NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Lime-Infused Coconut Pound Cake

1,634 views
Rate me!
  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 1 hr 5 mins 325°F
  • Cool: 10 mins then completely

Lime-Infused Coconut Pound Cake

Ingredients

Directions

  1. Preheat oven to 325 degrees F. Coat a 10-inch fluted tube pan with nonstick spray for baking; set aside. In a very large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Gradually add granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating for 1 minute after each addition and scraping sides of bowl frequently.
  2. In a medium bowl stir together the flour and baking powder. In a small bowl stir together cream of coconut, lime juice, the water, and vanilla. Alternately add flour mixture and cream of coconut mixture to egg mixture, beating well after each addition. Fold in toasted flaked coconut. Pour batter into prepared pan, spreading evenly.
  3. Bake for 65 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on wire rack.
  4. In a small bowl stir together the powdered sugar, 1 tablespoon milk, the coconut extract, and lime peel. Stir in enough additional milk, 1 teaspoon at a time, to make an icing of drizzling consistency. Drizzle icing over cooled cake. If desired, sprinkle with toasted coconut shards.

From the Test Kitchen

Toasted Coconut Shards:

With a vegetable peeler, shave curls of fresh coconut. Spread in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 5 to 10 minutes or until light brown.

Comments

close
close
close
close
close

Loading... Please wait...