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Coconut Lime Margarita Pound Cake

A deliciously moist cake that perfectly balances tropical coconut and zesty lime, all with a hint of tequila.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Can substitute with gluten-free flour.
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
Wet Ingredients
  • 1 cup Unsalted butter Softened to room temperature.
  • 1 cup Granulated sugar Can replace with coconut sugar.
  • 4 large Eggs Room temperature.
  • 1/2 cup Coconut milk Can use regular milk if needed.
  • 1/4 cup Lime juice
  • 1 tbsp Lime zest
  • 1/4 cup Tequila Optional.
Add-Ins
  • 1 cup Shredded coconut Use unsweetened for less sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the coconut milk, lime juice, and zest until well blended.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Fold in the shredded coconut and tequila until evenly distributed.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Notes

Serve with whipped cream or vanilla ice cream. It can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.