Put The Lime In The Coconut Recipes

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.

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.

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.

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.

Steps:

• Fill a tall glass with ice.
• Add the coconut rum and lime juice. Fill glass with Sprite.
• Stir gently and enjoy!

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.

Steps:

• 1. Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans. With an electric mixer beat butter and sugar until fluffy. Next, add coconut oil and then eggs 1 at a time, mixing after each one. In a mixing bowl 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.
• 2. For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
• 3. 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.
• 4. With an electric 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. Then, coat top and sides with shredded coconut.
• 5. Slice your delicous cake and you are ready to eat.

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9"x13" baking pan with Pam. If you want a thicker bar, use a 7"x11" pan. Mix together cake mix, egg and melted butter in a bowl until dough forms. Reserve 1 cup of the mixture and set aside. Press remaining dough into bottom and 1/2 way up sides of prepared pan. Bake for 10-12 minutes until set but not browned. Let cool for 10 minutes while you make the filling.
• 2. In a bowl beat together creamed cheese, SC milk, egg, juice, zest & salt until well blended. Stir in coconut. Pour into crust. Break up reseved crust mixture all over the top of filling.
• 3. Bake for 30-35 minutes or until bars are set and not jiggly. Let bars cool in pan. Dust with powdered sugar. Serve with whipped cream and extra coconut, if desired.