This is an easy cake to make and everyone loves it. Yum! Enter your email below and receive a weekly update of new video tutorials, recipes and more. When you’re ready to assemble the cake, place the first layer on your cake base or pedestal. coconut is lightly browned, remove the pan from the heat and spread the toasted coconut on a plate to cool completely. We would love to have you! This tropical cake is always hit! Remove the pan from the heat and stir in the butter, lime juice and lime zest. Remove from heat and stir in the lime juice. Place one layer of cake on a cake stand or serving plate. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). This cake consists of three moist vanilla buttermilk cake layers speckled with lime zest, filled with lime curd and coconut, and frosted in a flavorful coconut cream cheese frosting (with additional coconut flakes added.). In a saucepan over medium heat bring the water and sugar to a boil. Next, I spooned on and spread the luscious lime curd! With the mixer still on, slowly add 1/4 cup granulated sugar. For the cake 100g unsalted butter, softened at room temperature, plus … Coconut chai traybake. Preferably using a pastry brush, brush the top of the cake with lime simple syrup. Beat in the eggs, one at a time, followed by the zest and juice of the limes. I’m going to have to try this recipe soon. Pipe a ring of the frosting about 1/4 inch from the edge of the cake. If it becomes too soft to pipe, just refrigerate for a short while. For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut. Yotam Ottolenghi’s corn, coconut and lime cake. Set aside. – A longtime subscriber. Frost the entire cake in our delicious Coconut Cream Cheese Frosting! Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. Heat oven to 190C/fan 170C/gas 5. A lightly sweet, tender coconut lime cake with a sweet, tart glaze dressed up with a sprinkle of coconut and lime slices on top. White Almond Sour Cream Cake~ A Scratch Recipe, click here to Subscribe without commenting, 1 1/2 sticks (170g) unsalted butter, softened - do not microwave, 3 cups (342g) cake flour (spooned into measuring cup and leveled off), 1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below, 2 Tablespoons (16g) cornstarch (cornflour in UK), 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.) So a few questions you may be asking about this coconut Key lime cake. Microwave on High for 30 secs until the coconut melts. In a large bowl mix together lime zest, lime juice, oil, sugar, eggs and coconut cream until well combined. This is my ideal flavor combination. Melissa Diamond. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes or until lightened in color and fluffy. Get a taste of the tropical with this creamy coconut and lime sponge cake. The fluffiest coconut lime cake recipe! Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. Copyright © 2021 My Cake School. Add the butter to the mixing bowl and mix until smooth. Pipe a dam of coconut cream cheese frosting (using a piping bag with the tip snipped away). Fold all ingredients slowly to mix everything together. Cream the butter and sugar with a wooden spoon or in a stand mixer fitted with a paddle attachment until light and fluffy (around 3 minutes). Next, I sprinkled a little coconut on top of the layer of lime curd filling. Bake 10 to 12 min. My family absolutely loves this cake. Cool before using, the curd will become thicker as it cools in the refrigerator. Brush a small amount of the syrup onto your cake layers before you begin assembling your cake. Return pan to medium heat and cook, stirring constantly, approximately 1 to 2 minutes. Join Olivia and Anna having fun while making this awesome coconut lime poke cake. Add 1 cup cream … Cake flour is made from a softer wheat than all purpose flour. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear. Thanks so much for stopping by! Quote BBH25. Using a rubber spatula, fold in 1 cup of the coconut just until incorporated. Mix together the butter, caster sugar and the zest of the limes, using an electric mixer or a spoon, … We apply while the cakes are still warm but you could also do this with the cakes at room temp just before assembling. Serve it up on the first hot day of the year! Slowly add the powdered sugar, beating until smooth. You can click here to Subscribe without commenting. Use the frosting while it is still chilled. Molly's take on this milky, creamy dessert includes toasted coconut and lime! Grate the 200g block of creamed coconut and keep half of it aside. For access to our entire library of hundreds of cake decorating video tutorials, you should consider becoming a member of My Cake School! This is known as a dam and I find this step to be helpful in keeping soft fillings contained. So this cake – I made it with Cream of Coconut and a good amount of lime … BBC Good Food Show Summer Save 25% on early bird tickets. We love fruity flavor combinations in the spring and summer months, and this scratch Coconut Lime Cake is a new favorite! In a bowl of a stand mixer fitted with a paddle attachment, cream the butter, coconut oil, lime zest and sugar on a medium-high speed until paler in colour. I England we have plain flour with no raising agent added and self raising flour that contains baking powder. Poke holes into the cake using a bamboo … I am posting from England and I’m confused with your American recipes. The coconut flavor comes from the smidgen of coconut extract before it’s slathered on the layers of cake. Whether you like to bake from scratch or from a doctored cake mix, we have the BEST recipes to share! In a medium bowl, whisk the flour, baking powder, baking soda, lime zest and salt for 30 seconds. This cake starts with a boxed mix, but with the addition of lime and coconut, it’s not your typical boxed cake. In another bowl, add the buttermilk, oil and vanilla. Place all the finely grated zest and juice of 1 limes … All rights reserved | Terms and Conditions | Privacy Policy, « Elegant Bride- A Cake Decorating Video Tutorial. There is lime juice and zest in the cake, coconut cream soaked into the cake, and extra toasted coconut and lime … Add the eggs one at a time mixing until the yellow of the yolk disappears. Pour the egg mixture back into the saucepan. Combine sugar and 1 cup butter in bowl. (You could combine the coconut with the curd if you would rather)! Let cool 5 to 10 minutes and turn out. If you’re looking for more fruity cake favorites for warm summer months (or just because), we’d love for you to scroll through our recipe collection of favorites! Happy Spring! Your email address will not be published. *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. Get a taste of the tropical with this creamy coconut and lime sponge cake 30 mins . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy. For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Hi Sheila, All purpose flour in the US is the same as plain flour in the UK. Preheat the oven to 180°C fan bake. Comment document.getElementById("comment").setAttribute( "id", "aba6c9d518f6ac426f05dfc162791f5f" );document.getElementById("d00efea1d4").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. If you give this cake a try, we’d love for you to share a comment or photo below! As you can see, I used a silicone pastry brush. This curd is a wonderfully creamy and flavorful filling- I love the flecks of lime zest in the recipe too! This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend. Stir, wait 10 minutes and it is ready to use. Required fields are marked *. You will likely have leftover syrup. In the bowl of your mixer, add the butter and mix at medium speed until smooth. To keep the cake from sticking to everything in its path (and to add a ton of extra coconut flavor), coat the whole thing in toasted coconut flakes. Thank you for all your amazing recipes. (approx. Mix cookie crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan. You can find the details here: Joining Information for MyCakeSchool.com. Then add the final layer, brush with the lime simple syrup, and frost the cake with coconut cream cheese frosting. The longer you beat the softer the frosting becomes. 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. The mixture will thicken slightly. Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. This Coconut Lime Layer Cake has the perfect combination of flavors! Freezable (Cake base freezes well for 3 months), Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Using reduced fat will cause the frosting to be too soft, 1 1/2 teaspoons (6g) coconut extract (adjust to your liking). Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . 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. As a final step, I pressed more coconut into the coconut cream cheese frosting all over the cake and added little french tip stars and lime wedges as a finishing touch. Line 2 x 22cm cake tins with baking paper. Spoon approximately 1/4 cup of the hot mixture into a small bowl containing the egg yolk and stir quickly until combined. If you love coconut and lime together, this cake is for you! With lime juice added to the mixture it will last 3 to 4 days in the refrigerator. It’s made with delicate and moist coconut cake layers, filled with a homemade lime curd and topped with a light and airy meringue frosting! If you’d like to learn more about cake decorating, we have some great tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section. The BEST Cake Recipes for Spring and Summer, Filed Under: Blog Tutorials, Cakes and Cupcakes, Recipes, Oh my gosh! 31 ratings 4.5 out of 5 star rating. 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. While the cake is baking, prepare the drizzle. Do not beat above medium speed or for too long. Easy . The lime … Turn onto a cooling rack and leave to cool completely. Substitute for Buttermilk:  To a measuring cup, add 1 Tablespoons plus 1 teaspoon vinegar or lemon juice. Repeat these steps of the second layer of cake, and then top with the third layer. Set aside.. We’d love for you to scroll through our full collection of FAVORITE cakes and frostings in our Recipes Section. Works well for cupcakes. Apply sparingly so that the cake does not become soggy. Preheat oven to 180°C fanbake. As a final step, press flaked coconut all over the cake, into the frosting to cover the cake. Boil for 1 minute, remove the pan from the heat. Gently push tiny slices of lime into the frosting stars, or add lime accents to the center of the cake. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then … In the bowl of an electric mixer, combine the flour, ground almonds, baking powder, salt, coconut … Your email address will not be published. This delectable coconut-lime icebox cake is made with fresh lime juice, BAKER'S ANGEL FLAKE Coconut and Maria cookies. Preheat oven to 350 degrees. Meanwhile, spread remaining coconut … Then, brush over it with the Lime Simple Syrup. Divine. Do not mix above medium speed or over mix the cake batter. Beat at medium speed until well mixed. This recipe makes a three layer, eight inch cake. Add the desiccated coconut and sift in flour, baking powder and soda. Fill inside of the dam with the lime curd filling and sprinkle with coconut. 3 min) It has just the right amount of tartness and sweetness. Using an icing spatula or a knife, spread … The lime simple syrup adds additional lime flavor to the cake. Set aside. We hope that you enjoy this recipe as much as we have! For standard size cupcakes, Bake at 350 degrees for 18 to 20 minutes. Place one cake layer, top side down, on a serving plate. packages cream cheese (452g. 25 ratings 4.3 out of 5 star rating. is the total gram weight) use full fat cream cheese, slightly softened. Set aside. In a medium bowl, whisk the flour, baking powder, baking soda, lime zest and salt for 30 seconds. Butter and flour two or three 8-inch or 9-inch cake pans and line with … In the coconut and lime cake it asks for “cake flour” and also 2tsp baking powder. Cake flour will give you a cake that is more tender. The #BundtaMonth Event creators, Anuradha from Baker Street and Lora from Cake Duchess, asked us to create a tropical cake for this month because many of us are dealing with the winter blues…A little pick-me-up was in order.. Coconut & lime cake. Combine sugar and cornstarch in a small saucepan, pour in water. Grease and line a 23 x 13x 8cm loaf pan. Mix in the sour cream then the coconut. or until lightly browned. Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). Add the next layer and repeat. Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth. Place the first layer on a cake base or pedestal. Add milk to the 1 1/4 mark. We prefer to use a pastry brush. Over medium heat, stir the mixture constantly until it thickens and comes to a boil. 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The yellow of the tropical with this creamy coconut and lime zest, lime zest, lime juice, juice. Apply while the cakes are still warm but you could combine the coconut just until incorporated sugar to measuring! Slowly add the buttermilk, oil and vanilla oil and vanilla mix and 2-3 Malibu.