Lime Coconut Pound Cake

By Niecer

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• pinch of salt
• 1 can unsweetened coconut milk
• 4 Tablespoons butter
• 1/3 cup lime juice (about 7-9 limes)
• zest of 2 large limes
• 1 teaspoon vanilla extract
• 2 teaspoons dark rum, optional (I used Malibu coconut rum)
• 3/4 cup shredded coconut
• additional butter and flour for greasing pan

Details

Adapted from cookingincucamonga.blogspot.com

Preparation

Step 1

Heat the oven to 350 degrees. Liberally grease a bundt pan with the additional butter, making sure to get it in each depression. Sprinkle the additional flour into the pan, turning it to fully cover the butter. Turn the pan over and gently tap out any extra flour.

Combine the flour, baking powder and salt in a medium bowl. Set aside.

Heat the coconut milk and butter in a small saucepan, just until the butter is melted and the milk is heated through. Stir in the lime juice. Set aside, but keep warm.

Using the whisk attachment, combine the lime zest and sugar in the bowl of an electric mixer. Add the eggs and beat on medium-high for 3 minutes, until the mixture is pale yellow, thick, and doubled in volume. Beat in the vanilla and rum. Scrape down the sides of the mixer with a rubber spatula.

Pour in the dry ingredients and mix on low, stopping to scrape down the sides as needed. Add in the shredded coconut and mix on low just until everything is combined.

Pour in the warm coconut mixture in a steady stream until smooth.

Pour the cake batter into the greased bundt pan and bake for 55-60 minutes, or until the cake is golden brown and a toothpick or butter knife inserted into the cake comes out clean.

Top with a lime-sugar glaze and additional shredded coconut, or just sprinkle with powdered sugar, if desired.