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Floribbean Pound Cake

  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Butter 1 1⁄2 Cup (24 tbs), softened
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 6
  Finely shredded lime peel 5 Teaspoon (From About 3 Limes)
  Canned unsweetened coconut milk/Milk 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Lime juice 1⁄3 Cup (5.33 tbs)
  Coconut 1 Cup (16 tbs), toasted
  Tropical fruit mix 1 1⁄2 Cup (24 tbs) (Use Assorted Variety Such As Mango Slices And Kiwifruit Slices)

1. Grease and flour a 10-inch fluted tube pan; set aside. Stir together the flour and baking powder; set aside.
2. In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Gradually add the 1 1/2 cups sugar, 2 tablespoons at a time, beating on medium-high speed about 6 minutes total or till very light and fluffy. Add eggs, 1 at a time, beating 1 minute after each addition, scraping bowl often. Beat in the lime peel.
3. Gradually add flour mixture to butter mixture, beating on medium-low speed just till combined. Beat in coconut milk or regular milk. Spread batter evenly into the prepared pan. Bake in a 325° oven for 55 to 60 minutes or till a wooden toothpick inserted near center comes out clean. Cool cake in the pan on a wire rack for 10 minutes.
4. Meanwhile, for syrup, in a small saucepan combine the 1/2 cup sugar and lime juice. Cook and stir over medium heat to dissolve sugar. Remove from heat.
5. Invert cake onto a wire rack (place a sheet of waxed paper under the rack). Prick top and sides of cake with a toothpick and brush with the syrup. Immediately sprinkle with coconut; cool.

Recipe Summary

Difficulty Level: 
Preparation Time: 
35 Minutes
Cook Time: 
55 Minutes
Ready In: 
90 Minutes

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