Toasted Coconut Pound Cake with Mango-Lime Sauce
We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.
- Yield: Makes 2 cakes
Source: Martha Stewart Living, July 2009
For the Cake
- 1 pound (3 1/4 cups) all-purpose flour
- 1 tablespoon coarse salt
- 4 sticks softened unsalted butter, plus more for pans
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large eggs, room-temperature
- 2 1/3 cups sweetened shredded coconut
For the Topping
- 1 mango, chopped
- 2 tablespoons lime juice
- 1 teaspoon sugar
- Pinch of salt
- Lime zest and additional diced mango, for garnish
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
Make mango-lime sauce: Puree chopped mango, lime juice, sugar, and a pinch of salt in a food processor until smooth. Top with diced mango and lime zest.