Coconut And Lime Scones Recipes

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LIME AND COCONUT SCONES



Lime and Coconut Scones image

These Lime and Coconut Scones bring a taste of the tropics to a dull winter's day! Served with a coconut glaze, these are a perfect way to start the day!

Provided by Annie N

Time 20m

Number Of Ingredients 15

For the scones:
2 1/2 cups (350g) plain flour
1/4 cup (50g) caster/white sugar
2 tsp baking powder
Pinch of salt
1/2 cup (45g) desiccated coconut
Zest of 1 large or 2 small limes
1 stick (113g) unsalted butter, (cold and cubed)
2 large eggs
2 tbsp lime juice
2-3 tbsp milk
For the glaze:
6 tbsp icing sugar
1 1/2 tbsp lime juice
1 tbsp desiccated coconut

Steps:

  • Preheat the oven to 200C/400F and line a baking tray with grease proof paper.
  • Place flour, sugar, baking powder, salt, coconut and lime zest into a large bowl and stir together briefly.
  • Add in the cubes of butter and then rub between your fingers until you have a mixture which resembles coarse breadcrumbs. Some larger, pea sized lumps are fine as well.
  • Add in the eggs, lime juice and 2tbsp of milk and mix with a wooden spoon until the dough starts to stick together. You may need an extra tablespoon of milk.
  • Dough should hold together, but be crumbly. You don't want an entirely smooth and sticky dough.
  • Tip onto your prepared baking tray and pat into a circle as big as you need to make it 1/2 inch thick. (Mine was around 7 inches across).
  • Use a long knife, or pizza cutter to cut the dough into 8 triangles. I use a pizza cutter as it's super easy to run through the dough! Separate the scones and leave 2 inches between each scone.
  • Place in the oven for 10-12 minutes, until risen and lightly golden on the edges. Scones will also be firm to the touch, but spring back when you press.
  • Leave to cool completely before making the glaze. Mix icing sugar and lime juice together in a small bowl and then add in the desiccated coconut, stirring until you have a thick, but runny enough mixture to spoon over the scones.
  • Spoon/drizzle glaze over each scone and then serve. Lime and Coconut Scones will keep in an airtight container, at room temperature for 4 days.

COCONUT & LIME CAKE



Coconut & lime cake image

Get a taste of the tropical with this creamy coconut and lime sponge cake

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Snack, Treat

Time 30m

Yield Cuts into 10 slices

Number Of Ingredients 12

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
200g block of creamed coconut
zest and juice of 2 limes
100g butter , softened
140g icing sugar , sifted
tbsp Malibu (optional)
100g toasted desiccated coconut

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
  • Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  • For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
  • Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
  • Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.

Nutrition Facts : Calories 670 calories, Fat 48 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

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