Yesterday, we had heat issues. Why does that only happen in February when we are experiencing sub zero temperatures? As the thermostat dipped to 59 degrees, I dutifully sat here, in this icy cold house, waiting for the heat guy, when it occurred to me. I could bake something to warm up the house, well, the kitchen anyway.
Lucky for me, I had all the ingredients on hand for this luscious Coconut Lime Pound Cake. Nothing fancy here: eggs, butter, some gluten free flours, baking powder, a few limes, a can of coconut milk hiding behind all the canned goods, and I always have a bag of coconut on hand — Macaroon obsession, what can I say.
Fabulously dense yet still moist, a nice crusty exterior, for all us “end piece please” people, and a sweet and citrusy finish. Yummy whether you have heat or not.
- 1/2 cup granulated sugar
- 6 tablespoons coconut oil, melted
- 3 large eggs
- 1 cup canned coconut milk
- 1 tablespoon lime zest, about 2 limes
- 1 cup brown rice flour
- 1 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1 cup powdered sugar
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- Coconut flakes or shredded coconut for garnish