Best 2 Lime And Coconut Cake Recipes

Indulge in a tropical paradise with our tantalizing Lime and Coconut Cake, a harmonious blend of zesty lime and creamy coconut flavors. This delectable cake promises an explosion of tastes and textures that will transport your senses to a blissful island getaway. Prepared with fresh limes and rich coconut, this cake offers a perfect balance of sweet and tangy notes. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipe guides you through every step, ensuring a delightful and rewarding baking experience. Brace yourself for a culinary adventure as you explore the layers of this delightful cake, complemented by a luscious coconut frosting that adds an extra touch of tropical elegance.

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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:

Use high-quality ingredients: The better the ingredients, the better the cake will be. Use fresh limes, unsweetened coconut milk, and pure vanilla extract for the best flavor.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the ingredients just until they are combined.
Bake the cake in a preheated oven: This will help the cake to rise evenly.
Let the cake cool completely before frosting it: This will prevent the frosting from melting.
Store the cake in the refrigerator: The cake will keep for up to 3 days in the refrigerator.

Conclusion:

This lime and coconut cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tangy limes and sweet coconut is sure to please everyone. With its moist crumb and creamy frosting, this cake is sure to be a hit. So next time you're looking for a special dessert, give this lime and coconut cake a try. You won't be disappointed!