KEY LIME COCONUT RECIPES
KEY LIME COCONUT CAKE RECIPE - FOOD.COM
Make and share this Key Lime Coconut Cake recipe from Food.com.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
- Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
- Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
- Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
- Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
Nutrition Facts : Calories 469.8, FatContent 17.8, SaturatedFatContent 11.8, CholesterolContent 79.3, SodiumContent 407.6, CarbohydrateContent 73.9, FiberContent 1.3, SugarContent 52.3, ProteinContent 5.5
KEY LIME-COCONUT CUPCAKES RECIPE | ALLRECIPES
Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired.
Provided by Dianne
Categories Desserts Cakes Cupcake Recipes
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 dozen cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Combine flour, baking powder, and salt in a bowl.
- Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
- Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
- Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.
Nutrition Facts : Calories 380.5 calories, CarbohydrateContent 48.8 g, CholesterolContent 42.2 mg, FatContent 19.8 g, FiberContent 1.1 g, ProteinContent 3.9 g, SaturatedFatContent 15.9 g, SodiumContent 171.3 mg, SugarContent 35 g
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COCONUT KEY LIME THUMBPRINTS RECIPE: HOW TO MAKE IT
This is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida
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Reviews 4
Total Time 55 minutes
Category Desserts
Calories 182 calories per serving
- For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold., Preheat oven to 400°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour., In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon., Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.
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KEY LIME COCONUT CAKE RECIPE - FOOD.COM
Make and share this Key Lime Coconut Cake recipe from Food.com.
From food.com
Reviews 4.5
Total Time 1 hours 20 minutes
Calories 469.8 per serving
From food.com
Reviews 4.5
Total Time 1 hours 20 minutes
Calories 469.8 per serving
- Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
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These bars are topped with toasted coconut and lime zest.
From marthastewart.com
Reviews 3.4
Category Cookie Recipes
From marthastewart.com
Reviews 3.4
Category Cookie Recipes
- Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners' sugar, and garnish with lime zest, if desired.
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KEY LIME COCONUT ANGEL CAKE RECIPE - BETTYCROCKER.COM
Who can resist this heavenly dessert when it's so easy to make?
From bettycrocker.com
Reviews 4.5
Total Time 25 minutes
Calories 270 per serving
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Reviews 4.5
Total Time 25 minutes
Calories 270 per serving
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