LIME IN THE COCONUT CAKE RECIPES
PUT THE LIME IN THE COCONUT CAKE RECIPE - BAKING.FOOD.COM
This recipe by Doreen Howarth won the birthday cake category in the Ultimate Recipe Showdown cake episode.
Total Time 3 hours
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
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, FatContent 67.2, SaturatedFatContent 42.4, CholesterolContent 180.4, SodiumContent 626.9, CarbohydrateContent 160.2, FiberContent 3.1, SugarContent 131.4, ProteinContent 9.7
COCONUT LIME LAYER CAKE RECIPE | LAND O’LAKES
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
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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