Coconut Lime Pound Cake

Incredibly moist lime-flavored pound cake with a decadent but simple coconut lime glaze. Thank you Crème de la Crumb

 



½ cup (one stick) butter, softened

1½ cups sugar

½ cup plain greek yogurt (may substitute sour cream)

3 eggs

½ teaspoon vanilla

zest of 2 limes

juice of 1 lime

1½ cups flour

¼ teaspoon baking soda

 

Glaze:

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

 

• Preheat oven to 350.
• Line a 9x4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray.
• 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.
• 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.

 

Raspberry Dark Chocolate Banana Bread

A fantastic quick bread that is so good with your morning coffee. Thank you Recipe Boy



 

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved fresh (not freshly washed) raspberries, tossed in 1 tablespoon all-purpose flour
 

• Preheat oven to 350°F.
• Spray a 9x5-inch loaf pan with cooking spray.
• In a medium bowl, whisk together the flour, baking soda and salt.
• In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute).
• Add the eggs one at a time, beating well after each addition.
• Add the banana, yogurt, and vanilla; beat until blended.
• Stir in the flour mixture; just until moist.
• Don't over-mix.
• Stir in the chocolate chunks and then gently stir in the raspberries.
• If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
• Spoon the batter into the prepared pan.
• Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
• If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further
• Cool 15 minutes in the pan on a wire rack.
• Remove from pan and cool completely on the wire rack.