Coconut Lime Pound Cake

Sweet, tangy and refreshing. This Coconut lime pound cake drizzled with a lime glaze and sprinkled with shredded coconut is simply delicious.

This cake works well in any pan. Just keep in mind that the baking time should be adjusted according to the pan that you choose to use. For example a bunt cake pan or two 8 inch pans will bake much faster than a loaf tin. Just keep checking to see if the cake is done after +/- 20 minutes of baking. Do not open your oven before this as the cake may fall flat.

I hope you will enjoy this Tangy coconut lime pound cake.

Makes 1 double-layer 8 inch cake.

Ingredients

1/2 Cup butter, softened
1 1/2 Cups sugar
3 Eggs
1/2 Cup Buttermilk
1/2 Teaspoon Vanilla essence
Zest of 2 Limes
Juice of 1 Lime
1 1/2 Cup Cake Flour
1/4 Teaspoon Baking powder
a Pinch of salt

Glaze

1 1/2 Cups Icing sugar
Juice of 1 Lime
1 Teaspoon Coconut extract
1 -2 Teaspoons Milk

Shredded Coconut for decoration

Directions

Preheat the oven to 180 c
Grease a 2 X 8-inch pans or 9-inch Bunt pan or a 9-4 inch loaf pan and set aside.

In a mixing bowl and using an electric mixer, beat the butter and sugar together until light and fluffy.
Now add the eggs one at a time, while mixing well after each addition. While mixing on a low speed add in the buttermilk followed by the vanilla essence, lime zest and lime juice.

In a separate bowl sift together the Cake flour, baking powder and salt. Add the dry ingredients to the wet and mix until smooth.
Pour the batter into your prepared pan/s. And bake 20-25 minutes or until done. To test if the cake is baked, insert a toothpick into the center of the cake. If it comes out clean, the cake is baked. Just keep in mind that the baking time should be adjusted according to the pan that you choose to use. (For example a bunt cake pan will bake much faster than a loaf tin)

Once baked, allow the cake to cool 5-10 minutes before removing it from the pan. Allow the cake to cool completely on a cooling wrack.
While the cake is cooling off, prepare the glaze by mixing the icing sugar, lime juice & Coconut extract together with an electric mixer. Add1 teaspoon of Milk to the mixture. Add the second spoon of milk, only if it seems to thick.

Drizzle the glaze over the cooled cake and while the glaze is still wet sprinkle with shredded coconut.

Decorate with fresh flowers or in this case I used some speckled eggs.

Enjoy!!