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POUND CAKE: Floribbean Pound Cake




Source of Recipe


AMOM Pam


Recipe Introduction


The key to a light and tender pound cake (or any cake, in fact) is to properly measure the flour. Stir the flour inthe canister, then lightly spoon it into a measuring cup for dry ingredients and level off the top. Never pack the flour into the measuring cup.


List of Ingredients




3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups butter, softened
1 1/2 cups sugar
6 eggs
4 1/2 teaspoons lime peel (about 3 limes)
finely shredded
1/3 cup coconut milk, unsweetened or milk
1/2 cup sugar
1/3 cup Key Lime juice, Floribbean brand
3/4 cup toasted coconut
Whipped cream, for garnish
Assorted tropical fruits (mango, kiwi), for garnish

Recipe



Sift together the flour and baking powder; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add the sugar, 2 Tbsp. at a time, beating on medium-high speed about 6 minutes total or until very light and fluffy. Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often. Beat in lime peel.

Gradually add flour mixture to butter mixture, beating on medium-low speed just til combined. Beat in coconut milk or milk. Spread batter evenly into a greased and floured 10-inch fluted tube pan. Bake in a 325 degree oven for 55 to 60 minutes or til a toothpick inserted near center comes out clean.

Meanwhile, for syrup, in a small saucepan, combine remaining 1/2 cup sugar and lime juice; heat over medium heat to dissolve sugar. Cool cake in the pan on a wire rack for 10 minutes. Invert cake onto a cooling rack (place a sheet of waxed paper under the rack). Prick top and sides of cake with a toothpick and brush with the syrup. Immediately sprinkle with coconut. Cool.

Serve slices of cake with whipped cream, any remaining coconut, and fresh fruit, if desired.