Best 2 Lime And Coconut Cake Recipes

Embark on a delightful culinary expedition to discover the perfect recipe for a delectable lime and coconut cake. This tantalizing treat is a symphony of tropical flavors, offering a burst of tangy lime and a smooth, creamy coconut taste that will transport your taste buds to paradise. Whether you're a seasoned baker or just starting your journey in the kitchen, this article will guide you in finding the ideal recipe to satisfy your craving for this irresistible confection. Get ready to indulge in a harmonious blend of zesty and sweet with every bite of this exquisite lime and coconut cake. Let's dive into the world of flavors and uncover the recipe that will make your taste buds sing!

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BANANA, LIME AND COCONUT CAKE (AUSTRALIA)

Banana, Lime and Coconut Cake (Australia) image

This recipe was found at www.sydneymarkets.com.au & is posted here for the Zaar World Tour 5. [NOTE: The recipe was edited on 17 May as per Tinkerbell's review!}

Provided by Sydney Mike

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 large eggs
1 lime, zest of, minced
1 tablespoon lime juice
1/2 cup buttermilk
3 bananas (large, very ripe, mashed)
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup shredded coconut
1 (8 ounce) package cream cheese, reduced fat, room temperature
1 cup powdered sugar, sifted

Steps:

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

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

Ingredients

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.

Tips:

Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. If possible, use fresh limes and coconut milk.
Don't Overmix the Batter: Overmixing the batter can make your cake tough and dense. Mix just until the ingredients are combined.
Bake the Cake in a Water Bath: Baking the cake in a water bath helps to create a moist and evenly cooked cake.
Let the Cake Cool Completely Before Frosting: This will help to prevent the frosting from melting and sliding off the cake.

Conclusion:

This lime and coconut cake is a delicious and refreshing treat that is perfect for any occasion. With its light and fluffy texture, zesty lime flavor, and creamy coconut frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this lime and coconut cake a try. You won't be disappointed!

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