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Tropical Pound Cake

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“A light, refreshing tasting pound cake!”
READY IN:
1hr 25mins
SERVES:
12-14
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 325.
  2. Grease a 12-cup Bundt pan. Lightly dust with flour.
  3. Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
  4. Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
  5. Beat in eggs, one at a time, beating well after each addition.
  6. Mix together sour cream (or yogurt), pineapple, and lime rind in a small bowl.
  7. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt) mixture, starting and ending with the flour mixture.
  8. Add coconut and vanilla extracts.
  9. Beat on medium speed for 3 minutes.
  10. Pour batter into prepared pan.
  11. Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
  12. Transfer pan to wire rack and cool for 20 minutes.
  13. Remove from pan and let cool completely.
  14. Glaze:
  15. Whisk together lime juice and confectioner’s sugar in small bowl until good drizzling consistency.
  16. Drizzle over cake and garnish with desired toppings.

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