Lime and Coconut Pound Cake

• 185g PHILADELPHIA Block 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 PHILADELPHIA Block Cream Cheese, softened
• 1/3 cup icing sugar
• 1/3 cup 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. Gradually beat in the eggs one at a time. Beating well after each addition.
2. SIFT in flour and fold through coconut and lime rind.
3. POUR into a 21 x 11 cm lined loaf tin and bake at 140°C fan-forced for 50 minutes or until cooked through. Cool on a wire rack before icing.

Icing

1. COMBINE the PHILLY, sugar, milk powder and lime rind until smooth. Spread over cake, sprinkle with coconut and serve.