Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Coconut Lime Pound Cake




Source of Recipe


Maizey






List of Ingredients



• 2 cups sugar
  
• 1 cup butter, softened
  
• 4 eggs
  
• 3 cups all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 3/4 cup milk
  
• 1 cup toasted coconut
  
• 1 teaspoon coconut flavoring
  
• Juice from 1 lime and zest
  
• Glaze:
  
• 1 1/4 cups powdered sugar
  
• 2 teaspoons lime juice, lime zest (optional)
  
• 2 tablespoons milk, blend well
  






Instructions



1. Grease and flour a 12 cup bundt pan or a 10 cup tube pan. Preheat oven to 325 degrees, Toast 2 cups of coconut.
   
2. Mix sugar and butter together, add one egg at a time, add baking powder, baking soda, salt, alternate flour and milk. Add coconut flavor, lime juice, zest and toasted coconut. Pour into cake pan. Bake for 55 to 65 minutes, cool 10 minutes. Remove from pan.
   
3. For glaze, combine all ingredients; blend well. Drizzle over warm cake after removed from pan. Garnish cake with remaining toasted coconut.