Servings: 8 to 10
A Key lime syrup brushed over this incredibly tender pound cake makes for a delectably moist loaf, while coconut adds subtle flavor and texture without hogging the spotlight. If you can’t find fresh Key limes or bottled Key lime juice, use standard limes.
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This cake has amazing flavor - clear lime, not too sweet, just a hint of coconut. It's very moist. I made it as a trial before berry season starts - once they're available, I'll use it as a base for blackberries and blueberries. (I usually go with pound cake rather than more biscuity cakes for shortcake.) It was amazing when warm, but on day 2 the crumb was more dense, and I found it to be a bit mushy around where the "poke" holes were, i.e., where the syrup had saturated the cake. I will likely just make a glaze for it in the future rather than soaking it in syrup.
I bake. A lot. This is cake is sublime. It is moist, flavorful and the crumb is incredible. It is not dense like a pound cake, as it might appear, but a wonderful, fluffy, moist cake. Make it. You won't regret it.
I followed the recipe directions exactly and have to say I was disappointed. The lime flavor was so overwhelming the first day that we couldn't eat the cake. The delicate coconut flavor was indistinguishable. The cake texture was okay but the crust was too dark and crunchy. The lime flavor mellowed the second day, but we ended up throwing the rest of the cake out even though we really wanted to like it.
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