KEY LIME COCONUT CAKE
This key lime cake is the ultimate summer party cake. It's pummeled with crunchy toasted coconut and boasts the juice from 5 limes.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 1h38m
Number Of Ingredients 13
Steps:
- Toast coconut at 350˚F in a small baking pan in oven, stirring a few times, especially towards the end, until golden and dry, 7 to 10 minutes. Set aside to cool.
- Make 4-Ingredient Sponge Cake and set aside to cool. Get the recipe on natashaskitchen.com and be sure to watch the video tutorial.
- In the bowl of your mixer fitted with whisk attachment, beat together cream cheese and 1 cup sugar on high speed 3 minutes until whipped, scraping down the bowl as needed.
- Beat in 16 oz cold sour cream until smooth (1 min on high). Add lime zest and juice and beat to combine (1 minute on high). Refrigerate frosting if not using right away.
- In a measuring cup, combine 1/4 cup fresh lime juice, 3/4 cup warm water and 3 Tbsp sugar. Stir to dissolve the sugar and set aside.
- Slice cake layers in half with a serrated knife. Place the first layer, cut-side-up on a cake platter. Brush with 1/4 of the lime syrup. Top with a generous amount of cream. Repeat with remaining cake layers then cover the entire cake with remaining cream.
- Cover the entire cake generously with toasted and cooled coconut flakes, using your hands to scoop coconut onto the sides, pressing gently to adhere. The coconut flakes are crispiest if served right away but it is easier to slice the cake once it's had a chance to set in the refrigerator for about 2 hours.
COCONUT-KEY LIME SHEET CAKE
Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes
Provided by Katherine Sacks
Categories Cake Coconut Lime Lime Juice Easter Dessert Bake Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 16
Number Of Ingredients 24
Steps:
- Make the Coconut-Key Lime Cake:
- Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
- Meanwhile, coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.
- Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.
- Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3-4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
- Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25-30 minutes.
- Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2" into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.
- Make the Coconut-Key Lime Curd:
- Pour water into a medium pot to a depth of 2". Bring to a simmer over medium heat. Place butter in a large bowl.
- Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3-4 minutes.
- Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.
- Make the Whipped Cream Topping:
- Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.
- Meanwhile, preheat oven to 350°F. Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5-7 minutes. Let cool.
- When ready to serve, sprinkle toasted coconut flakes over cake.
- Do Ahead
- Lime curd can be made 1 week ahead. Store in an airtight container and chill, or freeze up to 4 months.
KEY LIME COCONUT ANGEL CAKE
Who can resist this heavenly dessert when it's so easy to make?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
- In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
- Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
- Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g
COCONUT KEY LIME THUMBPRINTS
This is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. -Amy Freeze, Avon Park, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold., Preheat oven to 400°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour., In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon., Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.
Nutrition Facts : Calories 182 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 76mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
KEY LIME COCONUT CAKE
Make and share this Key Lime Coconut Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
- Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
- Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
- Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
- Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
Nutrition Facts : Calories 469.8, Fat 17.8, SaturatedFat 11.8, Cholesterol 79.3, Sodium 407.6, Carbohydrate 73.9, Fiber 1.3, Sugar 52.3, Protein 5.5
KEY LIME COCONUT CAKE
A light and airy cake roll filled with sweet coconut frosting and tangy key lime curd. The combination is tropical and delicious! Cake rolls are easy to make and fun to eat any time of the year!
Provided by Tanya Schroeder
Categories cake, dessert
Time 1h57m
Number Of Ingredients 24
Steps:
- Prepare the key lime curd: prepare an ice bath by filling a large bowl with ice; place a medium bowl on top of the ice and set aside.
- Whisk together egg yolks, eggs, granulated sugar, and bottled Key lime juice in a medium saucepan over medium.
- Cook, whisking constantly until sugar is dissolved, about 3 minutes.
- Whisk in cornstarch.
- increase heat to medium-high, and bring mixture to a boil, whisking constantly for about 1 minute.
- Remove from heat; whisk in unsalted butter, 1 tablespoon at a time, until butter is melted.
- Pour mixture through a fine wire-mesh strainer into the bowl set over ice. Stir the curd using a rubber spatula, until cooled to room temperature, about 10 minutes.
- Remove bowl from ice bath; place plastic wrap directly on curd (to prevent a film from forming).
- Refrigerate while you prepare the cake.
- Preheat oven to 375. Spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with nonstick spray. Set pan aside.
- In a bowl, whisk egg yolks until thick and golden in color. Gradually add in 1/3 cup of sugar and vanilla and coconut extract; continue to whisk until thickened.
- In the bowl of a mixer, beat egg whites with the whisk attachment until semi-soft peaks begin to form. Gradually whisk in 1/3 cup of the remaining sugar and continue beating until stiff peaks finally form. Remove and carefully fold in the yolk mixture.
- Combine dry ingredients. Fold in dry ingredients, followed by the melted butter.
- Pour batter into prepared pan. Bake cake for 12 minutes or until cake gently springs back when touched.
- After removing the cake from the oven, and immediately sprinkle with powdered sugar.
- Carefully turn the cake out onto a clean towel that has been dusted with powdered sugar.
- Remove parchment paper.
- Roll cake with a towel, starting with the short end.
- Let the cake cool completely.
- Prepare the frosting: in a bowl of a stand mixer beat the butter until very creamy. Add powdered sugar 1 cup at a time until combined and creamy adding heavy cream if necessary to achieve a spreadable consistency. Stir in the pinch of salt.
- Mix in the coconut extract.
- Carefully unroll the cake. Spread about 1/3 of the frosting over the inside of the cake. Top with a 1/2 - 3/4 cup of the key lime curd.
- Carefully roll cake and place the cake seam side down onto a serving platter.
- Spread the remainder of the frosting on the outside of the cake. Top with coconut flakes.
Nutrition Facts : Calories 725 calories, Carbohydrate 88 grams carbohydrates, Cholesterol 260 milligrams cholesterol, Fat 40 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 451 grams sodium, Sugar 77 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
KEY LIME COCONUT CAKE
Provided by Melissa Roberts
Categories Cake Milk/Cream Mixer Egg Dessert Bake Coconut Winter Lime Juice Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
- Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
- Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
- Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
- Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
PUT THE LIME IN THE COCONUT CAKE
Provided by Food Network
Categories dessert
Time 3h5m
Yield 10 to 12.servings
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
- In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
- For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
- With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
- In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.
KEY LIME COCONUT ANGEL CAKE
Make and share this Key Lime Coconut Angel Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Cut angel food cake horizontally into 3 layers. Place bottom layer; cut side up on serving plate.
- Beat milk, lime juice and lime peel in large bowl with wire whisk until smooth and thickened. Fold in whipped topping.
- Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
- Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
Nutrition Facts : Calories 266.7, Fat 9.2, SaturatedFat 7.4, Cholesterol 8.4, Sodium 238.4, Carbohydrate 42.9, Fiber 0.3, Sugar 31.9, Protein 4.7
KEY LIME-COCONUT CUPCAKES
Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired.
Provided by Dianne
Categories Desserts Cakes Cupcake Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Combine flour, baking powder, and salt in a bowl.
- Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
- Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
- Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 42.2 mg, Fat 19.8 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 15.9 g, Sodium 171.3 mg, Sugar 35 g
More about "key lime coconut cake recipes"
KEY LIME COCONUT CHEESECAKE | MY BAKING ADDICTION
From mybakingaddiction.com
KEY LIME COCONUT CAKE WITH MARSHMALLOW FROSTING
From midwestliving.com
CAKE BY COURTNEY: THE BEST COCONUT KEY LIME PIE CAKE
From cakebycourtney.com
KEY LIME COCONUT YOGURT CAKE - RECIPE - FINECOOKING
From finecooking.com
KEY LIME BREAD COCONUT CAKE LOAF - LOW CARB YUM
From lowcarbyum.com
NO-BAKE KEY LIME PIE - PLAIN CHICKEN
From plainchicken.com
KEY LIME COCONUT CAKE | RECIPE CART
From getrecipecart.com
COCONUT KEY LIME BREAD - A CLASSIC TWIST
From aclassictwist.com
COCONUT KEY LIME PIE CAKE - CAKE BABE
From cake-babe.com
DARK CHOCOLATE CHUNK COCONUT KEY LIME POUND CAKE
From bakerbynature.com
KEY LIME COCONUT CAKE - FLOUR POWER
From tjrecipes2.com
COCONUT KEY LIME CAKE FROM TASTE LOVE AND NOURISH
From tasteloveandnourish.com
KEY LIME CAKE RECIPE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
KEY LIME COCONUT CAKE - JUSTINE SNACKS
From justinesnacks.com
KEY LIME COCONUT CAKE + CARDAMON GRAHAM CRUMBLE - BEHIND …
From behindtheflour.com
RECIPE FOR KEY LIME CAKE - CLEAN CUISINE
From cleancuisine.com
COCONUT KEY LIME CAKE WITH CREAM CHEESE FROSTING - 12 TOMATOES
From 12tomatoes.com
COCONUT CUPCAKES WITH LIME FROSTING - THE BEST CAKE RECIPES
From thebestcakerecipes.com
20 KEY LIME DESSERTS THAT GO BEYOND PIE - INSANELY GOOD
From insanelygoodrecipes.com
LIME AND COCONUT CAKE - EASY ONE-BOWL RECIPE BY VJ COOKS
From vjcooks.com
COCONUT & KEY LIME CAKE RECIPE - THE KITCHEN FAIRY
From kitchenfairy.ca
GLAZED COCONUT LIME COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
KEY LIME COCONUT ANGEL CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
COCONUT LIME CAKE FROM SCRATCH | MY CAKE SCHOOL
From mycakeschool.com
KEY LIME CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
KEY LIME COCONUT SHEET CAKE - SOUTHERN PLATE
From southernplate.com
KEY LIME COCONUT CUPCAKES | COCONUT CREAM CUPCAKES & KEY …
From lifeloveandsugar.com
KEY LIME COCONUT MARBLED POUND CAKE BY CALL ME PMC
From callmepmc.com
LIME & COCONUT CAKE - LIV FOR CAKE
From livforcake.com
BEST COCONUT KEY LIME COOKIES - EASY TROPICAL COOKIE RECIPE!
From bestdessertrecipes.com
KEY LIME COCONUT CAKE - EASY RECIPES FOR FAMILY TIME - SEEDED …
From seededatthetable.com
KEY LIME COCONUT CAKE | RECIPE | LIME AND COCONUT CAKE …
From pinterest.ca
KEY LIME COCONUT CAKE – SMITTEN KITCHEN
From smittenkitchen.com
COCONUT LIME LOAF CAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
COCONUT KEY LIME CAKE – LA ROCCA CAKES
From laroccacakes.com
COCONUT KEY LIME RUM CAKE RECIPE | CIRCULON
From circulon.com
LIME COCONUT CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #desserts #eggs-dairy #fruit #oven #cakes #citrus #lime #equipment #small-appliance #mixer #4-hours-or-less
You'll also love