LIME AND COCONUT CAKE
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
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
TROPICAL LIME TORTE WITH MANGO COMPOTE
Categories Cake Rum Mixer Fruit Dessert Bake Quick & Easy Cream Cheese Lime Mango Spring Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For torte:
- Whisk eggs, 3/4 cup sugar, lime juice and lime peel in heavy medium saucepan to blend. Whisk over medium-high heat until mixture thickens and just comes to boil, about 6 minutes. Transfer lime curd to small bowl; press plastic wrap directly onto surface. Chill until very cold, at least 3 hours and up to 3 days.
- Line 9 1/4x51/4x23/4-inch loaf pan with 2 layers of plastic wrap, leaving long overhang. Stir rum and remaining 2 tablespoons sugar in small bowl until sugar dissolves. Trim brown layer from outside of cake. Cut cake horizontally into 3 equal layers. Beat cream cheese in large bowl until fluffy; gently fold in cold lime curd.
- Trim bottom cake layer to fit pan bottom; reserve cake trimmings. Brush layer on both sides with 1/3 of rum syrup. Place in pan; spread 1 1/2 cups lime curd mixture over top. Brush second cake layer on both sides with 1/3 of rum syrup. Place in pan; spread remaining lime curd mixture over top. Brush third cake layer on both sides with remaining rum syrup. Place on lime curd mixture; press to adhere. Press reserved cake trimmings around sides. Cover torte with plastic overhang. Refrigerate torte at least 1 and up to 2 days.
- For compote:
- Stir first 4 ingredients in large bowl until sugar dissolves. Mix in mangoes.
- Cover; chill up to 1 day.
- Using plastic as aid, lift torte out of pan and unwrap. Cut crosswise into 12 slices. Arrange slices on plates. Top with compote. Garnish with lime slices.
TROPICAL CAKE
The lemon-lime soda and pineapple give this cake a refreshing taste.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
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