Coconut Lime Pound Cake – Incredibly moist and delicious lime-flavored pound cake with a decadent but simple coconut lime glaze!!!
You know the peanut butter fad? Peanut butter is the big thing these days. Instagram is chock full of iPhone pictures of people’s cereal spoons dripping with peanut butter. I really tried to get on board that train. I spent a whole month dipping anything and everything into peanut butter. Pretzels, bananas (I don’t even like bananas), carrots (ewe), ice cream. Annnnnd my love for coconut continues to reign supreme. I really enjoy peanut butter, but do you know how much I love coconut? There aren’t words.
Food bloggers don’t get the opportunity to make their favorite dishes over and over like we wish we could. We are constantly developing new recipes and even when we do make an old recipe, we feel the need to put a new spin on it, for the sake of the blog. This is a recipebI made last year when I started Creme de la Crumb. It is absolutely, hands down one of my all time favorite recipes I’ve ever made. It’s addicting!!! This Coconut Lime Pound Cake is a coconut lover’s paradise. And if you’re diggin’ lime too? You might cry tears of joy with a single bite. Just a heads up.
What people are saying about this Coconut Lime Pound Cake
“Oh my, this was delicious! I never used yogurt in baking before but it added such a fantastic taste and texture to this cake that I’ll definitely be using it more often. I made this a few days ago to test it before making it for Easter with the whole, extended family. It is so delicious that I’ve eaten about half of it already! Thank you!” – Teresa
“This pound cake recipe is AMAZING (yes, caps were necessary). I made it to take to an outdoor concert and my boyfriend could not get enough – he said it was the best thing I’ve ever baked! Now, I’m doubling the recipe to take two loafs home for my parents this weekend! Thanks for sharing – and keep ’em coming! ” – Brittney
Coconut Lime Pound Cake
Ingredients
- ½ cup (1 stick) butter - softened
- 1 ½ cups sugar
- ½ cup plain greek yogurt - (may sub sour cream)
- 3 eggs
- ½ teaspoon vanilla
- zest of 2 limes
- juice of 1 lime
- 1 ½ cups flour
- ¼ teaspoon baking soda
Glaze
- 1 ½ cups powdered sugar
- juice of 1 lime
- 2 teaspoons coconut extract
- 1 ½ tablespoons heavy cream - or half and half, or other milk
Instructions
- Preheat oven to 350. Line a 9×4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray.
- In a large bowl cream together sugar and butter until light and fluffy. Add greek yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice and blend until smooth. In a medium bowl whisk together flour and baking soda.
- Add dry ingredients to wet ingredients and mix until smooth. Pour batter into prepared pan. Bake 60-80 minutes until an inserted toothpick comes out clean. Allow cake to cool completely on a wire rack.
- When cake has cooled completely, prepare the glaze. Use a hand mixer to mix together powdered sugar, lime juice, coconut extract, and heavy cream (or half and half or milk) until smooth and pourable.
- Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly. Sprinkle with shredded coconut if desired. Allow to cool completely before slicing. Store in airtight container.
Notes
Nutrition
If you like this Coconut Lime Pound Cake, you’ll enjoy my Slow Cooker Salted Caramel Hot Chocolate, and Mango Blackberry Smoothie.
One question, you have it noted that it makes a 9×13 loaf? I’m hoping that’s a typo. 😀
Oh boy, yes that was a typo! I don’t think they even make bread pans that size do they?? Ha! It makes one 5×9 inch or 4×8 inch loaf. Thanks for the catch and sorry for the confusion! 🙂
This pound cake recipe is AMAZING (yes, caps were necessary). I made it to take to an outdoor concert and my boyfriend could not get enough – he said it was the best thing I’ve ever baked! Now, I’m doubling the recipe to take two loafs home for my parents this weekend! Thanks for sharing – and keep ’em coming! 🙂
This is my (and my husband’s!) favorite recipe I’ve ever made – we just can’t get enough of this cake!!! I always promise myself I’m going to give it away but somehow it always ends up in my stomach 😉 Thanks Brittney!!
Hi – this looks delish! Can you tell me what kind of coconut you use for the top? ( sweetened or unsweetened). Also if you use the actual coconut for the top – do you still need to use coconut extract?
Thanks
Hi J, I used shredded sweetened coconut flakes. 🙂
Will it work with unsweetened? Any adjustments necessary?
Thx!
Nope no adjustments necessary!
Hi. Does this cake need to be kept refrigerate because of
the youghurt? How long does it keep for?
Hi Belinda – this cake can be stored at room temperature and keeps for about a week. 🙂
Hey Tiffany!
This sounds absolutely divine. What would you recommend as a substitute for the eggs? Egg substitutes are difficult to come by where I live.
Also, what do you think of grated white chocolate on this?
Hi Christine! Honestly I’m not sure what could be used instead of the eggs… but on top of this cake is shredded coconut flakes 🙂