Coconut Lime Pound Cake

This pound cake is sure to be on repeat in your kitchen all summer long.

August 18, 2020


Ashley Fungone

Coconut Lime Pound Cake

Name a more perfect duo than coconut and lime, I’ll wait.

This pound cake utilizes both ingredients in a few ways: coconut extract provides a subtle coconut aroma, the milk ensures a super moist interior, and some shredded coconut adds a bit of texture. The lime on the other hand shows up in the batter in the form of zest, but also in a super zippy icing where its juice and zest are the main ingredients. One bite and you’re instantly transported to a tropical oasis sipping pina coladas on the beach.


Tips for making this recipe

I’ve made my fair share of horrible pound cakes to know what can make or break a recipe. Take my word for it, this is what you need to know:

  • Careful with the coconut extract. One drop can take you from sipping on fresh coconut water while Jimmy Buffet reminds you it’s five o’clock somewhere, to a pound cake flavored with sunscreen. This stuff is strong so just use it sparingly, adding only a few drops at a time.
  • Don’t over bake. Pound cake can get dry pretty quickly. I’ve mostly remedied this with the addition of coconut milk to up the moist factor, but be careful not to let it go for too long in the oven. If a knife inserted in the center comes out with moist crumbs, you’re done. 
  • Room temperature is key. Keeping your ingredients at room temperature is important for this batter. Make sure you leave enough time for the eggs, butter, and coconut milk to get to room temp before starting to bake. 
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Coconut Lime Pound Cake

  • Prep Time: 30 min
  • Cook Time: 60 min
  • Total Time: 1 hour 30 minutes


The Pound Cake

1 cup (2 sticks) unsalted butter, room temperature
1 cup all purpose flour
1 cup cake flour
1 cup granulated sugar
2 large eggs, plus 4 egg yolks, room temperature
1 tsp baking powder
½ tsp salt
1 tsp vanilla
¼ tsp coconut extract (optional)
Zest of 1 1/2 limes
1 cup shredded coconut
½ cup coconut milk, room temperature

The Icing

1 ½ cups confectioner’s sugar, sifted
1 Tbsp vanilla bean paste
Lime juice


  1. Preheat oven to 325 degrees. Grease a 9 x 5″ loaf pan with butter and set aside.
  2. In a medium bowl, whisk together flours, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. About 4-5 minutes.
  4. Add the sugar slowly to the butter with the mixer on medium low. Mix until incorporated.
  5. Add the eggs and egg yolks, one at time until fully incorporated. Scraping the sides of the bowl as needed.
  6. Add the vanilla, lime zest, and coconut extract, mixing until well combined.
  7. Beat the mixture until light and fluffy on medium to medium high speed, about 1-2 minutes. This step incorporates a bit of air into the batter and will result in a lighter cake.
  8. Add the flour to the egg mixture (on low speed) in two additions, alternating with the milk. Begin and end with the flour mixture. Once incorporated, gently fold in the shredded coconut.
  9. Once combined, pour the batter into the prepared loaf pan using an offset spatula to smooth the top.
  10. Bake for 60-65 minutes, checking the cake at 50 minutes. If the top is browning too quickly, cover the top loosely with aluminum foil. Once a toothpick inserted in the center of the loaf comes out clean, the cake is done.
  11. Remove the cake from the oven and allow to cool for 10 minutes in the pan. Then, gently invert the pound cake onto a cooling rack, adjust it right-side up, and allow to cool completely.
  12. Once the cake is cool, make the icing. In a small mixing bowl, combine the sugar, vanilla, and lime juice. Mix until well combined and smooth, and pour over the top of the pound cake.
  13. Slice and enjoy!

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