The blend of pineapple, lime, and coconut in this moist pound cake are as sweet as a tropical breeze. It's the perfect dessert for a Mexican or Caribbean dinner.

Source: Family Circle

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Recipe Summary

prep:
15 mins
bake:
1 hr at 325°
Servings:
16
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Ingredients

Cake:
Glaze:
Garnish:

Directions

Prepare cake:
  • Heat oven to 325°F. Grease a 12-cup Bundt pan. Lightly dust with flour; tap out excess flour.

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  • Whisk together flour, baking soda and salt in a medium-size bowl until well mixed.

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  • Beat together butter and sugar in second bowl until light and fluffy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition.

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  • Mix together yogurt, pineapple and lime rind in small bowl.

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  • On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the yogurt mixture, starting and ending with the flour mixture. Add coconut extract and vanilla, and beat on medium speed for 3 minutes. Pour the batter into prepared pan.

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  • Bake in 325°F oven for 60 minutes or until a wooden pick inserted in the center of the cake comes out clean. Transfer pan to wire rack and cool for about 15 to 20 minutes. Turn out cake onto rack; turn right side up. Cool completely.

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Prepare glaze:
  • Whisk together lime juice and confectioners' sugar in small bowl until good drizzling consistency. Drizzle over cake. Garnish with shredded coconut and lemon and lime rind.

Nutrition Facts

316 calories; total fat 13g; saturated fat 8g; cholesterol 85mg; sodium 134mg; carbohydrates 46g; fiber 1g; protein 4g.

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