• Preheat oven to 325 degrees F and grease and flour a bundt pan.
• In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
• Mix the butter on medium speed until smooth (using paddle attachment if you have a stand mixer). Gradually add the sugar and mix on medium speed until light and fluffy (3 to 5 minutes).
• Add the eggs one at a time, blending after each to incorporate.
• In a small bowl or measuring cup, combine the sour cream, lime juice, coconut extract, lime extract, and lime zest.
• While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until incorporated.
• Fold in the coconut. Scoop batter into the prepared bundt pan.
• Bake at 325 degrees F for 60-65 minutes- or until done. Baking times may vary. Check on the cake as it nears the 1 hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.

For the Simple Coconut Glaze (optional)

• Combine ingredients in a small bowl and stir until smooth. If too thick, add a bit more milk. If too thin, add a bit more confectioners sugar.
• Drizzle over the cooled pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.)

Decoration and Storage

• Sprinkle flaked coconut on top of the glaze to finish things off.
• This cake can be kept at room temperature in an airtight container or under a cake dome for a few days. Beyond that, you may like to move to the refrigerator to extend the freshness. If you do refrigerate this cake, it is best to bring it to room temperature before serving for the best flavor and texture (by removing it 2-3 hours before serving).