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Lime, Coconut & Blueberry Cream Cheese Pound Cake

By on November 19, 2013

On http://www.blogher.com, there is a list of writing prompts to help bloggers, well, write.

This was yesterday’s prompt:

Name five things inside your refrigerator right now and how you feel about them.

So here we go. Five things inside my refrigerator, and my thoughts.

1. Liberté Classique Plain Yogurt
I rarely buy flavoured yogurt anymore. Only plain. Less chemicals and preservatives. I use it in smoothies or with my homemade granola. I sweeten it by adding a bit of pure maple syrup.

2. Liberté Sour Cream
I always seem to have sour cream. I buy it to serve with chili or tacos or fajitas. And then spend a couple of weeks trying to find recipes to use it up.

3. Eggs
Because I bake so much, I’ve always got a ton of eggs. Lately I’ve been making an egg sandwich (toasted English muffin, cheese and a scrambled egg) to start my day. Now I go through even more eggs than before.

4. Homemade Chicken Broth
The best kind. I love homemade chicken broth.

5. Strawberry Flavoured Jello
My little boy person was supposed to get a tooth pulled yesterday. I made this for him as a treat. Tooth didn’t end up getting pulled. Surprise!

 

Lime, Coconut & Blueberry Cream Cheese Pound Cake

I found the original recipe, but have made a few changes and additions. I added coconut and lime juice to the batter, and lime juice to the cream cheese frosting. My little people love it!

Cake:
2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1 cup shredded coconut
1 cup unsalted butter, room temperature
1 brick of cream cheese (250 g/8 oz), room temperature
1 1/3 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
lime zest from 3 limes
Juice from 3 limes, divided in half
1 1/2 cups fresh or frozen blueberries

Cream cheese frosting:
1 brick of cream cheese (250 g/8 oz), room temperature
1/4 cup unsalted butter, melted
2 cups powdered sugar
1/2 of the lime juice from above

Preheat oven to 350°F. Butter two 9 x 5 loaf pans. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Add coconut and mix well. Set aside.

In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract, 1/2 of the fresh lime juice and lime zest, mixing until combined.

Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.

Transfer batter to prepared baking loaf pans. Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners’ sugar and 1/2 of the fresh lime juice. Beat on low speed until combined, then on high until frosting is smooth.

Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

(Photo from original website of the recipe.)

 

Julie of By The Recipe says this about her food writing:

I’m not sure which came first: my sweet tooth, or my desire to bake.  Before I was a wife and a mother, I was a baker.  I love to bake.

Before kids, I wasn’t much of a cook. After kids, my cooking abilities improved, I guess because I needed to feed my family. Over the years I have come to enjoy cooking, almost as much as baking.  But let’s be honest, the best part of baking and cooking are the accolades of a great mouthful of food. That inspires me.

When I cook, I cook by the recipe. Almost always.

 

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