Lemongrassgingercoconut Cake Recipes

LEMONGRASS,GINGER,COCONUT CAKE

Steps:

• Preheat the oven to 180°C, Gas Mark 4. Butter a 1.2 lire (2 pint) capacity non-stick ring cake tin or a 20cm (8 inch) round cake tin.
• Using a hand-held electric mixer, beat the butter and sugar together until light and creamy, this will take about 5 minutes. Beat in the eggs, one at a time, whisking well between each addition.
• Fold in the flour using a large metal spoon. Do this very lightly, without beating, to keep the air in the mixture. Add the coconut, then gently stir in 2 tbsp of the bottlegreen ginger & lemongrass cordial.
• Spoon the mixture into the cake tin, levelling the surface. Bake on the middle shelf of the oven for about 45 minutes, or until the cake is risen and golden. Test with a fine skewer pierced into the centre of the cake to check that it is done, a skewer should come out clean. Bake for a little longer, if necessary.
• Cool the cake for a few minutes, then turn it out onto a wire rack. Dilute the remaining cordial with 4 tbsp just-boiled water. Spoon this slowly and evenly over the top of the cake, allowing it to soak in. Leave the cake to cool completely.
• To decorate, mix the icing sugar with a little cold water to make a thin icing. Drizzle this over the cake. Arrange the sliced ginger on top with the lemon rind, then serve.

LEMON CAKE WITH TOASTED COCONUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
• Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

COCONUT-LEMON CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and flour or spray three 8-inch or two 9-inch round cake pans.
• In large bowl, beat cake mix, gelatin, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 24 to 31 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• Fill layers and frost side and top of cake with frosting. Sprinkle coconut over top and side. Store loosely covered.

COCONUT LEMON CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder, and salt.
• In a mixing bowl, beat butter on medium-high until pale and fluffy, about 2 minutes. Add 1 1/2 cups granulated sugar and lemon zest; beat until light and fluffy, about 5 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture in three additions, alternating with two batches coconut cream, until just combined (do not overmix).
• Transfer batter to prepared pan; tap on counter, and smooth top with an offset spatula. Bake until golden brown and a cake tester comes out clean, about 45 minutes.
• Meanwhile, in a small bowl, make lemon syrup: combine the lemon juice (you will need about 1/3 cup), remaining 1/4 cup granulated sugar, and 1/2 cup water. Stir until sugar is dissolved.
• Transfer Bundt pan to a wire rack to cool 30 minutes. Gradually brush cake with lemon syrup over the next 30 minutes as it continues to cool, letting it absorb before brushing on more. Turn out cake onto rack to cool completely. (Cake can be stored at room temperature, wrapped in plastic, up to 3 days.)
• In a well-chilled bowl, whisk heavy cream until soft peaks form. Add confectioners' sugar and whisk until medium-stiff peaks form. Just before serving, top cake with whipped cream, then toasted coconut.

MOIST AND LEMONY COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9-inch round baking pan.
• Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
• Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
• Transfer batter to a large bowl; fold 1 cup coconut into the batter.
• Pour batter into prepared baking pan, smoothing the surface of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
• Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
• Spread frosting over completely cooked cake.
• Sprinkle remaining 1/4 cup coconut atop frosted cake.

LEMON COCONUT CAKE

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.

LEMON-FILLED COCONUT CAKE

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 vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

LEMON COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter a 9x13 baking pan and set aside.
• In a large bowl cream together the butter and sugar until light and fluffy.
• Beat in the coconut and egg yolks.
• Combine the baking powder and flour in a small bowl.
• Add to egg mixture in 3 batches, alternating with the milk.
• Pour into the prepared baking pan and bake for 25 minutes.
• Test with a toothpick and if done remove from oven.
• Set on a wire rack to cool.
• Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
• Heat and stir for 5 minutes until thickened.
• Pour onto warm cake.
• Sprinkle 1/2 of the coconut on top of the filling.
• Beat the whites in a medium bowl until soft peaks form.
• Gradually beat in sugar until dissolved.
• Spread over coconut layer.
• Sprinkle second amount of coconut over top.
• Bake for 12 minutes or until the coconut and whites are lightly browned.
• Cool on the wire rack for 15 minutes.
• Place in the fridge for 1 hour or better yet all day or overnight.
• Cut when cooled.

LEMON FILLED COCONUT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour).
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat powdered sugar and 1/4 cup butter with electric mixer on low speed. Stir in coconut extract and 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
• Split cake horizontally to make 2 layers. On cut side of bottom layer, spread lemon curd; top with 1/2 cup of the coconut. Cover with top layer. Frost top and side of cake with frosting. Sprinkle coconut over top of cake. Refrigerate loosely covered.

LEMON SNACKING CAKE WITH COCONUT GLAZE

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.