I don’t think I’ll ever get sick of pound cakes, they’re the perfect cake! I think one of the reasons why I like them so much is because you can whip one up in no time, no special ingredients are needed and no icing is either. Plus the end result is always a luscious cake that goes well with anything! I had a can of coconut milk and I had no idea why I even bought it, but I figured since I had it, I better use it. The end result…a coconut pound cake with a lime glaze and toasted coated. This cake was great the first day, but as it sat overnight it became more dense and that’s the way I like it!
Ingredients are as follows:
1 C butter, softened
2 C sugar
2 1/2 C flour, divided in half
1 tsp. baking powder
dash of salt
1 C coconut milk (in a can)
1 tsp. vanilla
1/4 C coconut milk
1/2 C powdered sugar
1 1/2 tsp. lime juice (more if you want a stronger taste)
1 C toasted coconut
Preheat oven to 325 degrees; grease a bundt pan.
Cream the butter and sugar together.
Add eggs in, one at a time, until they’re completely incorporated.
Mix in the first 1 1/4 C of flour, baking powder and salt.
Stir in the coconut milk and vanilla.
Stir in, by hand, the last 1 1/4 C flour.
Pour into prepared pan.
Bake for 45-50 minutes; until golden brown. Set aside and cool in pan.
Mix together the coconut milk, powdered sugar and lime juice.
Invert cake from the pan and brush the glaze all over the cake.
Sprinkle the toasted coconut all over the cake.
Slice, serve and enjoy!