Coconut Lime Margarita Pound Cake
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I’m completely swooning over this heavenly Luscious Coconut Lime Margarita Pound Cake! It has a velvety texture that’s very light and lush with delicious, tangy lime, tequila and coconut flavors! Plus we layered a Coconut Lime Margarita Glaze on top that is so amazing!
Maybe you want some “Flip-Flop” Tequila Sunrise Jello Shots on the side? I mean we ARE talking tequila! LOL! Or maybe you’ll go over the moon over these Easy Key Lime Cheesecake Bars!
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I know I swoon over pretty much everything when it comes to desserts, don’t I? Well, there’s a reason for that…I was born that way.
Must. Have. Dessert. 🙂 Besides, that’s why we’re here. Desserts. And…We love pound cakes, and this is one is no exception to that rule.
Think of This Cake as a Margarita, When it Comes to the Lime Zest and Tequila Flavors!
Lime zest is optional. I added about a teaspoon, but you could add up to 1 tablespoon, depending on how much lime flavor you want to come through. Add more if you wish!
Tequila? Well sure! You could add a little more to come through the flavors. A little extra tequila never hurt anyone, but you just want to be careful you don’t go overboard!
Why We Love This Coconut Lime Margarita Pound Cake
With just the right mix of tangy lime flavor-packed pound cake will tantalize the taste buds of everyone who takes a bite. The coconut lime margarita glaze is where those infused lime and tequila flavors come through and I added some shredded coconut to the top of the cake to give it that tropical vibe.
I love coconut and lime together. Of course, coconut is optional, but it’s pretty yummy. Add a pinch or two of some sea salt on top, again optional, but it all goes really, really well with the pound cake and whole margarita theme. Thus Luscious Coconut Lime Margarita Pound Cake!
With this pound cake recipe, you’ll be able to show off your baking skills and serve up this margarita pound cake from scratch that will be sure to impress.
Ingredients You Need
Lime Pound Cake Recipe
- sugar
- butter softened
- vanilla extract
- eggs, room temp
- flour
- baking powder
- salt
- almond milk or milk of choice
- lime juice
- lemon juice
- Optional: 1 tablespoon lime zest, I used 1 teaspoon
- Optional : 1 – 2 tablespoons Tequila
Coconut Lime Margarita Glaze
- powdered sugar
- juice of 1 lime
- heavy cream or milk
- shredded sweetened coconut
- Optional: 1 – 2 tablespoons Tequila
- Optional: 1 – 2 pinches of sea salt
Storing Pound Cake
- Good at room temperature for 3-4 days.
- Refrigerate if not eating for 5-7 days.
- Freeze for up to 3 months.
- Pro tip: Slice and wrap individual pieces in freezer to pull out and enjoy a slice at a time.
And, can you believe Cinco De Mayo is like next week?! Whaaa! That’s where this wonderful cake comes in to play…right?
Make this margarita pound cake from scratch for a special occasion like a summer BBQ, a birthday party, or just because— you won’t regret it!
Let’s Party!! These yummy Crumbl Churro Cookies – Copycat Recipe want to come to the party too!
More Summer Fun Desserts!
- Frozen Key Lime Cream Pie
- Tropical Bliss Pineapple Coconut Banana Bread {Gluten Free}
- Strawberry Lime Margarita Jello Shots
- 2-Banana Banana Nut Bread
- Easy Creamy Lime Cheesecake Pie
- Strawberry Fluffy Lemon Cheesecake Delight
- Lemon Layered Pudding Cheesecake Bars
- Fresh Strawberry Yogurt Cake – Sugar-Free Option
- Pineapple Express Margarita
- Mexican Spiced Brownies!
- 30 Mother’s Day Desserts for Mom!
Luscious Coconut Lime Margarita Pound Cake
Ingredients
Lime Pound Cake
- 3 cups sugar
- 1 ¼ cups Butter softened
- 1 tsp vanilla extract
- 5 large eggs room temp
- 3 cups flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup almond milk or milk of choice
- ¼ cup lime juice
- 2 teaspoons lemon juice
- Optional: 1 TBSP lime zest I used 1 teaspoon
- Optional : 1 - 2 TBSP Tequila
Coconut Lime Margarita Glaze:
- 2 cups powdered sugar
- juice of 1 lime
- 1-2 tablespoons heavy cream or milk
- ¼ cup shredded coconut
- Optional: 1 - 2 TBSP Tequila
- Optional: 1 - 2 pinches of sea salt
Instructions
Lime Pound Cake
- Preheat oven to 350° Grease and flour a bundt or angel food cake pan.
- Place flour, baking powder and salt in a bowl; set aside.
- Using a mixer, beat sugar and butter together until creamy.
- Add eggs one at a time mixing in each egg well. Then add vanilla.
- Add flour to creamed mixture alternately with milk, beginning and ending with flour.
- Mix in the lime and lemon juice and zest. (Add tequila as optional)
- Scoop batter into pan evenly.
- Bake for 1 hour 10 minutes.
- Cool completely before serving or glazing.
Coconut Lime Margarita Glaze:
- Using a mixer, mix together powdered sugar, lime juice, tequila and heavy cream or milk until smooth and pourable.
- Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly, then force glaze to outside some to let it drip down the cake.
- Sprinkle with shredded coconut if desired.
- Sprinkle with some pinches of sea salt if desired.
- Let glaze setup completely before slicing.
- Store in airtight container.
Notes
Nutrition
Recipe adapted from KEY LIME POUND CAKE
