BANANA, LIME AND COCONUT CAKE (AUSTRALIA)
This recipe was found at www.sydneymarkets.com.au & is posted here for the Zaar World Tour 5. [NOTE: The recipe was edited on 17 May as per Tinkerbell's review!}
Provided by Sydney Mike
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
- In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
- In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
- Add banana mixture & beat on low until combined.
- In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
- With a large metal spoon, gently fold in only half of the coconut untl just combined.
- Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
- Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat.
- FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
- Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.
COCONUT LIME RICKEY
Make and share this coconut lime rickey recipe from Food.com.
Provided by kirsten aka scooter
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients together, except the lime wedge, to a cocktail shaker filled with ice cubes.
- Shake vigorously until blended.
- Or Whizz up in a blender.
- Strain mixture into a cocktail glass.
- Squeeze lime wedge into the drink and toss it in.
COCONUT-LIME BANANA PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the pudding: Place the lime zest in a small bowl; cover and refrigerate. Toss the banana slices with the lime juice in a medium bowl; set aside. Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl.
- Combine the milk, heavy cream, remaining 3/4 cup sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly whisk the milk mixture into the yolk mixture, then pour into the saucepan and bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir in the butter and extracts. Let cool slightly, about 5 minutes.
- Spread a heaping cup of the pudding in a 2-quart baking dish; cover with one-third of the banana slices, then half of the vanilla wafers and another heaping cup of the pudding. Top with another one-third of the banana slices, then another heaping cup of the pudding. Top with the remaining bananas, then vanilla wafers, then pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
- Make the topping: Preheat the oven to 350 degrees F. Spread the coconut on a baking sheet and toast until golden, about 10 minutes. Scoop all of the solid coconut cream from the chilled can of coconut cream (do not scoop out any liquid). Beat the coconut cream, heavy cream and sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Spread the coconut whipped cream over the pudding and sprinkle with the toasted coconut and reserved lime zest. Refrigerate about 30 minutes before serving.
PUT THE LIME IN THE COCONUT
Provided by Sandra Lee
Categories beverage
Time 10m
Yield depends on the amounts
Number Of Ingredients 8
Steps:
- Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice. Pour honey onto a plate. Lay out coconut on a plate. Dip the rims of chilled glasses into honey and roll in coconut. Shake and pour into chilled martini glasses to serve.
- Note: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender.
COCONUT LIME RICE
I was bored one night and thought that coconut lime rice sounded good, so I made my own recipe. I was very much surprised! This wonderful rice will make your toes curl! Toss the cooked rice with diced mango and chopped cilantro.
Provided by Karmabelle
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.
Nutrition Facts : Calories 684.6 calories, Carbohydrate 85.4 g, Cholesterol 5.4 mg, Fat 36.9 g, Fiber 3.9 g, Protein 10 g, SaturatedFat 31.7 g, Sodium 56.3 mg, Sugar 4.2 g
COCONUT WATER AND LIME RICKEY
Provided by Alejandro Junger, M.D.
Categories Non-Alcoholic Low Fat Kid-Friendly Quick & Easy Low/No Sugar Lime Coconut Healthy Vegan Drink Small Plates
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a jar, stir or shake together the coconut water, lime juice, stevia, and optional bitters. Divide the mixture between two glasses, then fill each glass with 1/4 cup or more club soda and serve.
ROOT BEER RICKEY
Spicy, spritzy and refreshing, this cocktail is essentially grown-up root beer. A classic rickey is just liquor, lime juice and carbonated water, but reach for rye whiskey and trade the soda water for root beer, and you get the root beer rickey, a drink bartender Jim Meehan created for Cicoria, a pizzeria in Portland, Ore. Root beer and rye are natural partners, as each is woodsy, minty and caramelly; the soda also lends sweetness without having to add sugar. At Cicoria, the drink is served up in a short glass and garnished with a pineapple wedge, but this easygoing rendition opts for ice in a tall glass with more root beer. Add a lime wedge, if you like.
Provided by Ali Slagle
Categories cocktails
Yield 1 drink
Number Of Ingredients 5
Steps:
- Into an ice-filled Collins glass, pour the whiskey and lime juice. Top with root beer, then give a quick stir with a bar spoon, fork handle or chopstick. Top with the lime wedge, if using.
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- In the bowl of a stand mixer {or a regular bowl}, beat together coconut oil or butter and sugar. Beat until fluffy.
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- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
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