Put The Lime In The Coconut Cake Recipes

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LIME AND COCONUT CAKE



Lime and coconut cake image

This delicious cake is baked in a tray so it feeds a crowd, the perfect balance of tart limes and sweet icing.

Provided by Vanya

Categories     Baking

Time 55m

Number Of Ingredients 14

1 Tbsp lime zest (zest of 2 limes)
¼ cup lime juice (juice of 2 limes)
½ cup canola oil (or other flavourless vegetable oil)
1 cup white sugar
2 eggs
1 cup coconut cream
1 cup desiccated coconut
2 cups plain flour
1 tsp baking powder
1 tsp baking soda
2 cups icing sugar
2 Tbsp coconut cream
Zest of 1 lime
2 Tbsp lime juice (juice of 1 lime)

Steps:

  • Preheat oven to 180°C fanbake.
  • In a large bowl mix together lime zest, lime juice, oil, sugar, eggs and coconut cream until well combined.
  • Add the desiccated coconut and sift in flour, baking powder and soda.
  • Fold all ingredients slowly to mix everything together.
  • Pour into a lined cake tray (Mine is 22 x 30cm) and bake for 35-40 minutes or until golden and a skewer comes out clean.
  • Once cooked remove cake from tray after 10-20 minutes and place on a wire rack to cool.
  • Icing: Mix all of the ingredients together then smooth over the cooled cake.

Nutrition Facts : Calories 340 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 189 grams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

COCONUT LIME CAKE



Coconut Lime Cake image

This Coconut Lime Layer Cake has the perfect combination of flavors!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 28

1 1/2 sticks (170g) unsalted butter, softened - do not microwave
2 cups (400g) sugar
4 large eggs
3 cups (342g) cake flour (spooned into measuring cup and leveled off)
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
1 1/4 cups (296g) buttermilk - if you do not have buttermilk, see substitution below
1/4 cup (54g) vegetable oil
1 Tablespoon (12g) vanilla extract
Zest of 2 limes
1 cup sugar
1 cup water
2 Tablespoons lime juice
1/2 cup (100g) sugar
2 Tablespoons (16g) cornstarch (cornflour in UK)
1/2 cup (118g) water
1 egg yolk, slightly beaten
zest of 1 lime
2 Tablespoons (28g) butter
2 Tablespoons (28g) lime juice - or you can use the juice of 1 lime for a more tart flavor, just give it a taste test
2 sticks (1 cup) (226g) unsalted butter, slightly softened - do not microwave
2 (8oz.) packages cream cheese (452g. is the total gram weight) use full fat cream cheese, slightly softened. Using reduced fat will cause the frosting to be too soft
1 1/2 teaspoons (6g) coconut extract (adjust to your liking)
1 teaspoon (4g) vanilla extract
6 to 6 1/2 cups ( 747g) powdered sugar
pinch salt
1 bag (14oz (396g) of sweetened coconut

Steps:

  • For the Coconut Lime Cake Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, lime zest and salt for 30 seconds. Set aside In another bowl, add the buttermilk, oil and vanilla. Set aside.. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes or until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Do not mix above medium speed or over mix the cake batter. Bake at 350 degrees for 22 - 25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 5 to 10 minutes and turn out. For the Lime Simple SyrupIn a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear. Remove from heat and stir in the lime juice. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat. Brush a small amount of the syrup onto your cake layers before you begin assembling your cake. Apply sparingly so that the cake does not become soggy. We apply while the cakes are still warm but you could also do this with the cakes at room temp just before assembling. We prefer to use a pastry brush. With lime juice added to the mixture it will last 3 to 4 days in the refrigerator. You will likely have leftover syrup. For the Lime Curd FillingCombine sugar and cornstarch in a small saucepan, pour in water. Over medium heat, stir the mixture constantly until it thickens and comes to a boil. Boil for 1 minute, remove the pan from the heat. Spoon approximately 1/4 cup of the hot mixture into a small bowl containing the egg yolk and stir quickly until combined. Pour the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring constantly, approximately 1 to 2 minutes. The mixture will thicken slightly. Remove the pan from the heat and stir in the butter, lime juice and lime zest. Cool before using, the curd will become thicker as it cools in the refrigerator. Can be covered and refrigerated for 5 days. *Note that we sprinkled the top of the curd with some flaked coconut. For the Coconut Cream Cheese FrostingAdd the butter to the mixing bowl and mix until smooth. Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth. Add the coconut and vanilla extracts Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while. Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return it to a good piping consistency. Assembly Place the first layer on a cake base or pedestal. Preferably using a pastry brush, brush the top of the cake with lime simple syrup. Pipe a dam of coconut cream cheese frosting (using a piping bag with the tip snipped away). Pipe a ring of the frosting about 1/4 inch from the edge of the cake. Fill inside of the dam with the lime curd filling and sprinkle with coconut. Add the next layer and repeat. Then add the final layer, brush with the lime simple syrup, and frost the cake with coconut cream cheese frosting. As a final step, press flaked coconut all over the cake, into the frosting to cover the cake. I used a large french piping tip (8B) to pipe stars around the top edge of the cake. *Note that you may need to brush away coconut in the spots where you will pipe your stars as it is difficult to make it adhere otherwise. Gently push tiny slices of lime into the frosting stars, or add lime accents to the center of the cake.

PUT THE LIME IN THE COCONUT CAKE



Put the Lime in the Coconut Cake image

This recipe by Doreen Howarth won the birthday cake category in the Ultimate Recipe Showdown cake episode.

Provided by cookiedog

Categories     Dessert

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 22

1 cup butter
2 cups sugar
1 teaspoon coconut oil
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut milk
1 cup sour cream or 1 cup yogurt
1 cup sugar
2 limes, juice and zest of
1/4 cup coconut milk
1 cup shredded coconut
1/2 cup butter
1/2 cup shortening
4 ounces cream cheese
1 lb powdered sugar
1 cup powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla
2 cups shredded coconut

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.

Nutrition Facts : Calories 1254, Fat 67.2, SaturatedFat 42.4, Cholesterol 180.4, Sodium 626.9, Carbohydrate 160.2, Fiber 3.1, Sugar 131.4, Protein 9.7

LIME IN THE COCONUT CAKE



Lime in the Coconut Cake image

You've had lemon cake, but have you tried lime cake? Sweet and tart, the lime flavor in these little cakes takes center stage, complemented by coconut!

Provided by Shannon

Categories     Dessert

Time 41m

Number Of Ingredients 20

1/3 cup butter (melted)
1/3 cup + 2 Tbsp oil (I use canola oil)
2 Tbsp lime juice (freshly squeezed)
3 Tbsp lime extract
2 tsp vanilla
1 ½ tsp lime zest
1 cup sugar
1 egg
½ cup almond milk (or milk of choice)
2 egg whites
1 ½ cups flour
1/3 cup coconut (shredded and desiccated)
½ tsp salt
¼ baking soda
1 tsp baking powder
1 2/3 cups powdered sugar (plus a few more Tbsp if the icing is too thin)
2 tsp lime zest
2 tsp lime extract
3 Tbsp lime juice
Dash of salt

Steps:

  • Separate 2 egg whites from their yokes (we won't need these yokes in the recipe), and put the egg whites in a very clean mixing bowl.
  • With a handheld or stand mixer with very clean beaters, beat the egg whites on medium speed until stiff peaks form, about 3-4 minutes.
  • A quick note: when you begin beating the egg whites, they will first become a bubbly foam, but after 3-4 minutes the egg whites will get really light and fluffy-like clouds-and stiff peaks will form. You know the peaks are stiff enough if when you take your egg beaters out of the egg whites, the peaks hold their shape and kind of lift out of the bowl with the egg beaters. (Check out my Chiffon Cake Recipe for photo reference!)
  • Set aside, and proceed quickly with the following steps.
  • In a medium sized mixing bowl, use a handheld or stand mixer to cream together the oil, melted butter, sugar, vanilla extract, lime extract, and lime zest until well combined, about one minute.
  • Now add the egg. Beat with your mixer until combined.
  • Now add in the milk, and again mix until the milk is completely incorporated.
  • Add the flour, coconut, salt, baking powder, and baking soda to the other ingredients, and mix with your handheld/stand mixer until smooth and combined, but don't over mix!
  • Now fold in the egg whites with a silicon spatula (see photos in my Chiffon Cake recipe for folding technique.) You want to completely combine the egg whites into the cake batter, but fold softly so as not to deflate them.
  • Preheat the oven to 350 degrees.
  • If using the Nordic Ware bundlette pan (I highly recommend!!!), oil the pan well, and fill each bundtlette cavity about 3/4 of the way full. You will have just about 3/4 cup of batter left over. I use a little 8 oz ramekin for the remaining batter, and I bake the ramekin alongside the bundtlettes.
  • Bake for 21-23 minutes, until the cakes are mostly firm to the touch-there will be a slight jiggle. Don't overbake!
  • Let the bundtlettes cool for 10 minutes, then carefully take them out of the pan. I like to use a butter knife to help loosen the cakes a little bit, if necessary, then I carefully use my hands to pull each cake out.
  • If not using the Nordicware bundtlette pan, pour the cake batter into an oiled 8x8 inch or 9x9 inch pan.
  • Bake for 30-35 minutes, until the cake is mostly firm on top-there will be a slight jiggle-and a toothpick inserted in the middle comes out mostly clean.
  • While the cakes cool a bit, make the icing.
  • In a medium sized bowl, add 1 2/3 cup powdered sugar, lime zest, lime extract lime juice, and salt.
  • Mix it altogether with a fork until smooth. You want the icing to be thick enough that it doesn't pour easily. We'll drizzle the icing over the cakes, and if it's too thin, the icing won't stay where it's drizzled.
  • If the icing is too runny at this point, add 1 Tbsp more powdered sugar. If it's still too runny, add 1 more Tbsp of powdered sugar.
  • After you've removed the bundtlettes from the pan, ice them while they're still slightly warm.
  • I like to dip a butter knife in the icing, and drizzle it over the top of the cakes, but feel free to get creative, and use as much or as little icing as desired.
  • Serve the cakes alone or with a nice cup of almond milk. Enjoy!

PUT THE LIME IN THE COCONUT



Put the Lime in the Coconut image

Provided by Sandra Lee

Categories     beverage

Time 10m

Yield depends on the amounts

Number Of Ingredients 8

2 parts pineapple-coconut juice (recommended: Kern's)
1 splash bottled lime juice (recommended: Rose's)
1 part vanilla vodka
1/2 part half-and-half
1/2 part banana Schnapps
Ice cubes
1/4 cup honey
1/4 cup sweetened coconut flakes (recommended: Baker's)

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.

PUT THE LIME IN THE COCONUT MUFFINS



Put the Lime in the Coconut Muffins image

These muffins are a blend of two recipes. They have a wonderful "Island" taste and combine my families love of Key Lime Juice and Coconut.

Provided by SUSIE IN MISSOURI

Categories     Quick Breads

Time 35m

Yield 6 Muffins, 6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1/2 cup key lime juice
1 -1 1/2 cup sweetened flaked coconut

Steps:

  • Combine flour, sugar, baking powder and salt in mixing bowl.
  • In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
  • Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
  • Spray Large muffin tins lightly with cooking oil.
  • Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
  • Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.

Nutrition Facts : Calories 509.6, Fat 17.1, SaturatedFat 7, Cholesterol 63.9, Sodium 447.9, Carbohydrate 83.8, Fiber 1.9, Sugar 48.8, Protein 7.4

COCONUT CAKE WITH LIME CURD



Coconut Cake with Lime Curd image

For many Southerners the holidays wouldn't be the same without coconut cake. Because coconuts can be difficult nuts to crack - especially for cooks new to the task - we offer an easy method that involves baking the coconut briefly (which does not alter the coconut's flavor appreciably). If the coconut doesn't crack while in the oven, it will once force is applied.

Number Of Ingredients 23

3 cups White Lily flour or cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/2 cup fresh coconut liquid (from about 3 heavy coconuts without any cracks and containing liquid, (procedure follows) or water
1 1/2 teaspoons vanilla
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 3/4 cups sugar
5 large eggs
6 large egg yolks
3/4 cup sugar
1/2 cup fresh lime juice
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
2 teaspoons freshly grated lime zest
1 cup shredded fresh coconut (procedure follows) or sweetened flaked coconut
2 large egg whites
1 1/2 cups sugar
1/2 cup water
1 tablespoon light corn syrup
1 teaspoon freshly grated lime zest
1 teaspoon fresh lime juice
about 4 cups shaved fresh coconut (procedure follows) or 2 1/2 cups sweetened flaked coconut

Steps:

  • Preheat oven to 350°F. Line bottoms of three buttered 9- by 2-inch round cake pans with rounds of wax paper or parchment paper and butter paper. Dust pans with flour, knocking out excess.
  • In a bowl whisk together flour, baking powder, and salt. In a glass measure stir together milk, coconut liquid or water, and vanilla. In a large bowl with an electric mixer beat butter on medium speed 1 minute and add sugar in a slow stream, beating. Beat mixture scraping bowl occasionally, until light and fluffy, about 2 minutes. Beat in eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in flour mixture in 4 batches alternately with milk mixture, beginning and ending with flour mixture and scraping bowl occasionally, until batter is just combined (do not overbeat).
  • Divide batter among pans, smoothing tops and tapping pans on counter to allow any air bubbles to escape. Bake cake layers in middle and lower thirds of oven (arrange pans so they overlap only slightly) until a tester inserted in center comes out clean, about 30 minutes. Run a thin knife around edges of pans and invert cake layers onto racks. Remove wax paper carefully and cool cake layers completely. Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place. (Alternatively, cake layers may be made 5 days ahead and frozen wrapped in plastic wrap and foil. Thaw cake layers in refrigerator 1 day before proceeding.)
  • In a heavy saucepan whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do not let boil). Strain curd through a fine sieve into a bowl and stir in zest. Cool curd its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days.
  • Put 1 cake layer on a cake plate and spread evenly with about half of lime curd. Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut and chill 15 minutes. Repeat layering in same manner with another cake layer, remaining lime curd, and remaining 1/2 cup coconut and top with remaining cake layer. Chill cake 15 minutes.
  • In top of a double boiler off heat or in a large metal bowl with a hand-held electric mixer beat together frosting ingredients until combined. In double boiler or in bowl set over a saucepan of boiling water beat mixture on high speed until it holds stiff glossy peaks, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove top of double boiler or bowl from heat and beat frosting until cool and spreadable.
  • Frost cake and coat with shaved fresh or sweetened flaked coconut.
  • Pierce softest eye of each coconut with a metal skewer or small screwdriver and working over a bowl shake coconut, draining liquid and reserving coconut for shredding or shaving (procedure follows). Makes about a scant 3/4 cup liquid.
  • Preheat oven to 400°F.
  • Bake reserved drained coconuts in oven 15 minutes
  • With a hammer or back of a heavy cleaver, break shells and remove meat, levering it out carefully with point of a strong knife or small screwdriver. Remove brown membrane with a sharp paring knife or vegetable peeler.
  • In a food processor fitted with fine shredding blade shred coconut meat from about 1 coconut in batches or shred by hand on fine shredding side (small tear-shaped holes) of a 4 sided grater until you have about 1 cup, reserving remaining coconut meat for another use.
  • With a vegetable peeler shave edges of coconut meat pieces until you have about 3 1/2 cups, reserving remaining coconut meat for another use. Coconuts may be shredded or shaved 1 day ahead and chilled in a sealable plastic bag.

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

COCONUT POUND CAKE WITH LIME GLAZE



Coconut Pound Cake with Lime Glaze image

This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 17

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs, room temperature
2 teaspoons coconut extract
1 teaspoon vanilla extract
1/8 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sweetened shredded coconut
GLAZE:
1/2 cup sugar
1/4 cup lime juice
1 teaspoon grated lime zest
1 teaspoon coconut extract
Toasted sweetened shredded coconut, optional

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.

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To serve. 2 punnets fresh raspberries or 2 cups defrosted frozen raspberries. ¼ cup coconut chips lightly toasted in dry frying pan for a few minutes on medium heat. 25 g white chocolate chopped, grated or shaved. 1 lime zest finely grated.
From nadialim.com


COCONUT LIME CAKE RECIPE - PINCH MY SALT
Coconut Lime Cake (adapted from Gourmet’s Key Lime Coconut Cake recipe) 2 cups cake flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 cup sweetened, flaked coconut, divided 1 stick butter, softened 1 1/4 cup granulated sugar 1 tablespoon grated lime zest 2 large eggs, at room temperature 3/4 cup buttermilk, at room temperature 5 tablespoons lime juice, …
From pinchmysalt.com


COCONUT LIME CAKE | PAULA DEEN
Preheat the oven to 350 °F. Spray 3 cake pans with nonstick flour spray. In a large bowl, beat the sugar and 1 1/2 cups butter at medium speed with a mixer until fluffy. Add the egg yolks, coconut extract and vanilla extract, beating until combined. In a medium bowl, combine the flour, baking powder, baking soda and salt.
From pauladeen.com


LIME AND COCONUT CAKE - EAT GOOD 4 LIFE
2011-05-02 Preheat oven to 350F. Grease and flour a 9-inch round cake pan. In a mixing bowl, I use a wire whisk to do this, combine eggs, milk, sugar, lime zest, juice and oil. Add flour, baking soda and baking powder. Pour the batter into the prepared pan and bake until golden, 40-50 minutes or until a tester inserted into the center comes out clean.
From eatgood4life.com


LIME IN THE COCONUT BREAD | AN AFFAIR FROM THE HEART
Reserve 2 Tablespoons of toasted Coconut and set aside. Combine Cream Cheese with 3 Tablespoons Powdered Sugar, and remaining Coconut. Set aside. In a mixer, combine Sugar, Butter and eggs at medium speed. Add milk, rum extract, lime juice and lime zest, mix till well combined. Slowly incorporate Flour, Baking Powder and Salt.
From anaffairfromtheheart.com


KEY LIME CAKE WITH COCONUT (VIDEO) - NATASHASKITCHEN.COM
2016-07-08 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.
From natashaskitchen.com


BEST LIME IN THE COCONUT DRINK RECIPE - COCKTAIL RECIPES
2016-06-16 How To Make A Lime in the Coconut Cocktail Drink. 1.5 oz. Coconut Vodka 0.5 oz. Pineapple Vodka 1.0 oz. Sweet & Sour Mix 1.0 oz. Pineapple Juice 0.5 oz. Cream Of Coconut Squeeze of fresh lime. GARNISH Pinch of shredded coconut – (I like to toast it in a pan) Pineapple wedge Slice of lime Fancy Pink Parasol Pick. INSTRUCTIONS
From houseofhipsters.com


LIME COCONUT CAKE RECIPE RECIPE | NEW IDEA MAGAZINE
2018-07-10 Add flour, juice, milk and remaining 3⁄4 cup coconut. Process for 10 seconds. Scrape down side of bowl. Process for a further 10 seconds, or until smooth. Spoon into prepared pan. Smooth over top. 4 Cook in a moderately slow oven (160C) for about 55 minutes, or until a skewer inserted into the centre comes out clean. Remove.
From newidea.com.au


COCONUT LIME BUNDT CAKE RECIPE - DINNER, THEN DESSERT
2022-04-27 Put a plate over the opening of the bundt pan, and flip to remove the cake from the pan. Brush the top of the Coconut Bundt Cake with lime syrup. Let it cool for 1 hour before adding the icing glaze. Glaze recipe: Add powdered sugar, milk, and lime zest to a mixing bowl. Whisk the ingredients until smooth.
From dinnerthendessert.com


LIME & COCONUT CAKE - LIV FOR CAKE
2019-03-15 Preheat oven to 325F. Grease and flour three 8″ cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter and lime zest until smooth.
From livforcake.com


LIME AND COCONUT CAKE - SUGAR SALT MAGIC
2022-06-07 Preheat the oven to 180C / 350F / 160C fan forced. Grease then line with baking paper an 8 inch round baking pan or 8 inch spring form pan. Orr just line an 8 inch square tin with baking paper – no need to grease). In a medium bowl, sift the flour, baking powder and salt.
From sugarsaltmagic.com


COCONUT & LIME CAKE RECIPE | WOOLWORTHS
Step 1 of 2. Preheat the oven to 180°C. Lightly grease the tin and base-line with baking parchment. Sift the flour into a large bowl, add the caster sugar, butter, and eggs and mix with an electric hand whisk until well combined. Whisk in the coconut, lime zest, and lime juice. Spoon into the tin and level the top.
From woolworths.com.au


SUPER MOIST COCONUT LIME CAKE | ANA'S BAKING CHRONICLES
2019-08-26 Instructions. Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you’re not using a fan oven. Grease and line with parchment paper (for easier removing) a loaf tin. Mine was approx. 26x12cm, which is approx 10×5 inches. If you have a smaller one, you will have some leftover batter which you can bake as cupcakes.
From anasbakingchronicles.com


COCONUT AND LIME CAKE: A LOAF WITH ZEST AND ZING - TIN AND THYME
2013-02-20 Stir as gently as possible until everything is just combined. Add the desiccated coconut and chocolate, if using. Mix in gently. Spoon into a 2 lb lined loaf tin and bake at 180℃ (350℉, Gas 4) for 45 minutes. Whilst the cake is baking, juice the limes and add the 60g of sugar. Leave to dissolve, stirring occasionally.
From tinandthyme.uk


COCONUT LIME LOAF CAKE RECIPE - TWO PEAS & THEIR POD
Stir in a ½ cup coconut. Pour batter into prepared loaf pan. Sprinkle remaining 3 tablespoons of coconut over the loaf cake. Pound on the counter so the loaf cake is evenly set in the pan. Bake for 60 minutes, or until toothpick comes out clean. Place the loaf on …
From twopeasandtheirpod.com


LEMON, LIME AND COCONUT CAKE RECIPE | NEW IDEA FOOD
Process until finely chopped. Add eggs, sugar, flour, coconut and extra butter, then process until well combined. Spoon mixture into prepared tin. Bake for 45 minutes or until cooked when tested with a skewer. Set aside for 5 minutes before turning out onto a wire rack to cool completely. Meanwhile, combine icing sugar and extra lemon and lime ...
From newideafood.com.au


FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
2019-04-05 Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
From sallysbakingaddiction.com


LIME AND COCONUT TRAY BAKE – CANDEREL®
2018-11-26 2. Add the coconut, lime zest, eggs and milk and mix well for a couple of minutes until well combined. Pour mixture into the tin and put in the oven to bake for about 35-40 minutes or until the cake is springy to the touch. 3. Remove and put to one side, then mix the lime juice with the Canderel ® Sugarly, pierce the top of the cake and pour ...
From canderel.co.uk


FRESH LIME AND COCONUT CAKE | RECIPES | DELIA ONLINE
2020-04-19 Give it a stir, and leave it to soak for at least an hour. When you are ready to make the cake, pre-heat the oven to 170°C, gas mark 3. Then sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down. Then add the caster sugar, butter, eggs and coconut milk powder and ...
From deliaonline.com


EASY COCONUT CAKE (WITH GLAZE) - PRETTY. SIMPLE. SWEET.
2019-10-11 Adjust oven rack to middle position and preheat oven to 350F/180C. Grease a 9x5-inch loaf pan. In a medium bowl, sift together flour, baking powder, and salt. In a mixer fitted with the paddle attachment, beat together butter, sugar, and lemon/lime zest on medium speed for 3 minutes, until light and fluffy.
From prettysimplesweet.com


I MADE INA GARTEN'S COCONUT CAKE RECIPE—AND IT'S THE HEAVENLY …
2022-05-16 Step 2: Add dry ingredients and milk. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer running on low, add in a third of the flour. Next add in half of the milk and another third of the flour. Add the remaining milk, and then finish with the rest of the flour.
From tasteofhome.com


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