Okay, here’s a little kitchen secret I can’t keep to myself: when you marry bright, zesty key lime with toasty coconut and fudgy dark chocolate chunks, you get a pound cake that somehow tastes fancy but behaves like comfort food. I stumbled on this combo while trying to save a stubbornly dry loaf one summer — a spoonful of lime, a handful of chocolate, and everything snapped back to life. This cake smells like summer rain and a chocolate bar at the same time: tangy lime perfume, buttery cake steam, and that snap-crackle of toasted coconut. Trust me, make it when you want to impress guests or just need an afternoon treat that makes your kitchen smell like a bakery.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Total Time: 90 minutes (including cooling)
Why This Recipe is Awesome
This pound cake gives you buttery crumb, bright citrus zip, chewy coconut pockets, and molten dark chocolate bits — all in one slice. It’s sturdy enough for dessert plates but tender enough to pair with coffee at breakfast. It balances sweet, tart, and bitter in a way that makes you keep sneaking a second bite. Plus, it’s honest-to-goodness easy: if you can whip butter and stir, you can conquer this loaf. Who doesn’t love crispy edges and a gooey chocolate center?
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream or full-fat Greek yogurt
- 2 tbsp freshly grated key lime zest (or regular lime)
- 3 tbsp key lime juice
- 1 tsp pure vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped dark chocolate (about 6 oz) — large chunks or chopped bar
- Nonstick spray or extra butter and flour for the pan
For the Glaze / Garnish:
- 1 cup powdered sugar, sifted
- 2–3 tbsp key lime juice (to taste)
- 1 tsp lime zest, extra for garnish
- 1/3 cup toasted shredded coconut (optional)
- Extra chocolate chunks for scattering on top (optional)
How I Make It
Step 1:
Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment so the cake lifts out easily. In a bowl, whisk together the flour, 1 tsp baking powder, and 1/2 tsp salt. Pause and inhale — that dry, warm flour smell means we’re ready.
Step 2:
In a mixing bowl, beat the butter and 1 1/4 cups sugar until light and fluffy, about 3–4 minutes. The mixture should look pale and lift a bit when you drag the spoon through it. Add the eggs one at a time, beating after each addition so you don’t get curdled lumps. Stir in the sour cream, lime zest, lime juice, and vanilla.
Step 3:
Fold the dry ingredients into the wet in two batches, mixing until just combined — don’t overwork the batter or the crumb will toughen. Gently fold in the shredded coconut and most of the dark chocolate, leaving a few chunks to tuck on top. The batter should feel thick and velvety; it will have a pale yellow color flecked with green zest and dark chocolate specks.
Step 4:
Spoon the batter into your prepared loaf pan and smooth the top with an offset spatula. Scatter remaining chocolate chunks and a handful of shredded coconut on top for a crunchy, pretty finish. Bake for 60–70 minutes, or until the cake turns golden at the edges and a skewer inserted near the center comes out with a few moist crumbs (not wet batter). Listen for that soft crackle at the edges and smell the lime-and-butter perfume filling your kitchen — that’s when you know you’re close.
Step 5:
Let the cake rest in the pan for 10–15 minutes, then run a knife around the edges and invert onto a wire rack. While the cake cools, whisk the glaze: combine powdered sugar with 2–3 tbsp lime juice until shiny and pourable. Drizzle the glaze over the warm loaf, sprinkle with toasted coconut and extra zest, and let it set for 20 minutes before slicing.
Pro Tips
- Bring eggs and butter to room temperature for smooth, even creaming — cold ingredients fight you and give a dense crumb.
- Measure flour by spooning it into your cup and leveling with a knife; don’t pack it, or the cake turns heavy.
- Toast the coconut in a dry skillet until golden and fragrant — it takes only a few minutes and adds big flavor and crunch.
- If your chocolate sinks, toss the chunks in a tablespoon of flour before folding them in; that helps them suspend in the batter.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap sour cream for full-fat Greek yogurt for a tangy lift; texture stays creamy.
- If you don’t have key limes, use regular limes or substitute 2 tbsp lemon juice for a lemon-lime twist.
- Dairy-free: use vegan butter and coconut yogurt; the cake will skew coconut-forward but stay delicious.
- Gluten-free: swap a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; bake time may vary slightly.
Variations & Tips
- Add 1/2 cup chopped macadamia nuts for a tropical crunch.
- Mix in 1/2 cup white chocolate chips instead of dark for a sweeter, kid-friendly loaf.
- Drizzle with coconut rum glaze (substitute 1 tbsp lime juice with 1 tbsp rum) for grown-up desserts.
- Turn this into muffins — bake at 350°F for 18–22 minutes.
- For extra citrus punch, fold in 1/4 cup finely chopped candied lime peel.
- Make it mini: use a mini loaf pan for gifts — reduce bake time to 30–40 minutes.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, and wrap tightly. Store at room temperature for 2 days or refrigerate up to 5 days. Bring to room temp before serving or give slices 20 seconds in the microwave to revive the chocolate gooeyness.
- Can I double the recipe?
- Sure thing. Use two 9×5 pans or a large bundt. If using two pans, keep the bake time similar and check at 55 minutes; a bundt may take 10–20 minutes longer.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so ¾ cup oil for 1 cup butter) and expect a slightly less rich, moister crumb.
- How do I know it’s done?
- Look for golden edges, a springy top, and a skewer that comes out with a few moist crumbs. If it feels jiggly in the very center, give it another 5–10 minutes.
- What if I don’t have ingredient X?
- No panic. No lime? Use lemon. No sour cream? Use Greek yogurt. No dark chocolate? Semi-sweet chips or chopped chocolate bars work fine.
How I Like to Serve It
I slice this loaf thick with a little crumble on the plate and pair it with cold coffee or a bright herbal tea. For dessert, add a scoop of vanilla ice cream and a drizzle of extra lime glaze—heaven. It works at brunch, potlucks, or a solo afternoon treat; the flavors feel summery but cozy, so it fits almost any mood or season.
Notes
- Store at room temperature in an airtight container for up to 2 days, or refrigerate up to 5 days. Reheat slices briefly to revive texture.
- No meat safety temps here, but when serving any alongside poultry dishes, ensure those reach 165°F as usual.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Dark Chocolate Chunk Coconut Key Lime Pound Cake. It smells amazing, slices like a dream, and tastes like you put in way more effort than you did. Happy baking!