LIME AND COCONUT CAKE RECIPES

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COCONUT & LIME CAKE RECIPE | BBC GOOD FOOD



Coconut & lime cake recipe | BBC Good Food 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

Total Time 30 minutes

Cook Time 30 minutes

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, FatContent 48 grams fat, SaturatedFatContent 34 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.9 milligram of sodium

COCONUT LIME LAYER CAKE RECIPE | LAND O’LAKES



Coconut Lime Layer Cake Recipe | Land O’Lakes image

This coconut layer cake has a wonderful sweet rich coconut flavor that is complemented by a light hint of lime.

Provided by Land O'Lakes

Categories     Layer    Buttercream Frosting    Coconut    Lime    Fruit    Fruit    Frosting    Cake    Dessert    Cake    Dessert

Total Time 0 minutes

Prep Time 60 minutes

Yield 16 servings

Number Of Ingredients 19

Cake
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 cup Land O Lakes® Butter softened
1 cup cream of coconut
2 teaspoons freshly grated lime zest
4 large Land O Lakes® Eggs
1 cup buttermilk *
Frosting
1/2 cup Land O Lakes® Butter softened
1/4 cup cream of coconut
3 ounces cream cheese, softened
2 teaspoons freshly grated lime zest
5 cups powdered sugar
3 to 4 tablespoons Land O Lakes® Half & Half
Garnish
1 cup sweetened flaked coconut

Steps:

  • Heat oven to 350°F. Grease and flour 2 (9-inch) round (2-inch deep) cake pans; set aside.
  • Combine flour, baking powder and baking soda in bowl; set aside.
  • Combine sugar and 1 cup butter in bowl. Beat at medium speed until well mixed. Add 1 cup cream of coconut and 2 teaspoons lime zest; continue beating, scraping bowl often, until smooth. Add 1 egg at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beating at low speed until well mixed.
  • Divide batter evenly between prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean and cake is deep golden brown. Cool 10 minutes. Remove from pans; cool completely.
  • Combine 1/2 cup butter, 1/4 cup cream of coconut, cream cheese and lime zest in bowl. Beat at medium speed until creamy. Add powdered sugar and enough half & half for desired spreading consistency, beating at low speed until well mixed.
  • Place 1 cake layer onto cake plate, bottom-side up. Frost top of cake with about 1 cup frosting. Top with second cake layer, bottom-side down. Frost entire cake and sides. Sprinkle top of cake with coconut. Store refrigerated.

Nutrition Facts : Calories 570 calories, FatContent 26 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 105 milligrams, SodiumContent 280 milligrams, CarbohydrateContent 80 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 6 grams

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