Put The Lime In The Coconut Cake Recipes

LIME AND COCONUT CAKE

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.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

PUT THE LIME IN THE COCONUT CAKE

Steps:

• 1. Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans. With an electric mixer beat butter and sugar until fluffy. Next, add coconut oil and then eggs 1 at a time, mixing after each one. In a mixing bowl 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.
• 2. For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
• 3. 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.
• 4. With an electric 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. Then, coat top and sides with shredded coconut.
• 5. Slice your delicous cake and you are ready to eat.

PUT THE LIME IN THE COCONUT CAKE

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.

KEY LIME COCONUT CAKE

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.