Soft and citrusy, a slice of this coconut-glazed pound cake is perfect for breakfast or dessert. Light, buttery, and bright with lime, it’s a sweet and satisfying treat.
These days, mornings are hectic—especially breakfast. My quick morning window can disappear in a flash, and having ready-to-eat slices of tender quick breads or pound cake makes getting out the door much easier. A homemade loaf that you can slice and enjoy cold or warmed up is a small luxury that speeds up the routine without sacrificing flavor.
Over the years I’ve baked many breakfast breads and pound cakes. Classic combos like lemon-blueberry and cranberry-orange are staples, but for warm weather I crave something fresher and more tropical. That craving led to this coconut-lime pound cake: buttery, soft, and bright with citrus, finished with a creamy coconut-lime glaze that rounds out the flavors without being overly sweet.
Each slice is tender and rich but not heavy. The cake itself has a gentle sweetness that pairs beautifully with the tang of lime in the batter and glaze. Before the glaze sets, a sprinkle of shredded coconut gives the top a pleasant texture and a pretty finish. This cake works well both as a morning treat with coffee and as a simple dessert after dinner.
The cake also freezes nicely: wrap individual slices tightly in plastic wrap, place them in a sealed bag, and reheat briefly in the microwave for a quick, fresh-tasting snack. This makes it a practical option for busy mornings or for keeping on hand when unexpected guests stop by.
Coconut Lime Pound Cake
By Georgia Johnson
Servings: 1 pound cake (8 servings)
Ingredients
For the pound cake:
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup plain yogurt or sour cream
- 3 large eggs
- 1/2 teaspoon vanilla extract
- Zest of 2 limes
- Juice of 1 lime
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
For the glaze:
- 1 1/2 cups powdered sugar
- Juice of 1 lime
- 2 teaspoons coconut extract
- 1 to 1 1/2 tablespoons heavy cream, half-and-half, or milk
- Shredded coconut, optional
Instructions
- Preheat the oven to 350°F (175°C). Line a 9 × 4-inch loaf pan with parchment paper or aluminum foil and coat lightly with nonstick spray.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice; mix until smooth and well combined.
- Add the flour and baking soda and mix on low speed until the batter is uniform. Avoid overmixing; stop once everything is incorporated.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–80 minutes, or until a toothpick inserted in the center comes out clean. Baking time will vary with oven and pan, so check toward the earlier end of the range.
- Allow the cake to cool completely on a wire rack before glazing.
- To make the glaze, whisk or beat together the powdered sugar, lime juice, coconut extract, and enough cream (or milk/half-and-half) to reach a smooth, pourable consistency. Start with 1 tablespoon of liquid and add up to 1 1/2 tablespoons if needed.
- Pour the glaze over the cooled cake and use a spatula to spread it evenly. Sprinkle shredded coconut over the glaze while it is still wet, if desired. Let the glaze set before slicing.
- Store the cake in an airtight container at room temperature for up to 5 days. Individual slices can be wrapped and frozen for later use; reheat briefly before serving.
Enjoy this bright, coconut-laced pound cake for breakfast, afternoon coffee, or a light dessert. The lime adds just enough acidity to balance the richness of the cake and the creaminess of the glaze, making each bite refreshing and satisfying.
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