KEY LIME COCONUT CAKE
This key lime cake is the ultimate summer party cake. It's pummeled with crunchy toasted coconut and boasts the juice from 5 limes.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 1h38m
Number Of Ingredients 13
Steps:
- Toast coconut at 350˚F in a small baking pan in oven, stirring a few times, especially towards the end, until golden and dry, 7 to 10 minutes. Set aside to cool.
- Make 4-Ingredient Sponge Cake and set aside to cool. Get the recipe on natashaskitchen.com and be sure to watch the video tutorial.
- In the bowl of your mixer fitted with whisk attachment, beat together cream cheese and 1 cup sugar on high speed 3 minutes until whipped, scraping down the bowl as needed.
- Beat in 16 oz cold sour cream until smooth (1 min on high). Add lime zest and juice and beat to combine (1 minute on high). Refrigerate frosting if not using right away.
- In a measuring cup, combine 1/4 cup fresh lime juice, 3/4 cup warm water and 3 Tbsp sugar. Stir to dissolve the sugar and set aside.
- Slice cake layers in half with a serrated knife. Place the first layer, cut-side-up on a cake platter. Brush with 1/4 of the lime syrup. Top with a generous amount of cream. Repeat with remaining cake layers then cover the entire cake with remaining cream.
- Cover the entire cake generously with toasted and cooled coconut flakes, using your hands to scoop coconut onto the sides, pressing gently to adhere. The coconut flakes are crispiest if served right away but it is easier to slice the cake once it's had a chance to set in the refrigerator for about 2 hours.
COCONUT-KEY LIME SHEET CAKE
Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes
Provided by Katherine Sacks
Categories Cake Coconut Lime Lime Juice Easter Dessert Bake Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 16
Number Of Ingredients 24
Steps:
- Make the Coconut-Key Lime Cake:
- Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
- Meanwhile, coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.
- Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.
- Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3-4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
- Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25-30 minutes.
- Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2" into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.
- Make the Coconut-Key Lime Curd:
- Pour water into a medium pot to a depth of 2". Bring to a simmer over medium heat. Place butter in a large bowl.
- Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3-4 minutes.
- Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.
- Make the Whipped Cream Topping:
- Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.
- Meanwhile, preheat oven to 350°F. Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5-7 minutes. Let cool.
- When ready to serve, sprinkle toasted coconut flakes over cake.
- Do Ahead
- Lime curd can be made 1 week ahead. Store in an airtight container and chill, or freeze up to 4 months.
KEY LIME COCONUT CAKE
Provided by Melissa Roberts
Categories Cake Milk/Cream Mixer Egg Dessert Bake Coconut Winter Lime Juice Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
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 tablespoons 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 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
More about "coconut key lime sheet cake recipes"
LIME AND COCONUT SHEET CAKE | SUMMER DESSERT
From butternutbakeryblog.com
5/5 (1)Total Time 40 minsEstimated Reading Time 4 mins
- Preheat your oven to 350F and butter an 18×13 sheet pan. Combine all of your dry ingredients into a large mixing bowl (flour, baking soda, salt, and sugar). In a small bowl or measuring glass, whisk together the eggs and buttermilk. Set aside. To the dry ingredients, add in the melted butter, lime juice, lime zest, and whisk together. Pour in the buttermilk and egg mixture and whisk to combine.
- Pour the batter into the sheet pan and spread evenly. Bake for 20-23 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely at room temperature. If you need to store it, wrap it in plastic wrap once it’s cooled and place it in the fridge.
- To make the buttercream, use an electric hand or stand mixer. Cream together the room temperature cream cheese and butter. Mix in the powdered sugar one cup at a time until you get a smooth buttercream. Mix in the extract then the shredded coconut.
- Spread an even layer onto the cooled lime cake and top with the coconut chips and extra lime zest. Serve cold or at room temperature and cut into 12-15 pieces. Enjoy!
EASY KEY LIME COCONUT CAKE - THE CAFé SUCRE FARINE
From thecafesucrefarine.com
5/5 (15)Total Time 50 minsCategory DessertCalories 274 per serving
- Preheat the oven to 350˚F (175˚C). Spray a deep (2-inch) 8-inch round cake pan with baking spray, rub inside surface of the pan with a paper towel to cover evenly with the spray. Line bottom of the pan with parchment paper. Set aside. In a large bowl, combine the yogurt, sugar, and eggs. Stir until smooth and well blended.
- Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
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