AVOCADO LIME CAKE WITH A TOASTED COCO-MACADAMIA NUT ICING
For those that do not like avocados, don't tell them it is avocado. Only tell them after they have tasted this cake and love it. Toooooo many people have preconceived bias that they do not like avocados or green things. THIS is GUARANTEED to change their thinking!!! HINT: To quickly and effortlessly toast coconut, spray a medium non stick skillet over medium heat with no stick cooking spray. Continually toss coconut around until a golden brown color. Let cool completely.
Provided by ChefNOID
Categories Dessert
Time 53m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- CAKE:.
- HEAT oven to 350 degrees. Lightly spray two (8-inch) round cake pans with no stick baking spray; set aside.
- SIFT flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
- BEAT avocados, sugar, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 4 minutes or until mixture is fairly smooth and fluffy. Add water and then add eggs, one at a time, beating well after each addition.
- REDUCE mixer speed to low and add flour mixture. Mix until flour is incorporated into avocado mixture. Divide batter equally between the two prepared pans and spread evenly.
- BAKE on the middle rack of oven for 32 to 35 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.
- ICING:.
- BEAT cream cheese, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 3 minutes, or until smooth. Add confectioners sugar and salt, beating until smooth.
- SPREAD icing between layers and on top and sides of cake. Garnish each layer and on top and sides with half the toasted coconut and macadamia nuts.
Nutrition Facts : Calories 716.5, Fat 26.6, SaturatedFat 12.4, Cholesterol 73.7, Sodium 523.3, Carbohydrate 117, Fiber 6.5, Sugar 84.2, Protein 8.5
AVOCADO POUND CAKE
Provided by Joy Wilson
Categories Cake Breakfast Brunch Bake Avocado Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes two 9x5-inch loaves
Number Of Ingredients 11
Steps:
- Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
- In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
- Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
- With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
- Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
- Cake will last, well wrapped, at room temperature for up to 4 days.
AVOCADO CAKE
I saw a recipe for this on the internet. I liked the idea, having 2 avocado trees. I just didn't like that recipe. So here is mine.
Provided by Ambervim
Categories Dessert
Time 55m
Yield 1 Cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl.
- Blend eggs, avocado, and milk smooth.
- Pour into dry ingredients. Stir until combined.
- Fold in lemon zest.
- Pour batter into a 9 x 13 baking pan or 2 round pans properly prepared.
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool to room temperature.
- Dust with powdered sugar or frost with a complimentary frosting.
Nutrition Facts : Calories 4566.6, Fat 165.7, SaturatedFat 29.4, Cholesterol 406.2, Sodium 4870.2, Carbohydrate 723.3, Fiber 28.1, Sugar 402.2, Protein 64.3
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