LIME AND COCONUT DRIZZLE LOAF
A great, rich and moist cake bursting with Caribbean flavours! I found the recipe while surfing the net looking for coconut & lime recipes - very happy I came across this one as it's yummy!! Reportedly the recipe is originally from the BBC Good Food magazine.
Provided by stormylee
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C.
- Butter and line the base of a loaf tin with baking parchment.
- Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
- Split the coconut milk in half and set one half aside for the topping.
- Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
- Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
- Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
- Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
- Stir in the lime juice and set aside.
- With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
- When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
- Leave cake until completely cold. Sprinkle the lime sugar over the top.
Nutrition Facts : Calories 496.4, Fat 23.6, SaturatedFat 17.2, Cholesterol 77, Sodium 172.1, Carbohydrate 69.8, Fiber 0.7, Sugar 49.9, Protein 5.1
COCONUT & LIME CAKE
Get a taste of the tropical with this creamy coconut and lime sponge cake
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
- 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. Turn onto a cooling rack and leave to cool completely.
- For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
- Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
- Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 670 calories, Fat 48 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
LIME & GINGER DRIZZLE CAKE
The combination of lime and ginger gives the classic drizzle cake a modern twist
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
- Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
- Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown - a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
- Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.
Nutrition Facts : Calories 487 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.74 milligram of sodium
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COCONUT LIME LOAF CAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.7/5 (12)Total Time 1 hr 15 minsEstimated Reading Time 3 mins
- In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lime zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
- In a separate medium bowl, combine the coconut milk, coconut oil, eggs, lime juice and coconut extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Stir in a 1/2 cup coconut. Pour batter into prepared loaf pan. Sprinkle remaining 3 tablespoons of coconut over the loaf cake. Pound on the counter so the loaf cake is evenly set in the pan.
LIME AND COCONUT DRIZZLE CAKE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 Category DessertServings 10Total Time 1 hr 20 mins
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 900g loaf tin that measures about 20cm x 9cm x 8cm deep, and line with a strip of baking paper, so that the excess hangs over the sides of the tin (to make removing the cake easier).
- Put the butter, sugar and lime zest (reserve a little to finish) into a large bowl and, using an electric mixer, beat together until light and fluffy (for about 5 minutes). Add the eggs a little at a time, beating until fully combined before adding more.
- In a separate bowl, mix together the flour and desiccated coconut. Once all of the egg has been combined, add half of the flour mixture and fold together until evenly combined. Add the coconut milk and mix to combine. To finish, add the remaining flour and fold together until evenly combined.
- Scrape the cake batter into the prepared loaf tin and level out. Bake in the preheated oven for around 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean.
COCONUT AND LIME LOAF CAKE - THE BAKING EXPLORER
From thebakingexplorer.com
Ratings 11Calories 376 per servingCategory Dessert
- Mix together the butter, caster sugar and the zest of the limes, using an electric mixer or a spoon, until light and fluffy
SUPER MOIST COCONUT LIME CAKE | ANA'S BAKING CHRONICLES
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4.7/5 (20)Category Breakfast, DessertServings 12Calories 363 per serving
- Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you’re not using a fan oven. Grease and line with parchment paper (for easier removing) a loaf tin. Mine was approx. 26x12cm, which is approx 10×5 inches. If you have a smaller one, you will have some leftover batter which you can bake as cupcakes.
- In a medium bowl sift together flour, baking powder and salt. Add dessicated coconut. Set aside. In a measuring jug combine coconut milk and lime juice. These are your wet ingredients.
- 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. (approx. 3 min) Stop the mixer and scrape down the bowl.Turn the mixer to medium-low speed and add eggs one at a time – making sure it’s fully incorporated after each addition. Stop the mixer and scrape down the bowl.
- Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. (3 additions of dry and 2 of wet ingredients)
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