Coconut Pound Cake with Mango-Lime Topping

Position a rack in the lower third of an oven and preheat to 325°F (165°C). Lightly spray a 9-by-5-inch (23-by-13-cm) loaf pan with nonstick cooking spray. Dust the pan with flour, then tap out any excess.

Spread the coconut on a rimmed baking sheet and toast in the oven, stirring occasionally, until lightly golden, about 5 minutes. Set aside.

Sift the 1 1/2 cups (7 1/2 oz./235 g) flour, the baking powder and salt into a bowl and set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter and the 3/4 cup (6 oz./185 g) sugar on medium speed until smooth, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the coconut and vanilla extracts. Beat in half of the flour mixture, then half of the milk, and repeat to add the remaining flour and milk. Reserve 1 Tbs. of the shredded coconut for garnish and stir in the remainder.

Scrape the batter into the prepared pan. Bake until the top is golden and the center is firm to the touch, 55 to 60 minutes.

Transfer the pan to a wire rack and let cool for 20 to 30 minutes, then turn the cake out onto the rack and let cool completely.

In a bowl, stir together the mango cubes, lime juice and the remaining 1 to 2 Tbs. sugar, to taste. Cut the cake into slices and top with the mango mixture. Garnish with the reserved coconut and lime zest. Serves 8 to 10.

Adapted from Williams-Sonoma Bake Good Things (Weldon Owen, 2014).