Key Lime Coconut Marbled Pound Cake with Jello
Ingredients
Cake
3 cups all-purpose flour measured correctly
1/8 teaspoon salt
1/2 teaspoon baking powder
1 cup butter at room temperature
1/2 cup solid vegetable shortening
3 cups granulated sugar
6 large eggs at room temperature
1 cup whole milk at room temperature
1 3-ounce package lime flavored gelatin ex. Jello
2 teaspoons coconut extract
Glaze
2 tablespoons butter melted
1/2 teaspoon vanilla extract
1 and 1/2 cup powdered sugar sifted
Instructions
Cake
Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
Sift flour, salt, and baking powder together.
Cream butter, shortening, and sugar with an electric mixer until light and fluffy. (For mixing, I use the whisk attachment on a KitchenAid Electric Mixer.)
Add eggs, one at a time, beating well after each addition.
Then add the milk mixture and flour alternately, beginning and ending with flour mixture.
Pour half of the batter into another bowl and add the coconut extract. Stir to combine Then pour into the prepared tube pan.
Return the bowl with the batter to the mixer stand and add the lime gelatin. Mix until combined, but don’t over mix. (You can also fold the gelatin in by hand.) Pour the lime batter over coconut batter in the tube pan and smooth the top.
Bake for 1 hour 20 minutes.
The cake is done when no crumbs or dry crumbs remain on a wooden pick when inserted in the thickest part of the cake.
Cool in the pan on wire rack 20 minutes before inverting on a platter to cool completely. Make sure it’s cooled completely before covering. The cake will be good 4 or 5 days in an airtight container on the counter. After that, it will start drying out somewhat.
Glaze
Whisk glaze together and pour over cooled cake or, my recommendation, pour over individual slices when served.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.