Banana Lime And Coconut Cake Australia Recipes

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BANANA, LIME AND COCONUT CAKE (AUSTRALIA)



Banana, Lime and Coconut Cake (Australia) image

This recipe was found at www.sydneymarkets.com.au & is posted here for the Zaar World Tour 5. [NOTE: The recipe was edited on 17 May as per Tinkerbell's review!}

Provided by Sydney Mike

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 large eggs
1 lime, zest of, minced
1 tablespoon lime juice
1/2 cup buttermilk
3 bananas (large, very ripe, mashed)
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup shredded coconut
1 (8 ounce) package cream cheese, reduced fat, room temperature
1 cup powdered sugar, sifted

Steps:

  • FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
  • In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
  • In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
  • Add banana mixture & beat on low until combined.
  • In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
  • With a large metal spoon, gently fold in only half of the coconut untl just combined.
  • Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
  • Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
  • Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat.
  • FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
  • Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.

BANANA LIME CAKE



Banana Lime Cake image

Bananas and lime work well together in general evoking tropical flavors. This cake is actually from the UK, from a volume given to me in a cookbook swap. After GEMA's disappointing review, I made this myself and made some minor changes (namely reducing the flour by two tablespoons and adding a tablespoon of yogurt) and clarifying the directions according to preparation in my own kitchen. I found the cake to be a lovely snacking cake perfect as a midday sweet or informal dessert. As a low-fat chef, I was pleased to find the cake had a natural moistness drawn from the bananas, yogurt and raisins.

Provided by justcallmetoni

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 14

1 7/8 cups all-purpose flour (2 cups less 2 tablespoons)
1 teaspoon salt
1 1/2 teaspoons baking powder
1 cup light brown sugar
1 1/4 teaspoons lime zest, finely grated
1 large egg, lightly beaten
1 tablespoon lime juice
1 large banana, mashed (should measure 1/2 cup)
3/4 cup nonfat yogurt (use banana or vanilla yogurt if you don't have plain)
2/3 cup golden raisin
2/3 cup powdered sugar, sifted
1 -3 teaspoon lime juice
1/2 teaspoon lime zest, finely grated
1 pinch salt

Steps:

  • Pre-heat oven to 350F/180C degrees.
  • Apply a light coating of cooking spray to the sides of an eight inch round baking pan and place a cut parchment sheet on the bottom.
  • Sift together the flour, salt, and baking powder together into a large bowl. Mix in the lime zest and brown sugar. Form a well in the center of the dry ingredients.
  • Mash the banana mixing with the lime juice to reduce browning. Pour the banana, lightly beaten egg, and yogurt into the dry ingredients until they are mix. Fold in the golden raisins. Pour using spoon the batter into the prepared baking pan smoothing the surface to even.
  • Bake 40 minutes, testing so that a toothpick inserted in the center comes clean. Note that low-fat cakes suffer more when over-baked, then their conventional higher fat counterparts. Remove from oven and let cool for 10 minutes before turning out onto a wire rack. Once the cake is cool, center on serving plate.
  • To prepare icing, sift sugar into a bowl and add a pinch of salt. Add lime juice one teaspoon at a time until you arrive at your desired consistency for drizzling. Stir in the lime zest. Drizzle on cake as you wish, either randomly or in a pattern.

LIME AND COCONUT COINS



Lime and Coconut Coins image

What a good idea. I noticed this in November Woman's Day. This is a great Florida take on Sugar Cookies.

Provided by Ambervim

Categories     Dessert

Time 10m

Yield 1 batch

Number Of Ingredients 5

sugar cookie (your favorite recipe)
2 cups confectioners' sugar
1/4 cup lime juice
2 teaspoons lime zest
1 cup coconut, toasted

Steps:

  • Make your favoriet sugar cookie dough.
  • Shape into 1.5 inch logs. Wrap and freeze for 20 minutes or refrigerate at least overnight.
  • Slice into 1/8 inch rounds and place on silpat (or parchment) lined cookie sheets.
  • Bake as usual.
  • Whisk together sugar, lime juice and zest.
  • Spoon the glaze over each cookie.
  • Sprinkle toasted coconut on top and let them set.

Nutrition Facts : Calories 1511, Fat 55, SaturatedFat 48.8, Sodium 37.5, Carbohydrate 264.7, Fiber 14.1, Sugar 242, Protein 6.1

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