Coconut has been pretty popular lately in our kitchen… it almost seems like every other dessert or snack has coconut in it. All I can say is that this will not be the last recipe with coconut. We love coconut!!
I wasn’t sure about the combination of raspberries and coconut. The original recipe is with blueberries instead. But using raspberries was a pretty darn good idea.
One more thing… If you are wondering why this recipe does not have baking powder or baking soda is because pound cakes do not generally have baking powder or baking soda.
I hope you try this recipe real soon.
Adapted from Gourmet, May 2000
Serves 4 to 6
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup sugar
- 1 tablespoon freshly grated lime zest
- 2 large eggs
- 5 tablespoons heavy cream
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup plus 3 tablespoons sweetened flaked coconut
- 1/4 cup raspberries
Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).
Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in raspberries.
Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut.
Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.