Coconut Lime Margarita Pound Cake

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

I’m completely swooning over this heavenly Luscious Coconut Lime Margarita Pound Cake!  It has a velvety texture that’s very light and lush with delicious, tangy lime, tequila and coconut flavors!   Plus we layered a Coconut Lime Margarita Glaze on top that is so amazing!

Maybe you want some “Flip-Flop” Tequila Sunrise Jello Shots on the side? I mean we ARE talking tequila! LOL!  Or maybe you’ll go over the moon over these Easy Key Lime Cheesecake Bars!

Coconut Lime Margarita Glazed 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.

Coconut Lime Margarita Glazed Pound Cake

Think of This Cake as a Margarita, When it Comes to the Lime Zest and Tequila Flavors!

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.  Add more if you wish! 

Tequila? Well sure!  You could add a little more to come through the flavors.  A little extra tequila never hurt anyone, but you just want to be careful you don’t go overboard!  

Luscious Coconut Lime Margarita Pound Cake

Why We Love This Coconut Lime Margarita Pound Cake

With just the right mix of tangy lime flavor-packed pound cake will tantalize the taste buds of everyone who takes a bite. The coconut lime margarita glaze is where those infused lime and tequila flavors come through and I added some shredded 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!

With this pound cake recipe, you’ll be able to show off your baking skills and serve up this margarita pound cake from scratch that will be sure to impress.

Luscious Coconut Lime Margarita Pound Cake

Ingredients You Need

Lime Pound Cake Recipe

  • sugar
  • butter softened
  • vanilla extract
  • eggs, room temp
  • flour
  • baking powder
  • salt
  • almond milk or milk of choice
  • lime juice
  • lemon juice
  • Optional: 1 tablespoon lime zest, I used 1 teaspoon
  • Optional : 1 – 2 tablespoons Tequila

Coconut Lime Margarita Glaze

  • powdered sugar
  • juice of 1 lime
  • heavy cream or milk
  • shredded sweetened coconut
  • Optional: 1 – 2 tablespoons Tequila
  • Optional: 1 – 2 pinches of sea salt

Storing Pound Cake

  • Good at room temperature for 3-4 days.
  • Refrigerate if not eating for 5-7 days.
  • Freeze for up to 3 months.
  • Pro tip: Slice and wrap individual pieces in freezer to pull out and enjoy a slice at a time.

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?

Make this margarita pound cake from scratch for a special occasion like a summer BBQ, a birthday party, or just because— you won’t regret it!

Let’s Party!!  These yummy Crumbl Churro Cookies – Copycat Recipe want to come to the party too!

More Summer Fun Desserts!

Luscious Coconut Lime Margarita Pound Cake

Luscious Coconut Lime Margarita Pound Cake

Kim Lange
I'm completely swooning over this heavenly Luscious Coconut Lime Margarita Pound Cake!  It has a velvety texture that's very light and lush with wonderful, subtle hints of lime, tequila and coconut!   Plus we layered a Coconut Lime Margarita Glaze on top that is so amazing!
4.20 from 20 votes
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Mexican
Servings 12
Calories 567 kcal

Ingredients
  

Lime Pound Cake

  • 3 cups sugar
  • 1 ¼ 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 of choice
  • ¼ cup lime juice
  • 2 teaspoons lemon juice
  • Optional: 1 TBSP lime zest I used 1 teaspoon
  • Optional : 1 - 2 TBSP Tequila

Coconut Lime Margarita Glaze:

  • 2 cups powdered sugar
  • juice of 1 lime
  • 1-2 tablespoons heavy cream or milk
  • ¼ cup shredded coconut
  • Optional: 1 - 2 TBSP Tequila
  • Optional: 1 - 2 pinches of sea salt

Instructions
 

Lime Pound Cake

  • 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.
  • Add flour to creamed mixture alternately with milk, beginning and ending with flour. 
  • Mix in the lime and lemon juice and zest. (Add tequila as optional)
  • Scoop batter into pan evenly.
  • Bake for 1 hour 10 minutes.
  • Cool completely before serving or glazing.

Coconut Lime Margarita Glaze:

  • 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.

Notes

Also makes 2 loaf pans 50-60 minutes, or until toothpick inserted in the center comes out clean.

Nutrition

Calories: 567kcalCarbohydrates: 95gProtein: 4gFat: 20gSaturated Fat: 13gCholesterol: 51mgSodium: 224mgPotassium: 93mgFiber: 1gSugar: 71gVitamin A: 590IUVitamin C: 1.8mgCalcium: 28mgIron: 1.5mg
Keyword citrus, coconut, lime, margarita, pound cake, summer, tequila
Tried This Recipe?Let us know how it was by commenting below!

Recipe adapted from KEY LIME POUND CAKE

 

 

22 Comments

  1. I’m so glad you enjoyed it Greer! Thank you so much for commenting. I used an angel food cake pan for this pound cake. 😉 Happy Holidays!

  2. I’ve made this twice now- once as written and once minus the lime juice and with gluten free flour to use in a trifle- and both times it has turned out incredibly delicious. I think your bundt pan must be a lot bigger than mine though because out of the first lot of batter I made 1 bundt, 1 loaf, and 6 mini bundts! I also really liked that they kept very well, the sponge didn’t dry out in the cupboard and I think the flavour may have even improved over the week.

  3. Hi. You are missing some of the instructions, but I was able to figure it out. Lemon juice is an ingredient but you don’t say to add it. You don’t say to add the milk to the egg mixture and alternately mix it with the flour, you only say alternate the milk with the flour.

    I haven’t started making it yet, I’ll let you know how it comes out.

  4. I only have Crème de Tequila. Can I use that in place of the regular tequila?

  5. Tequila cake ? Cinco de Mayo ? Kim darling, you just made me a good excuse to stop eating all those vegetables to get into shape ! Again ! Thank you and enjoy the day 🙂

  6. I have a big weakness for pound cakes. This pound cake sounds so delicious (how can you go wrong with margarita after all) and I really can’t get over the texture, it looks so moist and ULTIMATE. It’s a dangerous one to have around me, I might polish off the entire cake all by myself.

  7. Holy mother of cake, this recipe looks fantastic! I’m about to embark on a no sugar diet for awhile so I better make this puppy before starting my diet!!! I’m in love!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating