Coconut Lime Pound Cake

Coconut Lime Pound Cake

You know the peanut butter fad? Peanut butter is the big thing these days. Instagram is chock full of iPhone pictures of people’s cereal spoons dripping with peanut butter. I really tried to get on board that train. I spent a whole month dipping anything and everything into peanut butter. Pretzels, bananas (I don’t even like bananas), carrots (ewe), ice cream. Annnnnd my love for coconut continues to reign supreme. I really enjoy peanut butter, but do you know how much I love coconut? There aren’t words.

Coconut Lime Pound Cake

Food bloggers don’t get the opportunity to make their favorite dishes over and over like we wish we could. We are constantly developing new recipes and even when we do make an old recipe, we feel the need to put a new spin on it, for the sake of the blog. This is a recipe I made last year when I started Creme de la Crumb. It is absolutely, hands down one of my all time favorite recipes I’ve ever made. It’s addicting!!! This  Coconut Lime Pound Cake is a coconut lover’s paradise. And if you’re diggin’ lime too? You might cry tears of joy with a single bite. Just a heads up.

Coconut Lime Pound Cake

Coconut Lime Pound Cake
Prep time
Cook time
Total time
Incredibly moist lime-flavored pound cake with a decadent but simple coconut lime glaze!
Recipe type: Dessert
Serves: 8
  • ½ cup (one stick) butter, softened
  • 1½ cups sugar
  • ½ cup plain greek yogurt (may sub sour cream)
  • 3 eggs
  • ½ teaspoon vanilla
  • zest of 2 limes
  • juice of 1 lime
  • 1½ cups flour
  • ¼ teaspoon baking soda
  • 1½ cups powdered sugar
  • juice of 1 lime
  • 2 teaspoons coconut extract
  • 1-1½ tablespoons heavy cream, or half and half, or other milk
  • optional: shredded coconut
  1. Preheat oven to 350. Line a 9x4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray.
  2. In a large bowl cream together sugar and butter until light and fluffy. Add greek yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice and blend until smooth. In a medium bowl whisk together flour and baking soda. Add dry ingredients to wet ingredients and mix until smooth. Pour batter into prepared pan. Bake 60-80 minutes until an inserted toothpick comes out clean. Allow cake to cool completely on a wire rack.
  3. When cake has cooled completely, prepare the glaze. Use a hand mixer to mix together powdered sugar, lime juice, coconut extract, and heavy cream (or half and half or milk) until smooth and pourable. Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly. Sprinkle with shredded coconut if desired. Allow to cool completely before slicing. Store in airtight container.
*recipe makes one 4x8 or 5x9 inch loaf

Coconut lover? Try these next!

Toasted Coconut Cashew Granola

Toasted Coconut & Cashew Granola

Blueberry Stuffed French Toast with Coconut Syrup

Blueberry Stuffed French Toast with Coconut Syrup


Orange Muffins with Coconut Streusel

Vanilla Coconut Muddy Buddies

Vanilla Coconut Muddy Buddies


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  1. says

    Okay seriously two posts in one day? You are pretty much my idol in all things blogging! You are amazing Tiffany! And this pound cake (and the soup) sounds amazing. :)

    • Tiffany says

      Oh my gosh you’re too nice. I’m seriously blushing, stop it. Haha! Truth be told- I have had that soup recipe ready for like a month but I’m sick of winter and didn’t feel like posting it but I want it in my repertoire for next winter so I just posted it underneath the one I’m more excited about hahaha!! :)

  2. says

    I am also a coconut lover, so I know that I would love this pound cake! And I’m sure it tastes like spring so it would be very refreshing this time of year!

  3. Erin says

    Tears of joy doesn’t begin to describe how yummy this looks!! Can’t wait to try it as well as some of your other coconut goodies!

  4. Teresa says

    Oh my, this was delicious! I never used yogurt in baking before but it added such a fantastic taste and texture to this cake that I’ll definitely be using it more often. I made this a few days ago to test it before making it for Easter with the whole, extended family. It is so delicious that I’ve eaten about half of it already! Thank you!

  5. Chris says

    Tiffany, this looks so amazing! I am tired of peanut butter and chocolate too…for now….eventually will need a fix…..but your cake looks so fresh and amazing. I’ll be trying it out this weekend! Thanks for sharing!

  6. Sue says

    I love this recipe, but most of the time, the cake develops a hard crust on top. Help! What am I doing wrong?

    • Tiffany says

      Hi Sue, Part of it may be where you are placing the baking rack within your oven. If it is near the top of your oven, closer to the burners, it may harden the top of your cake because it will cook faster than the rest of the cake. Try positioning your rack in the middle or lower third of your oven. :)

  7. deanna says

    About how much would you say is the juice of 1 lime? I’ve been thinking, and thinking, for quite some time about making a cake that features coconut and lime … The recipe you posted captured my attention, however I’ve never used the juice of anything :-) in a recipe. Hence my question on the amount. BTW…That cake looks simply scrumptious!!!

    • Tiffany says

      Oh boy, yes that was a typo! I don’t think they even make bread pans that size do they?? Ha! It makes one 5×9 inch or 4×8 inch loaf. Thanks for the catch and sorry for the confusion! :)

  8. Brittney says

    This pound cake recipe is AMAZING (yes, caps were necessary). I made it to take to an outdoor concert and my boyfriend could not get enough – he said it was the best thing I’ve ever baked! Now, I’m doubling the recipe to take two loafs home for my parents this weekend! Thanks for sharing – and keep ’em coming! :)

    • Tiffany says

      This is my (and my husband’s!) favorite recipe I’ve ever made – we just can’t get enough of this cake!!! I always promise myself I’m going to give it away but somehow it always ends up in my stomach 😉 Thanks Brittney!!

  9. j says

    Hi – this looks delish! Can you tell me what kind of coconut you use for the top? ( sweetened or unsweetened). Also if you use the actual coconut for the top – do you still need to use coconut extract?


  10. Belinda Smith says

    Hi. Does this cake need to be kept refrigerate because of
    the youghurt? How long does it keep for?

  11. Christine says

    Hey Tiffany!
    This sounds absolutely divine. What would you recommend as a substitute for the eggs? Egg substitutes are difficult to come by where I live.
    Also, what do you think of grated white chocolate on this?

    • Tiffany says

      Hi Christine! Honestly I’m not sure what could be used instead of the eggs… but on top of this cake is shredded coconut flakes :)