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A slice of Coconut Lime Pound Cake with a delicious glaze, garnished with lime zest.

Coconut Lime Pound Cake with Glaze

A light and flavorful pound cake with a buttery texture, elevated by fresh lime and coconut, topped with a simple glaze for a sweet finish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup butter, room temperature Ensure it's not melted.
  • 2 cups granulated sugar
  • 4 large eggs, room temperature Add one at a time during mixing.
  • 1 cup coconut milk or coconut cream Adds richness.
  • 2 cups all-purpose flour Sifted.
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp lime zest Freshly grated.
  • 1/4 cup lime juice Fresh.
  • 1 cup unsweetened shredded coconut Avoid sweetened for less sweetness.
For the Glaze
  • 1 cup powdered sugar
  • 2 tbsp lime juice Add a splash of coconut milk for smoothness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in the lime zest and lime juice.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients alternately with the coconut milk, starting and ending with the flour mixture. Mix until just combined. Do not overmix.
  7. Gently fold in the unsweetened shredded coconut.
Baking
  1. Pour the batter into the prepared loaf pan and smooth out the top.
  2. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. While the cake is cooling, prepare the glaze by mixing powdered sugar and lime juice in a bowl until smooth.
  2. Once the cake is warm (not hot), drizzle the glaze over the top.

Notes

For best results, use fresh lime zest, avoid rushing the creaming step, and don't overlook the cake while baking.