Coconut Pound Cake with Lime Glaze Recipe - TOH

By norsegal8

Ingredients

• GLAZE:
• 1-1/2 cups butter, softened
• 1 package (8 ounces) cream cheese, softened
• 3 cups sugar
• 6 large eggs, room temperature
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sweetened shredded coconut
• 1/2 cup sugar
• 1/4 cup lime juice
• 1 teaspoon grated lime peel
• 1 teaspoon coconut extract
• Toasted sweetened shredded coconut, optional

Preparation

Step 1

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut.

Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.

In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.
Yield: 16 servings.

Originally published as Coconut Pound Cake with Lime Glaze in Taste of Home's Holiday & Celebrations Cookbook
Annual 2015, p134