Hi Krista! This Lime & Coconut Cake evokes the very best of those tropical island flavours. I can recommend using any lime juice to make a drizzle instead of a syrup for the layers. Happy baking! Cake decorating issues aside, this Lime & Coconut cake was totally worth the effort because it is SO good. Fill a wide pot with at least 1 1/2 inches water, with a thick ring of crumpled tinfoil placed on the bottom to act as a “booster seat” that will prevent the bowl from touching the bottom of the pot. 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. Fold all ingredients slowly to mix everything together. I’m in the UK and found Coconut Merchant coconut flour worked great. Such a light an, BBQ steak fajitas Did the appearance of the frosting change or just the mouthfeel/texture? Press the curd through the strainer with a spatula. Place one cake layer on a cake stand or plate. The rope border technique I used on the top of this cake is still my favourite. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely. Cathy. Soft buttercream is not easy/good to work with, especially if there is an equally soft filling to deal with. I made the lime curd with that exact recipe a couple days ago- I added a tablespoon of thrive markets whole coconut butter for a little added thickness at room temp. The longer you beat the softer the frosting becomes. As an Amazon Associate I earn from qualifying purchases. Can you use coconut cream instead of coconut milk? BEAT cake mix, yogurt or sour cream, oil, eggs, lime juice and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. This is my ideal flavor combination. Well, the right ingredients of course! Cake flour is made from a softer wheat than all purpose flour. Hi Jessica! Spread batter evenly between the prepared pans and smooth the tops. Add the third layer on top. I’ll stick with coconut milk then. It looked like a mess, not gonna lie, but it seemed to be holding. I'm so glad you find this information helpful, I try to combine both of the worlds, so no one feels left out! Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites reach 185°F (85°C). Very zingy! I was wondering if I can use 200g of sugar instead of 400 for the sponge cake ? to our newsletter for a free dose of sweetness directly to your inbox! The answer is simple - YES! If you require more tang in your tangy lime and coconut cake add some lime juice into the cake batter when you add the coconut milk. Please see my full. Beat on medium speed 2 minutes. I gave my shredded coconut a quick whirl in the vitamin to address your texture issues and finally I brushed it with a simple syrup made out of coconut milk/ sugar / pinch of salt & some steeped than strained shredded coconut. An easy cake using a white cake mix, and moistened with a creamy coconut sauce. No, I think it would be too thick. The cake looks amazing, and I bet it will taste amazing as well! Preferably using a pastry brush, brush the top of the cake with lime simple syrup. The cake wanted to slide on the curd. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes or until lightened in color and fluffy. She has a milk protein allergy- have you ever tried/ had success with a curd using dairy free butter? My cake turned out really brown on the outside. With mixer still running, add butter, 1 or 2 tablespoons at a time, followed by coconut oil. Notify me via e-mail if anyone answers my comment. Poke holes into the cake using a bamboo skewer. Melissa Diamond. Thanks for sharing – and keep ’em coming! You can replace butter or oil with solidified or un-solidified coconut oil. Can I order this cake online? Frost cake with the whipped cream, toasted coconut … I didn’t really need to trim the tops but I did for a taste test – and then trimmed a little more for a snack! If your oven heats very unevenly, pause to rotate the pans after about 20 minutes. Coat the sides of the cake with toasted coconut. Your email address will not be published. I found that the icing went quite a yellow colour while coming to room temp? I removed the bamboo skewers and got to frosting the cake. Slowly add cubed butter and mix until smooth.**. , Limes. However, this is an expert only recipe if you want it to be visually pleasing. Your email address will not be published. Then add the final layer, brush with the lime simple syrup, and frost the cake with coconut cream cheese frosting. So happy to hear that! It did an okay job. I do, however, have a little bit of experience when trying some of the recipes that use cups, although I avoid it. If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking! I am going to sell these as cupcakes and a few other flavours for my dads shop! Then, brush over it with the Lime Simple Syrup. That is awesome, thank you so much for sharing all your tips!! I want to make this but I will have to eat it by myself if I follow the recipe. Hello. I hope you love it! I really wish I could help you, but I do not own cups, nor have I ever used them in my life. Your email address will not be published. I have a quite a way to go with decorating, especially flowers (still working on the rose before moving on), but I do really well with borders. Huge hit. This is a matter of preference. Will report back once I’ve had success in case anyone else is looking for a dairy free version- so far, I’ve sourced a dairy free powdered coconut at thrive market . Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html, Hello I cut two pieces of the cake after giving it 30 minutes in the fridge post full assembly, and they just fell apart. I’m going to *attempt this * as a dairy free recipe for my youngest Talulah Mae who will be one on the 28th! I’m sure time will tell, they look and smell beautiful, I’m just not sure what I’ve done? Cool before using, the curd will become thicker as it cools in the refrigerator. So happy you loved it. Next, I sprinkled a little coconut on top of the layer of lime curd filling. Thank you for this fabulous recipe. It turned out perfectly and everyone thought it was delicious! It could also be called a Lime and coconut sheet cake or Lime and coconut tray cake. Required fields are marked *. That’s what I’d do next time anyhow. For the past several years the recipe for this cake has changed every year because every year I felt that the cake could be better. Set aside.. Do not mix above medium speed or over mix the cake batter. Can be covered and refrigerated for 5 days. After my last cake recipe, I’m happy to report that all components of this cake came together without issue. I’m Tiffany - cook, photographer, mother, and semiprofessional taco eater. I love that coconut SMBC, I’m so glad you do too! Spectrum shortening was highly recommended You can even go as far and make it egg free, which almost makes it vegan, right? Add dessicated coconut. https://www.bakedbyanintrovert.com/coconut-buttercream-frosting/ Sub the butter for vegan butter and use coconut cream. Subscribe to have posts delivered straight to your inbox! The trouble for me came with the assembly. Once cooked remove cake from tray after 10-20 minutes and place on a wire rack to cool. Required fields are marked *. All was going well, until I went to transfer the cake into the fridge. Whisk the mixture well and then pour it all over the cake and into the holes. I'm totally writing this down as an idea. Incredibly moist lime-flavored pound cake with a decadent but simple coconut lime glaze! Please share the type of coconut milk you use, is it the canned full fat or coconut milk, the more liquid type? Ok thank you Olivia! I never used yogurt in baking before but it added such a fantastic taste and texture to this cake that I’ll definitely be using it more often. Hi Tierney! You can’t see the imperfections in the pictures because I’ve edited them out via the magic of Photoshop! 180 grams, so I recommend using the same amount of aquafaba. Thanks for making me look good , Hi Holly! So happy to hear that! Peanut butter is the big thing these days. Thanks for all of your hard work! Repeat these steps of the second layer of cake, and then top with the third layer. Hi Cyn! At this point you can either refrigerate the cake for 30 minutes to harden the buttercream or add your final coat of buttercream. It is so delicious that I’ve eaten about half of it already! This Coconut Lime Layer Cake has the perfect combination of flavors! Add butter, stir to melt, and you’re done. Place over high heat until steaming-hot, then adjust the temperature to maintain a gentle simmer. You can click here to Subscribe without commenting. In a medium bowl, whisk the flour, baking powder, baking soda, lime zest and salt … Kindly help. Maybe use it in curry? I use the Grace brand. Spread … I’m really looking forward to making this cake, but wondered whether Ermine frosting could be used instead of Swiss meringue? Put the lime zest in the bowl. I really enjoy peanut butter, but do you know how much I love coconut? It is a tender cake, but it should still keep its shape. Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. Going to pop these babies in the freezer for next week and get to work on the frosting! * Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
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