when i was a kid, i loved reaching my hand into a box of chocolates, taking a bite, and seeing what i got. and in our house, boxes of chocolate only came once a year, at christmas in the form of a four piece whitman's sampler, so you had better pick a good one. each and every year, as hard as i tried to avoid the coconut, it felt like i always chose it first. and the only thing worse to a kid with braces was the chewy chocolate covered caramel.
lucky for me, i grew up and discovered true coconut goodness - pina coladas, coconut popsicles, samoas. and now i can add this cake to the list. it's the perfect bite of tropical goodness, when instead of lying on the beach drinking a pina colada, you're stuck at your desk at work, day dreaming about your next island getaway. the only thing better? a real pina colada, sitting on the beach, in mid february.
coconut lime pound cake
adapted from honey & jam and seven spoons
1 hr 15 min, makes 1 loaf
for the cake:
1 1/4 cups milk
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup sugar
1 1/2 cups sweetened or unsweetened coconut
finely grated zest of one lime, about 1 tablespoon
6 tablespoons unsalted butter, melted
for the glaze:
juice from one lime
1 to 1 1/2 cups confectioners sugar
- preheat your oven to 350F. spray an 8 by 4 inch loaf pan with nonstick spray and set aside.
- in a small bowl, whisk the eggs, milk, and vanilla and set aside.
- in a large bowl, whisk the flour, baking powder, cinnamon, and salt. stir in the sugar, coconut, and lime zest. make a well in the center and add the egg mixture, stir until combined. gently mix in the melted butter.
- pour the batter into the pan and bake about one hour, or until a toothpick comes out clean.
- remove from oven, and cool in the pan five to ten minutes. invert and finish cooling on a wire rack.
- when the cake is cool, make the glaze. place the lime juice in a small bowl. add one cup confectioners sugar and whisk until blended. make the glaze to the consistency you like - add more confectioners sugar to make the glaze thicker or water to make it thinner. drizzle the glaze over the cooled cake.