KEY LIME COCONUT MARBLED POUND CAKE

Key Lime Coconut Marbled Pound Cake with Jello is an easy & refreshing cake with plenty of zippy lime and coconut flavor. This dessert recipe is perfect for summer parties, picnics, & potlucks! Each moist and tender bite of the pound cake is filled with wonderful flavor!

KEY LIME COCONUT MARBLED POUND CAKE

I’ve tested the Whipping Cream Pound Cake, Sour Cream Pound Cake, Cream Cheese Pound Cake, Amaretto Pound Cake, and Chocolate Pound Cake. Let me just tell you they are all good! However, it’s time to give your traditional pound cake recipe a break and try this one. It’s full of bright citrus flavor that you’re sure to love. One bite and you’ll be reminded of that favorite beach destination!

Tropical flavors of lime and coconut naturally complement each other. They are phenomenal paired together in a pound cake. Furthermore, key lime can be hard to find in some areas especially during part of the year. Although they have slightly different flavor, you can subsitutue regular limes for the key limes.

POUND CAKE TIPS

I want to stress a few things when attempting my pound cake recipes, or any cake recipe in general. Review my post Baking Cakes: Problems and Tips.

1. As with most baking, make sure your butter is at room temperature and soft. It will indent easily when mashed with your finger, but not be oily.
2. Your eggs and other dairy ingredients also need to be at room temperature. They will incorporate much easier into the other ingredients at room temperature, making for a lighter, fluffier cake.
3. Measure your flour correctly using the ‘spoon and level’ method. I wrote this post on how to measure flour correctly, you may want to refresh yourself if needed. Measuring flour incorrectly can result in as much as 150% more flour than is called for! #ThatsALot
4. Use good quality ingredients. Read some of the differences in name-brand and store-bought ingredients here. Use real butter, not margarine. I use salted butter. You can use salted or unsalted butter depending on your personal preference.

HOW DO YOU MAKE A POUND CAKE?

1. One of the most important tips is to Calibrate your oven.
2. Cream butter and sugar together until light and fluffy. The color will a pale yellow. You must use real butter. Margarine will not have the same results.
3. Next, mix in the room temperature eggs one at a time until they disappear into the batter.
4. The next step is to add the room temperature milk alternately with the flour until mixed together and smooth. Room temperature ingredients are a must for a fluffy cake.
5. Pour the batter into a well-greased baking pan and bake until cooked through.

While you’re here, check out these recipes

1. Trisha Yearwoods Lemon Pound Cake with Glaze 
2. Classic Ricotta Pound Cake
3. Fresh Blueberry Pound Cake 
4. Key Lime Icebox Cake
5. Peanut Butter Glazed Banana Pound Cake
6. You can also find great recipes at my recipe index.

Key Lime Coconut Marbled Pound Cake with Jello

With two special flavors, Key Lime Coconut Marbled Pound Cake with Jello is also buttery and moist.

Author: Paula

4.97 from 31 votes

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 16 slices

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Equipment

• electric stand mixer
• silicone spatula
• cake release
• cake thermometer
• bundt pan
• tube pan

Ingredients

Cake

• 3 cups all-purpose flour measured correctly
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup butter at room temperature
• 1/2 cup Crisco shortening
• 3 cups granulated sugar
• 6 large eggs at room temperature
• 1 cup whole milk at room temperature
• 1 3-ounce package lime flavored gelatin ex. Jello
• 2 teaspoons coconut extract

Glaze

• 2 tablespoons butter melted
• 1/2 teaspoon pure vanilla extract
• 1 and 1/2 cup powdered sugar (aka confectioners) sifted

Instructions

Cake

• Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
• Sift flour, salt, and baking powder together.
• Cream butter, shortening, and sugar with an electric mixer until light and fluffy. (For mixing, I use the whisk attachment on a KitchenAid Electric Mixer.)
• Add eggs, one at a time, beating well after each addition.
• Then add the milk mixture and flour alternately, beginning and ending with flour mixture. 
• Pour half of the batter into another bowl and add the coconut extract. Stir to combine Then pour into the prepared tube pan.
• Return the bowl with the batter to the mixer stand and add the lime gelatin. Mix until combined, but don't over mix. (You can also fold the gelatin in by hand.) Pour the lime batter over coconut batter in the tube pan and smooth the top.
• Bake for 1 hour 20 minutes. 
• The cake is done when no crumbs or dry crumbs remain on a wooden pick when inserted in the thickest part of the cake.
• Cool in the pan on wire rack 20 minutes before inverting on a platter to cool completely. Make sure it’s cooled completely before covering. The cake will be good 4 or 5 days in an airtight container on the counter. After that, it will start drying out somewhat. 

Glaze

• Whisk glaze together and pour over cooled cake or, my recommendation, pour over individual slices when served.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 484kcal | Carbohydrates: 68g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 167mg | Potassium: 87mg | Fiber: 1g | Sugar: 49g | Vitamin A: 524IU | Calcium: 40mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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