Floribbean Pound Cake
Source of Recipe
List of Ingredients
Floribbean Pound Cake from David
3 cups all purpose flour
1 ½ teaspoon baking powder
1 ½ cups butter, softened
1 ½ cups sugar
4 to 5 tsp. Finely shredded lime peel (about 3 limes)
1/3 cup canned unsweetened coconut milk or milk
½ cup sugar
1/3 cup lime juice
½ to 1 cup toasted coconut
Whipped Cream (optional)
Stir together the flour and baking powder; set a side.
In a large mixing bowl beat butter with an electric mixer on medium speed
for 30 seconds. Gradually add the 1 ½ cups sugar, 2 tablespoons at a time,
beating on medium high speed about 6 minutes total or till very light and
fluffy. Add eggs, one at a time, beating 1 minute after each addition,
scraping bowl often. Beat in lime peel.
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 a greased and floured d10 inch fluted tube pan. Bake in 325
degree oven for 55 to 60 minutes or till a toothpick inserted near center
comes out clean.
Meanwhile, for syrup, in a small saucepan combine remaining ½ cup sugar and lime juice; heat over medium heat to dissolve sugar.
Cool cake in the pan on a wire rack. Prick top and sides of cake with a
toothpick and brush with the syrup. Immediately sprinkle with coconut.
Cool. Serve slices of cake with whipped cream, any remaining coconut, and
fresh fruit, if desired.
Makes 18 servings.