Lime and Coconut Pound Cake

• 185g block PHILADELPHIA Cream Cheese, softened
• 180g butter, softened
• 1 cup caster sugar
• 3 eggs, lightly beaten
• 1 cup SR flour
• 75g desiccated coconut
• grated rind of 1 lime
• Lime Icing
• 65g block PHILADELPHIA Cream Cheese, softened
• 1/3 cup icing sugar
• 1/3 cup sunshine milk powder
• grated rind of 1/2 lime
• toasted shredded coconut

1. Beat the Philly*, butter and sugar with an electric mixer until thick and creamy.
2. Gradually beat in the eggs one at a time.
3. Beating well after each addition.
4. Sift in flour and fold through coconut and lime rind.
5. Pour into a 21 x 11 cm lined loaf tin and bake at 140C fan-forced for 50 minutes or until cooked through.
6. Cool on a wire rack before icing.
7. Icing: Combine the Philly*, sugar, milk powder and lime rind until smooth.
8. Spread over cake, sprinkle with coconut and serve.

cream cheese, butter, caster sugar, eggs, flour, coconut, lime, icing, cream cheese, icing sugar, sunshine milk, lime, coconut

Taken from www.kraftrecipes.com/recipes/lime-coconut-pound-cake-103982.aspx (may not work)