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Coconut Lime Pound Cake

Last Updated On: April 17, 2024 | Published: April 16, 2024 by Melissa Diamond | 1 Comment
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Coconut and Lime are the perfect combination in this buttery, flavorful pound cake recipe.

Coconut Lime Pound Cake, sliced, on a cake pedestal.

We've never met a pound cake that we didn't love, and today's Coconut Lime Pound Cake is no exception. It is moist, rich, and flavored with lime juice, flaked coconut, extracts, and zest. It's a great dessert no matter what the season, but we especially love it for spring and summer!

How to Make Coconut Lime Pound Cake

You can find the full, printable cake recipe at the bottom of this post. Here's a quick look at our steps.

  • Preheat oven to 325 degrees F and grease and flour a bundt pan.
  • Dry Ingredients: In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
  • Wet Ingredients: In a small bowl or measuring cup, combine the sour cream, lime juice from concentrate, coconut extract, lime extract, and lime zest.
dry and wet ingredients
  • Mix the softened butter on medium speed until smooth (using paddle attachment if you have a stand mixer). Gradually add the sugar and mix on medium speed until light and fluffy (3 to 5 minutes).
  • Add the eggs one at a time, blending after each to incorporate.
Photo grid of mixing butter, then butter and sugar, then adding the eggs.
  • While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until incorporated.
  • Fold in the sweetened coconut. Scoop batter into the prepared bundt pan.
Lime Coconut Pound Cake
  • Bake at 325 degrees F for 60-65 minutes- or until done. Baking times may vary. Check on the cake as it nears the one hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.

Glaze

We topped the cooled cake with a super easy coconut glaze and sweetened flaked coconut. The glaze is a simple combination of confectioners sugar, milk, a bit of coconut extract, and a pinch of salt.

Recipe FAQs

Yes, just as with the majority of our cakes, from white velvet cake to coconut pound cake, lemon bundt cake and more, this cake freezes beautifully.  

Once the cake has baked and cooled down to slightly warm (or room temperature), wrap it tightly in plastic wrap followed by aluminum foil. Pop into the freezer for up to three months!

To thaw: We prefer to move the frozen, wrapped cake from the freezer to the refrigerator the day before we need it. Then, the next morning, move it to the kitchen counter and warm to room temperature.

Sweetened coconut is the more popular option for use in baking as it is softer and more moist than unsweetened coconut (which has a dry, chewy texture).

The flavor of fresh lime juice is more likely to bake out of cakes (just as with other fresh juices like lemon juice, orange juice, etc.) Lime juice from concentrate adds a stronger flavor. However, we still like the added boost that we get from lime zest and lime extract.

Lime extract is harder to find at the grocery store than other extracts. I ordered mine from amazon (McCormick Brand). I do really like the added boost of lime flavor that extracts give, but if you don't have extract, you will still have a light lime flavor from the zest and lime juice concentrate.

*You can also use 2 Tablespoons of lime jello powder instead of lime extract if you'd like. It will tint your cake batter light green. Just add it along with the sugar. ;0)

You can add the glaze by the spoonful if you'd like, but we added it with a disposable piping bag with the tip snipped away for a little more control.

We hope that you enjoy the recipe! Thanks so much for stopping by.

Coconut Lime Pound Cake, sliced, on a pedestal.

More Pound Cakes

We have so many more cake recipes to share with you, including a few favorite pound cake recipes! Some of our most popular are our Lemon Pound Cake, Cream Cheese Pound Cake, Buttermilk Pound Cake, and Five Flavor Pound Cake.

Make sure to check out our full collection of Pound Cakes and Bundt Cakes!

We'd love for you to scroll through our full collection of cake recipes! You'll find hundreds of cake recipes from scratch as well as cake mix recipes.

Also, if you are interested in learning more about cake decorating, we have so many tutorials to share with you for all sorts of occasions.

Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

Coconut Lime Pound Cake, sliced, on a cake pedestal.

Coconut Lime Pound Cake

BY Melissa and Bebe
This moist Coconut Lime Pound Cake is soft and right with light lime and coconut flavor!
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Course: Dessert
Servings: 15
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Ingredients

  • 3 sticks unsalted butter, softened (339g)
  • 3 cups white sugar (600g)
  • 5 large eggs, room temperature (if you are in a hurry, place in a bowl of warm water for 5 minutes)
  • 3 cups All Purpose Flour (not self-rising) (375g)
  • ½ teaspoon baking powder (2g)
  • ½ teaspoon salt (3g)
  • 1 cup sour cream (242g)
  • ¼ cup Lime Juice from Concentrate (54g)
  • 2½ teaspoons coconut extract (10g)
  • 2 teaspoons lime extract (8g)
  • zest of 2-3 limes (we zested two)
  • 1 cup flaked, sweetened coconut (We used Baker's brand) (75g) (Sweetened is softer than unsweetened)

Simple Coconut Glaze

  • 2 cups confectioners sugar, sifted (measure then sift)
  • 3-4 Tablespoons milk
  • pinch of salt
  • 1 teaspoon coconut extract (4g)

Miscellaneous Decoration (optional)

  • Additional Flaked Coconut to sprinkle on top.

Instructions

  • Preheat oven to 325 degrees F and grease and flour a bundt pan.
  • In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
  • Mix the butter on medium speed until smooth (using paddle attachment if you have a stand mixer). Gradually add the sugar and mix on medium speed until light and fluffy (3 to 5 minutes).
  • Add the eggs one at a time, blending after each to incorporate.
  • In a small bowl or measuring cup, combine the sour cream, lime juice from concentrate, coconut extract, lime extract, and lime zest.
  • While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until incorporated.
  • Fold in the coconut. Scoop batter into the prepared bundt pan.
  • Bake at 325 degrees F for 60-65 minutes- or until done. Baking times may vary. Check on the cake as it nears the 1 hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.

For the Simple Coconut Glaze (optional)

  • Combine ingredients in a small bowl and stir until smooth. If too thick, add a bit more milk. If too thin, add a bit more confectioners sugar.
  • Drizzle over the cooled pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.)

Decoration and Storage

  • Sprinkle flaked coconut on top of the glaze to finish things off.
  • This cake can be kept at room temperature in an airtight container or under a cake dome for a few days. Beyond that, you may like to move to the refrigerator to extend the freshness. If you do refrigerate this cake, it is best to bring it to room temperature before serving for the best flavor and texture (by removing it 2-3 hours before serving).

Notes

Bundt Pan:We used a bundt pan with a baking capacity of 12 cups (although this recipe makes less than that, at about 9.5 cups of batter).
 
If you are using a smaller bundt pan, the baking time will likely need to be increased as the amount of batter in the pan will be more deep. Be careful not to overfill-- the general rule of thumb is not to fill the pan more than ¾ full of cake batter. We like to allow at least 1.25 inches from the top of the batter to the top edge of the pan.
Lime Juice: We used Lime Juice From Concentrate. You could also use Nellie and Joe's Key Lime Juice from Concentrate too if you'd like (we've used this in our Key Lime and Pina Colada Cakes). Juice from concentrate gives a stronger flavor than if we had used fresh lime juice.
 

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