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.
COCONUT & LIME CAKE
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
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-LIME CHEESECAKE
Take your taste buds to paradise with Coconut-Lime Cheesecake, combining the flavors of Florida and the Caribbean. Lime cheesecake will never be the same.
Provided by My Food and Family
Categories Dairy
Time 6h40m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Mix cookie crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 to 12 min. or until lightly browned. Meanwhile, spread remaining coconut onto bottom of microwaveable pie plate. Microwave on HIGH 2 min. or until lightly toasted, stirring every 30 sec.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, lime zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 to 1-1/4 hours or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours.
- Serve topped with COOL WHIP and toasted coconut.
Nutrition Facts : Calories 540, Fat 40 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 180 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
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