In my travels through the lush landscapes of Southeast Asia, I discovered the tantalizing combination of coconut and lime. The vibrant flavors inspired me to create a pound cake that captures the essence of tropical bliss. This cake is not only easy to prepare but also bursts with a refreshing zing that transports you to sun-kissed beaches with every bite.
**Ingredients:**
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 3 cups all-purpose flour
– 1 cup coconut milk
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– Zest of 2 limes
– 1/4 cup fresh lime juice
– 1 cup shredded sweetened coconut
– 1 teaspoon vanilla extract
**For the Glaze:**
– 1 cup powdered sugar
– 2 tablespoons fresh lime juice
– 1 tablespoon coconut milk
– Shredded coconut for garnish
**Instructions:**
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure your cake releases beautifully once baked.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy. This process should take about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl occasionally to incorporate all ingredients evenly.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the coconut milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
Fold in the lime zest, lime juice, shredded coconut, and vanilla extract into the batter. The mixture should be thick and creamy, with speckles of green from the lime zest.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the pound cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar, fresh lime juice, and coconut milk in a small bowl until smooth. Drizzle the glaze over the cooled pound cake, allowing it to cascade down the sides.
Finish your creation by sprinkling shredded coconut on top for an added tropical flair.
Serve this delightful Coconut and Lime Pound Cake at your next gathering or enjoy it as a sweet escape any day. Each slice is a taste of paradise that brings a little piece of Southeast Asia to your kitchen. Enjoy your culinary adventure!