Lime And Coconut Cake Recipes

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COCONUT LIME CAKE



Coconut Lime Cake image

This Coconut Lime Layer Cake has the perfect combination of flavors!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 28

1 1/2 sticks (170g) unsalted butter, softened - do not microwave
2 cups (400g) sugar
4 large eggs
3 cups (342g) cake flour (spooned into measuring cup and leveled off)
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
1 1/4 cups (296g) buttermilk - if you do not have buttermilk, see substitution below
1/4 cup (54g) vegetable oil
1 Tablespoon (12g) vanilla extract
Zest of 2 limes
1 cup sugar
1 cup water
2 Tablespoons lime juice
1/2 cup (100g) sugar
2 Tablespoons (16g) cornstarch (cornflour in UK)
1/2 cup (118g) water
1 egg yolk, slightly beaten
zest of 1 lime
2 Tablespoons (28g) butter
2 Tablespoons (28g) lime juice - or you can use the juice of 1 lime for a more tart flavor, just give it a taste test
2 sticks (1 cup) (226g) unsalted butter, slightly softened - do not microwave
2 (8oz.) packages cream cheese (452g. is the total gram weight) use full fat cream cheese, slightly softened. Using reduced fat will cause the frosting to be too soft
1 1/2 teaspoons (6g) coconut extract (adjust to your liking)
1 teaspoon (4g) vanilla extract
6 to 6 1/2 cups ( 747g) powdered sugar
pinch salt
1 bag (14oz (396g) of sweetened coconut

Steps:

  • For the Coconut Lime Cake Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, lime zest and salt for 30 seconds. Set aside In another bowl, add the buttermilk, oil and vanilla. Set aside.. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes or until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Do not mix above medium speed or over mix the cake batter. Bake at 350 degrees for 22 - 25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 5 to 10 minutes and turn out. For the Lime Simple SyrupIn a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear. Remove from heat and stir in the lime juice. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat. Brush a small amount of the syrup onto your cake layers before you begin assembling your cake. Apply sparingly so that the cake does not become soggy. We apply while the cakes are still warm but you could also do this with the cakes at room temp just before assembling. We prefer to use a pastry brush. With lime juice added to the mixture it will last 3 to 4 days in the refrigerator. You will likely have leftover syrup. For the Lime Curd FillingCombine sugar and cornstarch in a small saucepan, pour in water. Over medium heat, stir the mixture constantly until it thickens and comes to a boil. Boil for 1 minute, remove the pan from the heat. Spoon approximately 1/4 cup of the hot mixture into a small bowl containing the egg yolk and stir quickly until combined. Pour the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring constantly, approximately 1 to 2 minutes. The mixture will thicken slightly. Remove the pan from the heat and stir in the butter, lime juice and lime zest. Cool before using, the curd will become thicker as it cools in the refrigerator. Can be covered and refrigerated for 5 days. *Note that we sprinkled the top of the curd with some flaked coconut. For the Coconut Cream Cheese FrostingAdd the butter to the mixing bowl and mix until smooth. Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth. Add the coconut and vanilla extracts Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while. Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return it to a good piping consistency. Assembly Place the first layer on a cake base or pedestal. Preferably using a pastry brush, brush the top of the cake with lime simple syrup. Pipe a dam of coconut cream cheese frosting (using a piping bag with the tip snipped away). Pipe a ring of the frosting about 1/4 inch from the edge of the cake. Fill inside of the dam with the lime curd filling and sprinkle with coconut. Add the next layer and repeat. Then add the final layer, brush with the lime simple syrup, and frost the cake with coconut cream cheese frosting. As a final step, press flaked coconut all over the cake, into the frosting to cover the cake. I used a large french piping tip (8B) to pipe stars around the top edge of the cake. *Note that you may need to brush away coconut in the spots where you will pipe your stars as it is difficult to make it adhere otherwise. Gently push tiny slices of lime into the frosting stars, or add lime accents to the center of the cake.

LIME AND COCONUT CAKE



Lime and coconut cake image

This delicious cake is baked in a tray so it feeds a crowd, the perfect balance of tart limes and sweet icing.

Provided by Vanya

Categories     Baking

Time 55m

Number Of Ingredients 14

1 Tbsp lime zest (zest of 2 limes)
¼ cup lime juice (juice of 2 limes)
½ cup canola oil (or other flavourless vegetable oil)
1 cup white sugar
2 eggs
1 cup coconut cream
1 cup desiccated coconut
2 cups plain flour
1 tsp baking powder
1 tsp baking soda
2 cups icing sugar
2 Tbsp coconut cream
Zest of 1 lime
2 Tbsp lime juice (juice of 1 lime)

Steps:

  • Preheat oven to 180°C fanbake.
  • In a large bowl mix together lime zest, lime juice, oil, sugar, eggs and coconut cream until well combined.
  • Add the desiccated coconut and sift in flour, baking powder and soda.
  • Fold all ingredients slowly to mix everything together.
  • Pour into a lined cake tray (Mine is 22 x 30cm) and bake for 35-40 minutes or until golden and a skewer comes out clean.
  • Once cooked remove cake from tray after 10-20 minutes and place on a wire rack to cool.
  • Icing: Mix all of the ingredients together then smooth over the cooled cake.

Nutrition Facts : Calories 340 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 189 grams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

COCONUT POUND CAKE WITH LIME GLAZE



Coconut Pound Cake with Lime Glaze image

This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 17

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs, room temperature
2 teaspoons coconut extract
1 teaspoon vanilla extract
1/8 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sweetened shredded coconut
GLAZE:
1/2 cup sugar
1/4 cup lime juice
1 teaspoon grated lime zest
1 teaspoon coconut extract
Toasted sweetened shredded coconut, optional

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.

PUT THE LIME IN THE COCONUT CAKE



Put the Lime in the Coconut Cake image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 10 to 12.servings

Number Of Ingredients 21

1 cup butter
2 cups sugar
1 teaspoon coconut oil
4 eggs
2 1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut milk
1 cup sour cream or yogurt
1 cup sugar
2 limes, zested and juicd
1/4 cup coconut milk
1 cup shredded coconut
1/2 cup butter
1/2 cup shortening
4 ounces cream cheese
1 pound box plus 1 cup powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla
2 cups shredded coconut

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.

LIME AND COCONUT CAKE



Lime and Coconut Cake image

Put the lime in the coconut and shake your taste buds up! This cake reminds us of a cross between banana bread and a lime coconut cake. It's dense and moist with a delicious citrus lime flavor. Yum! The creamy frosting adds a nice tangy taste.

Provided by SK H

Categories     Cakes

Time 1h15m

Number Of Ingredients 14

2 large eggs
1 zest of lime, minced
1 Tbsp lime juice
1/2 c buttermilk
3 bananas, very ripe, mashed
3/4 c unsalted butter, softened
1 1/2 c granulated sugar
2 c all-purpose flour
1/2 tsp baking soda
2/3 c shredded coconut
FROSTING
1 pkg cream cheese, reduced fat, softened; 8 oz.
1 c powdered sugar, sifted
1 c coconut shredded

Steps:

  • 1. FOR THE CAKE: Preheat oven to 350 degrees. Then grease a 9-inch springform pan and line it with parchment paper.
  • 2. In a medium bowl, combine eggs, zest, lime juice, buttermilk, and mashed bananas. Then whisk together until well combined. Set aside.
  • 3. In a large bowl, using an electric mixer beat together the butter and sugar until light and fluffy.
  • 4. Add banana mixture. Beat on low until combined.
  • 5. In another bowl, whisk together the flour and baking soda. Then add this to the banana/buttermilk mixture, whisking until well combined
  • 6. With a large metal spoon, gently fold in coconut until just combined.
  • 7. Spoon the batter into the prepared springform pan. Bake for 50 minutes or until golden and a skewer inserted in the center comes out clean.
  • 8. Cool in the pan for 10 minutes. Then remove the springform sides before transferring the cake to a wire rack to cool completely.
  • 9. Meanwhile, in a pan over medium heat, toast the remaining cup of shredded coconut. Stir constantly until golden in color. Then remove from the heat.
  • 10. FOR THE ICING: Using an electric mixer, in a bowl combine the cream cheese and powdered sugar. Beat until smooth.
  • 11. Spread over the cake. Then sprinkle with the toasted coconut before slicing and serving.

COCONUT CAKE WITH LIME CURD



Coconut Cake with Lime Curd image

For many Southerners the holidays wouldn't be the same without coconut cake. Because coconuts can be difficult nuts to crack - especially for cooks new to the task - we offer an easy method that involves baking the coconut briefly (which does not alter the coconut's flavor appreciably). If the coconut doesn't crack while in the oven, it will once force is applied.

Number Of Ingredients 23

3 cups White Lily flour or cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/2 cup fresh coconut liquid (from about 3 heavy coconuts without any cracks and containing liquid, (procedure follows) or water
1 1/2 teaspoons vanilla
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 3/4 cups sugar
5 large eggs
6 large egg yolks
3/4 cup sugar
1/2 cup fresh lime juice
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
2 teaspoons freshly grated lime zest
1 cup shredded fresh coconut (procedure follows) or sweetened flaked coconut
2 large egg whites
1 1/2 cups sugar
1/2 cup water
1 tablespoon light corn syrup
1 teaspoon freshly grated lime zest
1 teaspoon fresh lime juice
about 4 cups shaved fresh coconut (procedure follows) or 2 1/2 cups sweetened flaked coconut

Steps:

  • Preheat oven to 350°F. Line bottoms of three buttered 9- by 2-inch round cake pans with rounds of wax paper or parchment paper and butter paper. Dust pans with flour, knocking out excess.
  • In a bowl whisk together flour, baking powder, and salt. In a glass measure stir together milk, coconut liquid or water, and vanilla. In a large bowl with an electric mixer beat butter on medium speed 1 minute and add sugar in a slow stream, beating. Beat mixture scraping bowl occasionally, until light and fluffy, about 2 minutes. Beat in eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in flour mixture in 4 batches alternately with milk mixture, beginning and ending with flour mixture and scraping bowl occasionally, until batter is just combined (do not overbeat).
  • Divide batter among pans, smoothing tops and tapping pans on counter to allow any air bubbles to escape. Bake cake layers in middle and lower thirds of oven (arrange pans so they overlap only slightly) until a tester inserted in center comes out clean, about 30 minutes. Run a thin knife around edges of pans and invert cake layers onto racks. Remove wax paper carefully and cool cake layers completely. Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place. (Alternatively, cake layers may be made 5 days ahead and frozen wrapped in plastic wrap and foil. Thaw cake layers in refrigerator 1 day before proceeding.)
  • In a heavy saucepan whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do not let boil). Strain curd through a fine sieve into a bowl and stir in zest. Cool curd its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days.
  • Put 1 cake layer on a cake plate and spread evenly with about half of lime curd. Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut and chill 15 minutes. Repeat layering in same manner with another cake layer, remaining lime curd, and remaining 1/2 cup coconut and top with remaining cake layer. Chill cake 15 minutes.
  • In top of a double boiler off heat or in a large metal bowl with a hand-held electric mixer beat together frosting ingredients until combined. In double boiler or in bowl set over a saucepan of boiling water beat mixture on high speed until it holds stiff glossy peaks, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove top of double boiler or bowl from heat and beat frosting until cool and spreadable.
  • Frost cake and coat with shaved fresh or sweetened flaked coconut.
  • Pierce softest eye of each coconut with a metal skewer or small screwdriver and working over a bowl shake coconut, draining liquid and reserving coconut for shredding or shaving (procedure follows). Makes about a scant 3/4 cup liquid.
  • Preheat oven to 400°F.
  • Bake reserved drained coconuts in oven 15 minutes
  • With a hammer or back of a heavy cleaver, break shells and remove meat, levering it out carefully with point of a strong knife or small screwdriver. Remove brown membrane with a sharp paring knife or vegetable peeler.
  • In a food processor fitted with fine shredding blade shred coconut meat from about 1 coconut in batches or shred by hand on fine shredding side (small tear-shaped holes) of a 4 sided grater until you have about 1 cup, reserving remaining coconut meat for another use.
  • With a vegetable peeler shave edges of coconut meat pieces until you have about 3 1/2 cups, reserving remaining coconut meat for another use. Coconuts may be shredded or shaved 1 day ahead and chilled in a sealable plastic bag.

KEY LIME COCONUT CAKE



Key Lime Coconut Cake image

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

1 cup sweetened flaked coconut
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup fresh Key lime juice, divided
1 cup confectioners sugar
1 tablespoon rum (optional)

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.

KEY LIME COCONUT CAKE



Key Lime Coconut Cake image

Make and share this Key Lime Coconut Cake recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup sweetened flaked coconut
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup fresh key lime juice, divided
1 cup confectioners' sugar
1 tablespoon rum (optional)

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 Tbsp 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 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

Nutrition Facts : Calories 469.8, Fat 17.8, SaturatedFat 11.8, Cholesterol 79.3, Sodium 407.6, Carbohydrate 73.9, Fiber 1.3, Sugar 52.3, Protein 5.5

COCONUT & LIME CAKE



Coconut & lime cake image

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

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
200g block of creamed coconut
zest and juice of 2 limes
100g butter , softened
140g icing sugar , sifted
tbsp Malibu (optional)
100g toasted desiccated coconut

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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