Traveling through the lush landscapes of Southeast Asia, I was captivated by the vibrant flavors of coconut and lime, and the warm, aromatic spice of cardamom. This inspired me to create a delightful pound cake that echoes these experiences and transports your taste buds to distant shores. The combination of zesty lime and creamy coconut will have you dreaming of sunny beaches, while the cardamom-infused whipped cream adds a sophisticated twist.
### Ingredients
#### For the Coconut-Lime Pound Cake:
– 1 ½ cups unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 3 cups all-purpose flour
– 1 cup coconut milk
– Zest of 2 limes
– 1/4 cup fresh lime juice
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup shredded sweetened coconut
#### For the Cardamom Whipped Cream:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1/2 teaspoon ground cardamom
– 1 teaspoon vanilla extract
### Instructions
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to ensure your cake releases easily once baked.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial, as it incorporates air into the batter, leading to a tender cake.
Add the eggs to the butter mixture one at a time, mixing well after each addition. Make sure everything is well combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the coconut milk. Begin and end with the flour mixture. Mix until just combined.
Next, fold in the lime zest, lime juice, and shredded coconut. The bright flavors will infuse the cake, giving it a refreshing twist.
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the cardamom whipped cream. In a medium bowl, whip the heavy cream with a hand mixer or stand mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar, ground cardamom, and vanilla extract, continuing to whip until stiff peaks form.
Once the cake is baked, remove it from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
To serve, slice the coconut-lime pound cake and generously dollop the cardamom whipped cream on top. Garnish with additional lime zest or toasted coconut for an extra touch.
Enjoy this decadent dessert that embodies the essence of tropical bliss and evokes memories of my enchanting travels. Each bite is a celebration of flavor, culture, and the joy of sharing sweet moments with loved ones.