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.
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.
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review