Coconut Lime Cake Recipe
vanilla pound cake, key lime curd, coconut whipped cream, toasted coconut flakes, lime zest
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake and Toppings
Method
Preparation
Make the Vanilla Pound Cake
Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
Cream Butter and Sugar
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the key lime juice. Mix until just combined.
Bake the Cake
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Coconut Whipped Cream
In a mixing bowl, beat the coconut cream and powdered sugar until fluffy.
Serve the Cake
Once the cake is cooled, spread the coconut whipped cream on top, sprinkle with toasted coconut flakes, and garnish with lime zest.