Speaking of salt, I use regular table salt, but if you have a fancy sea salt, go for it! Just make sure it’s a fine grind, so it dissolves nicely. Then, about the coconut milk: full-fat is key here! It gives the cake that rich, lovely texture. Trust me, it makes a huge difference. If you can only find lite coconut milk, the cake will still be good, but not as amazing. As for the limes? Try to get the freshest ones you can find. The zest is where all the flavor is!
Make-Ahead & Freezer Tips for Your **Coconut Lime Pound Cake**
Okay, so life gets busy, I get it! Here’s the lowdown on getting ahead of the game with this amazing cake! You can totally make this **Coconut Lime Pound Cake** a day or two in advance. Just bake it, let it cool completely, and then wrap it tightly in plastic wrap. You can leave it at room temperature, or stick it in the fridge – makes no difference! For longer storage, this cake freezes beautifully. Wrap it tightly in plastic wrap, then pop it into a freezer-safe bag. It’ll last for up to 3 months. When you’re ready to eat it, just thaw it at room temperature, and you’re good to go!
Variations to Elevate Your **Coconut Lime Pound Cake**
Okay, so once you’ve mastered the basic recipe (which I just KNOW you will!), why not get a little adventurous? This **Coconut Lime Pound Cake** is like a blank canvas, ready for you to get creative! You could add a handful of shredded coconut to the batter for even more coconutty goodness. Maybe try adding a tiny pinch of cardamom or a dash of ginger to the batter for a warm, spicy twist. Or, get *really* crazy and mix in some fresh blueberries or raspberries! Trust me, the possibilities are endless and always delicious!
Frequently Asked Questions About **Coconut Lime Pound Cake**
I know you probably have questions, so let’s get those answered right away! I hear these all the time, so I figured I’d include them here. If you have others, just shout ’em out in the comments below!
Can I use bottled lime juice instead of fresh?
You *can*, but I really, *really* recommend fresh lime juice. Trust me, it makes all the difference! Bottled lime juice sometimes has a weird aftertaste, and the flavor just isn’t as bright or fresh. Plus, you’ll get those gorgeous bits of lime zest in there, which just adds so much flavor and that little pop of color! Go fresh, you won’t regret that choice.
How do I store the **Coconut Lime Pound Cake**?
This cake is pretty easy to store! You can keep it at room temperature, but make sure you wrap it tightly in plastic wrap or put it in an airtight container so it doesn’t dry out. It’ll be fine for about 3 days. Or, pop it in the fridge for up to a week. If it lasts that long, that is! If you are like me, it won’t last more than a day!
What if I don’t have coconut extract?
No worries! If you can’t find coconut extract, just leave it out. The coconut milk and the zest of the limes will still give the cake a lovely coconutty flavor. Bonus points if you have some shredded coconut to sprinkle on top!
Nutritional Information Disclaimer
Okay, just a quick note here! The nutritional information for this **Coconut Lime Pound Cake** is just an estimate, and it can totally change depending on the brands of ingredients you use and any substitutions you make. I haven’t measured things down to the milligram, so it’s only a rough idea, okay?
Print
Coconut Lime Pound Cake
- Total Time: 80 min
- Yield: 10 servings
- Diet: Vegetarian
Description
A moist and flavorful pound cake with coconut and lime.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup full-fat coconut milk
- 1/4 cup lime juice
- Zest of 2 limes
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and coconut extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients.
- Stir in the lime juice and lime zest.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For extra flavor, you can brush the cooled cake with a lime glaze.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
