Glazed and topped with shredded coconut, this pound cake is a treat! With a hint of vanilla and lime zest, this is a refreshing and flavorful take on the pound cake.
1/2 teaspoon vanilla bean paste or vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup buttermilk
1 cup sweetened shredded coconut
Glaze
1 1/2 cups confectioners’ sugar
2 tablespoons heavy cream
1 teaspoon vanilla bean paste or vanilla extract
1 teaspoon coconut extract
1 cup sweetened shredded coconut
Instructions
Preheat the oven to 350 degrees F. Grease and flour one 9 x 5-inch loaf pan and one 5 x 3-inch mini loaf pan.
For the cakes: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with the sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the coconut extract, lime zest, and vanilla.
In a large bowl, whisk together the flour, baking powder, and salt.
On low speed, add the flour mixture to the butter mixture in 3 batches, alternating with the buttermilk in 2 batches, beating until combined. Fold in the coconut.
Pour the batter into the loaf pans. Bake until the cake is golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 5 minutes for the large loaf and 45 to 50 minutes for the mini loaf.
Let the cakes cool in the pans for 10 to 15 minutes, then turn out onto a wire rack and let cool completely.
For the glaze: Whisk together the confectioners’ sugar, cream, vanilla, and coconut extract until smooth and pourable. Drizzle the glaze over the cakes and top with the coconut. Slice and serve.
