PUT THE LIME IN THE COCONUT CAKE
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
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 PIE
Steps:
- Preheat oven to 350 degrees F. Remove crust from freezer and let thaw for 5 minutes.
- Meanwhile in a bowl, whisk together lime zest, egg yolks, condensed milk, lime juice and rum. Mix well. It may look like it's starting to separate but mix it well and it will come together. Sprinkle 1/4 cup of the coconut flakes on the bottom of the crust then pour the mixture into the crust and top with the rest of the coconut.
- Bake until the center is set, but still jiggles a bit when the pan is nudged, about 20 to 25 minutes. When baked, cool the pie completely on a wire rack. (At this point the pie can be chilled up to a day ahead and topped when you're ready to serve.)
- For the topping, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Spread cream over cooled pie; garnish with lime slices. Serve immediately.
PUT THE LIME IN THE COCONUT
Provided by Sandra Lee
Categories beverage
Time 10m
Yield depends on the amounts
Number Of Ingredients 8
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
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
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
PUT THE LIME IN THE COCONUT COCKTAIL
I found this on the foodnetwork.com, and from the reviews there, people either loved it or hated it. You decide! Recipe courtesy Sandra Lee, Show: Semi-Homemade Cooking Episode: Tropical Tastes. NOTE: recipe includes alcoholic and non-alcoholic versions. Serving size based on your measures.
Provided by kitty.rock
Categories Beverages
Time 10m
Yield 1-2 cocktails, 1-2 serving(s)
Number Of Ingredients 8
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.
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
LIME AND COCONUT DRIZZLE LOAF
A great, rich and moist cake bursting with Caribbean flavours! I found the recipe while surfing the net looking for coconut & lime recipes - very happy I came across this one as it's yummy!! Reportedly the recipe is originally from the BBC Good Food magazine.
Provided by stormylee
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C.
- Butter and line the base of a loaf tin with baking parchment.
- Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
- Split the coconut milk in half and set one half aside for the topping.
- Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
- Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
- Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
- Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
- Stir in the lime juice and set aside.
- With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
- When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
- Leave cake until completely cold. Sprinkle the lime sugar over the top.
Nutrition Facts : Calories 496.4, Fat 23.6, SaturatedFat 17.2, Cholesterol 77, Sodium 172.1, Carbohydrate 69.8, Fiber 0.7, Sugar 49.9, Protein 5.1
PUT THE LIME IN THE COCONUT
Make and share this Put the Lime in the Coconut recipe from Food.com.
Provided by loof751
Categories Beverages
Time 2m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill a tall glass with ice.
- Add the coconut rum and lime juice. Fill glass with Sprite.
- Stir gently and enjoy!
Nutrition Facts : Calories 462, Sodium 2
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