We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.

Martha Stewart Living, July 2009


Recipe Summary

Makes 2 cakes


For the Cake
For the Topping


Instructions Checklist
  • 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 saltin a food processor until smooth. Top with diced mangoand lime zest.