Coconut Lime Pound Cake

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3 sticks unsalted butter, softened (339g)

3 cups white sugar (600g)

5 large eggs, room temperature (if you are in a hurry, place in a bowl of warm water for 5 minutes)

3 cups All Purpose Flour (not self-rising) (375g)

½ teaspoon baking powder (2g)

½ teaspoon salt (3g)

1 cup sour cream (242g)

¼ cup Lime Juice from Concentrate (54g)

2½ teaspoons coconut extract (10g)

2 teaspoons lime extract (8g)

zest of 2 to 3 limes (we zested two)

1 cup flaked, sweetened coconut (We used Baker's brand) (75g) (Sweetened is softer than unsweetened)

subheading: SIMPLE COCONUT GLAZE:

2 cups confectioners sugar, sifted (measure then sift)

3 to 4 Tablespoons milk

pinch of salt

1 teaspoon coconut extract (4g)

subheading: MISCELLANEOUS DECORATION (OPTIONAL):

Additional Flaked Coconut to sprinkle on top.

Directions at mycakeschool.com

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