Coconut Pound Cake With Lime Glaze

• 1-1/2 cups butter, softened
• 1 package (8 ounces) cream cheese, softened
• 3 cups sugar
• 6 large eggs, room temperature
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sweetened shredded coconut
• 1/2 cup sugar
• 1/4 cup lime juice
• 1 teaspoon grated lime zest
• 1 teaspoon coconut extract
• Toasted sweetened shredded coconut, optional

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan.
2. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut.
3. Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.
4. In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

butter, cream cheese, sugar, eggs, coconut, vanilla, almond, allpurpose, baking powder, salt, coconut, sugar, lime juice, lime zest, coconut, coconut

Taken from www.tasteofhome.com/recipes/coconut-pound-cake-with-lime-glaze/ (may not work)