I’m completely swooning over this exquisite, Luscious Coconut Lime Margarita Pound Cake.
I know I swoon over pretty much everything when it comes to desserts, don’t I? Well, there’s a reason for that…
I was born that way.
Must. Have. Dessert. 🙂
Besides, that’s why we’re here. Desserts.
And…We love pound cakes, and this is one is no exception to that rule.
This heavenly pound cake has a velvety, smooth texture. It’s very light, very moist, lush, very dense, and has a wonderful, subtle hints of lime.
Lime zest is optional. I added about a teaspoon, but you could add up to 1 tablespoon, depending on how much lime flavor you want to come through.
Now, the glaze is where those infused lime and tequila flavors come through and I added coconut to the top of the cake to give it that tropical vibe.
I love coconut and lime together. Of course, coconut is optional, but it’s pretty yummy. Add a pinch or two of some sea salt on top, again optional, but it all goes really, really well with the pound cake and whole margarita theme.
Thus Luscious Coconut Lime Margarita Pound Cake!
And, can you believe Cinco De Mayo is like next week?!
Whaaa! That’s where this wonderful cake comes in to play..right?
Heck, I’m thinking all spring and summer to bring this one out for bbq’s, Memorial Weekend, Mother’s Day…and all the birthdays!! Of course!
This heavenly Luscious Coconut Lime Margarita Pound Cake has a velvety, smooth texture. It's very light, very moist, lush, very dense, and has wonderful, subtle hints of lime, tequila and coconut!
- 3 cups sugar
- 1 1/4 cups Butter softened
- 1 tsp vanilla extract
- 5 large eggs room temp
- 3 cups flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup almond milk or milk
- 1/4 cup Lime Juice
- 2 teaspoons lemon juice
- Optional: 1 TBSP lime zest I used 1 teaspoon
- Optional : 1 - 2 TBSP Tequila
- 2 cups powdered sugar
- juice of 1 lime
- 1-2 tablespoons heavy cream or milk
- 1/4 cup shredded coconut
- Optional: 1 - 2 TBSP Tequila
- Optional: 1 - 2 pinches of sea salt
Preheat oven to 350° Grease and flour a bundt or angel food cake pan.
Place flour, baking powder and salt in a bowl; set aside.
Using a mixer, beat sugar and butter together until creamy.
Add eggs one at a time mixing in each egg well. Then add vanilla.
Alternate some of the flour mix with the milk mixing between each addition, ending with the flour.
Mix in the lime juice and zest.
Scoop batter into pan evenly.
Bake for 1 hour 10 minutes.
Cool completely before serving or glazing.
Using a mixer, mix together powdered sugar, lime juice, tequila and heavy cream or milk until smooth and pourable.
Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly, then force glaze to outside some to let it drip down the cake.
Sprinkle with shredded coconut if desired.
Sprinkle with some pinches of sea salt if desired.
Let glaze setup completely before slicing.
Store in airtight container.
Also makes 2 loaf pans 50-60 minutes, or until toothpick inserted in the center comes out clean.
Recipe adapted from KEY LIME POUND CAKE