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
Preheat oven to 350°F. line a 8x4-inch loaf pan with parchment paper, set aside.
In a medium bowl, whisk sugar, coconut oil and eggs until combined. Whisk in the coconut milk and lime zest.
In a large bowl, whisk together the flours, baking powder, salt, and shredded coconut until combined. Pour into the coconut mixture and stir until just combined. Pour into the prepared pan and bake for about 60-90 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes then turn out and cool completely on a cooling rack.
For the glaze whisk together the powdered sugar and lime juice until smooth.
Pour or drizzle over almost cooled bread. Top with Lime zest and coconut flakes.