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Floribbean Pound Cake




Source of Recipe


Simply Perfect Picnics






List of Ingredients



• 3 cups all-purpose flour
  
• 1 1/2 tsp baking powder
  
• 1 1/2 cups butter (no substitutes), softened
  
• 1 1/2 cups sugar
  
• 6 eggs
  
• 4 to 5 tsp finely shredded lime peel (about 3 limes)
  
• 1/3 cup canned unsweetened coconut milk or milk
  
• 1/2 cup sugar
  
• 1/3 cup lime juice
  
• 1/2 to 1 cup toasted coconut
  






Instructions



1. Stir together flour and baking powder; set aside.
   
2. Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Gradually add the 1 1/2 cups sugar, 2 T at a time, beating on medium-high speed about 6 minutes total or till very light and fluffy. Add eggs, one at a time, beating 1 minue after each addition; scrape bowl often. Beat in lime peel.
   
3. Gradually add flour mxiture to butter mixture, beating on medium-low speed just till combined. Beat in coconut milk or milk. Spread batter evenly in a greased and floured 10" fluted tube pan. Bake in a 325 degree oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean.
   
4. Meanwhile, for syrup, combine the 1/2 cup sugar and lime juice in a small saucepan; heat over medium heat to dissolve sugar.
   
5. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack over a sheet of waxed paper. Prick top and sides of cake with a toothpick and brush with the syrup. Immediately sprinkle with coconut; cool. Transport in a covered container.
   






Final Comments


Makes 18 servings.