COCONUT BLUEBERRY CAKE
My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.
Nutrition Facts : Calories 272 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 160mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
PUT THE LIME IN THE COCONUT CAKE
Provided by Food Network
Categories dessert
Time 3h5m
Yield 10 to 12.servings
Number Of Ingredients 21
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.
COCONUT & LIME CAKE
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
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 12
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, Fat 48 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
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COCONUT LIME BERRY CAKE RECIPE - TWO PEAS & THEIR POD
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- 2. In a large bowl, whisk together 1 3/4 cups flour, baking powder, salt, and coconut. In another large bowl, using an electric mixer, beat butter and 1 cup sugar on highuntil light and fluffy. Add eggs, one at a time, and beat until combined.
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