New This Month

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


  1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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