LEMON COCONUT CAKE & LEMON GLAZE
Steps:
- Preheat the oven to 350 degrees. Using coconut oil, grease the molds, cake pan or muffin tins.
- Whisk the wet ingredients together in a large bowl (applesauce, coconut oil, honey, vanilla, lemon juice and lemon zest.)
- In a small bowl, mix the dry ingredients together (coconut flour, arrowroot flour, baking soda, and salt.)
- Mix the dry ingredients into the large bowl with the wet ingredients. Fold in the shredded coconut.
- Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
- Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
- Spoon the batter into the molds filling about 3/4 full.
- Place in the oven on the middle rack and bake for 20-25 minutes until lightly golden brown or a toothpick comes out clean. Cool in the pan for 30 minutes and then remove from the pan onto a cooling rack and cool completely.
- In a small pan over low heat, soften the coconut butter.
- Once softened, add the rest of the ingredients and whisk until smooth.
- Simmer on low for 2-3 minutes, just until everything is mixed and the desired consistency is reached. Cool for 5 minutes, then glaze the cooled bunnies by dipping the bunnies one at a time. Alternatively you can spoon the glaze onto the bunnies and spread the glaze using the back of a spoon.
- Sprinkle with additional lemon zest or dried lavender if desired.
- Place on a cooling rack for 10 minutes and then put in the fridge for 20-30 minutes so that the glaze will harden.
- Store in a glass container in the refrigerator for 3-4 days. Remove from the refrigerator 10-15 minutes before serving.
LEMON COCONUT CAKE
"If you're pressed for time, use a white cake mix and dress it up with the filling and frosting from this recipe," suggests field editor LaDonna Reed, Ponca City, Oklahoma. "This is a lovely dessert for spring and summer."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 22
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.
Nutrition Facts : Calories 585 calories, Fat 26g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 306mg sodium, Carbohydrate 84g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
POUND CAKE WITH LEMON COCONUT GLAZE
Healthier take on pound cake; indulge with no regrets!
Provided by cookieworshipper
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
- Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
- Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
- Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
- Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
- Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 63.4 g, Cholesterol 56 mg, Fat 14.6 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 45.7 mg, Sugar 38.3 g
LEMON SNACKING CAKE WITH COCONUT GLAZE
With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting. Like many snacking cakes, it's easily whisked together without a mixer, and quick to bake. Perfect as an afternoon pick-me-up, it goes as well with a glass of milk as it does with mugs of coffee, tea or hot cocoa.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.
- Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup/60 milliliters juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.
- Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.
- When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners' sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 10 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 207 milligrams, Sugar 30 grams, TransFat 0 grams
GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE
Provided by Trisha Yearwood
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
- For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.
LEMON COCONUT CUPCAKES
Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. -Debra Henderson, Booneville, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 cupcakes.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon zest if desired.
Nutrition Facts : Calories 327 calories, Fat 18g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
More about "lemon coconut cake lemon glaze recipes"
LEMON COCONUT CAKE WITH LEMON GLAZE RECIPE | YUMMLY
From yummly.com
Servings 4Total Time 1 hr 10 minsCategory DessertsCalories 930 per serving
COCONUT-LEMON LOAF WITH COCONUT-LEMON GLAZE - NOBLE …
From noblepig.com
LEMON COCONUT CAKE WITH LEMON GLAZE - AROUND MY …
From aroundmyfamilytable.com
LEMON BUNDT CAKE | THE COZY APRON
From thecozyapron.com
HIBISCUS-LEMON MINI BUNDT CAKES RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
EASY N QUICK || SOFT LEMON GLAZED CAKE RECIPE #CAKE #UKSTYLE
From youtube.com
LEMON CAKE RECIPES - PAGE 2 - BETTYCROCKER.COM
From bettycrocker.com
LEMON BLUEBERRY POUND CAKE RECIPE - GLUTEN FREE | RECIPE CART
From getrecipecart.com
PEACH UPSIDE-DOWN CAKE: A SUMMERY FRUIT CAKE FOR THE HOLIDAYS
From thesouthafrican.com
RECIPE FOR A YOGHURT CAKE WITH STRAWBERRIES AND LEMON GLAZE
From orthexgroup.com
ALMOND-COCONUT BUNDT CAKE WITH LEMON GLAZE | LEMONS
From lemonsandanchovies.com
LEMON COCONUT LOAF CAKE WITH LEMON SUGAR GLAZE - RECIPEMAGIK
From recipemagik.com
COCONUT-FILLED LEMON CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ORANGE SCONE CAKE WITH LEMON COCONUT GLAZE - SUGAR, DAIRY, …
LEMON POPPY SEED CAKE - AFTERNOONEXPRESS.CO.ZA
From afternoonexpress.co.za
LEPRECHAUN KEY LIME CAKE
From pinterest.ca
SPONEY'S IGA - RECIPE: LEMON COCONUT BUNDT CAKE
LEMON BLUEBERRY BREAD (GLUTEN-FREE) - RECIPEMAGIK
From recipemagik.com
TOP 47 BEST HOMEMADE LEMON CAKE RECIPE RECIPES
From keith.alfa145.com
LEMON COCONUT SCONES WITH LEMON GLAZE RECIPE
From cookingwithruthie.com
COCONUT FLOUR LEMON CAKE RECIPE | THE COCONUT MAMA
From thecoconutmama.com
EASY LEMON YOGURT POUND CAKE W/ LEMON GLAZE ICING …
From youtube.com
LEMON-COCONUT POUND CAKE LOAF RECIPE | MYRECIPES
From myrecipes.com
LEMON COCONUT EASTER CAKE - SIMPLY DELIZIOUS BAKING
From simplydeliziousbaking.com
LEMON COCONUT CAKE WITH LEMON GLAZE | CLUB HOUSE CA
From clubhouse.ca
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 »
You'll also love