How To make Toasted Coconut Cake w/Lime Filling
1 cup coconut
flaked
2 1/4 cups cake flour :
not self rising
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening room temperature
1 1/4 cups sugar
3 large egg :
separate out yolks
1 teaspoon vanilla
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cream of tartar
for the filling 1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup lime juice fresh
2 tablespoons lemon juice :
fresh
1 large egg lightly beaten
2 tablespoons butter :
unsalted, softened
1/4 cup coconut flaked
for the icing 1 1/2 cups sugar
2 tablespoons light corn syrup
3 large egg white :
room temperature
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla
1 1/2 cups coconut -- flaked
lime slices for garnish
Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with rounds of wax paper and grease and flour the pans, shaking out the excess flour. Spread the coconut in a jelly-roll pan, toast it in a preheated 350F oven, stirring once or twice, for 7 minutes, or until it is golden and let it cool. In a bowl whisk together the flour, the baking powder, the salt. In a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of the sugar, and beat the mixture until it is light and fluffy. Beat in the yolks, one at a time, and the vanilla and add the flour mixture alternately with the milk, beginning and ending with the flour and beating until the batter is smooth. In another large bowl with the electric mixer beat the whites with the salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the remaining 1/2 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Stir! the toasted coconut and one fourth of the meringue into the batter to lighten it and fold in the remaining meringue gently but thoroughly. Divide the batter between the prepared pans and bake the layers in the middle of the preheated 350F oven for 30 to 35 minutes, or until tester comes out clean. Let the layers cool in the pans on racks for 10 minutes, invert them onto the racks, and let them cool completely.
Make the filling: In a small heavy saucepan whisk together the sugar, cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is combined and bring the mixture to a rolling boil over moderately high heat, whisking constantly. (The mixture will thicken as it cooks.) Whisk in the butter and let the filling cool.
Split each cake layer in half horizontally with a long serrated knife and brush off any loose crumbs. On a cake plate arrange one of the cake layers, cut side up, and spread it with one third of the lime filling, leaving a 1/2 inch border. Sprinkle the filling with 1/4 cup of the coconut and top the coconut with another cake layer, cut side down. Continue to layer and fill the cake in the same manner with the remaining filling and coconut.
Make the icing: In a saucepan combine the sugar, corn syrup, 1/3 cup water, bring the mixture to a boil, covered, over moderate heat, stirring occasionally to dissolve the sugar, and boil the syrup, uncovered until it registers 240F on a candy thermometer. While the syrup is boiling, in a heatproof bowl with an electric mixer beat the whites with a pinch of salt and the cream of tartar until they are frothy. As soon as the syrup reaches 240F. add it to the whites in a thin stream, continuing to beat the whites while the syrup is being added. Beat in the vanilla and beat the icing until the bowl is not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot water, or enough to form a fluffy, spreadable icing.) Spread the icing over the side and top of the cake and cover the cake with the coconut. Garnish the cake with the lime slices.
How To make Toasted Coconut Cake w/Lime Filling's Videos
Fluffy Coconut & Lemon Curd Cake - Blast from the Past
Paula gets cookin' in the kitchen with Michael as they make a delicious coconut and lemon curd cake with Paula's favorite frosting!
Click here to SUBSCRIBE to my channel:
------------------------
For more episodes of Blast From The Past videos click here:
------------------------
Follow me on Facebook:
Follow me on Instagram:
Follow me on Pinterest:
------------------------
Find more recipes and videos on my website:
Click here to shop my products on my online store:
Click here to visit my Amazon shop page:
------------------------
#pauladeen #blastfromthepast
Ingredients
1 (15.25-oz) box yellow cake mix
butter, for pans
1 1/2 cups sugar
2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
1 (10-oz) jar lemon curd
zest of 1 lemon, finely grated
1 1/2 cups sweetened flaked coconut
Preparation
1.) Preheat the oven to 350 °F.
2.) Butter and flour 2 (8-inch) round cake pans.
3.) Prepare and bake the cake according to the package directions.
4.) Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
5.) In a heatproof bowl on the top of a double boiler (being sure that the bottom of the bowl does not touch the water), add the sugar, egg whites, cream of tartar, salt, and water.
6.) Beat with an electric mixer 1 minute, or until the mixture reaches 160°F on a candy thermometer.
7.) Remove the bowl from the heat and continue to beat, on high speed, for 7 minutes. Use immediately (frosting will set).
8.) In a small saucepan, heat the lemon curd gently over medium-low heat or microwave it for 20 seconds on medium power, just to soften.
9.) Stir in the lemon zest.
10.) Cut each cake layer in half horizontally.
11.) Frost each layer with a layer of curd, frosting and coconut.
12.) Top it with another layer of cake and frosting, and repeat with all the layers.
13.) Frost the top and sides of the cake and cover with the coconut. 14.) Store wrapped in an airtight container in the refrigerator.
15.) When ready to serve, remove the cake from the refrigerator and slice.
The cake will keep in the refrigerator for 3 to 5 days.
Recipe courtesy of
Lime & Coconut Cake Recipe 青柠椰丝蛋糕
Don’t forget to SUBSCRIBE and turn on NOTIFICATIONS by clicking on the bell so you know every time I upload a video!
Also give this video a THUMBS UP and leave a COMMENT if you have any questions, I will do my best to reply to all of them!
FOLLOW ME!
YouTube -
Instagram - @jasma_fusion_cuisine
Facebook - @jasmafusioncuisine
Website:
jasmafusioncuisine.com
Note: I am still working on it so some of the recipes are not up to date:(
Lime and coconut cake 青柠椰丝蛋糕
350°F / 177°C 45-50 mins
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup corn oil
1/4 cup coconut oil
1/3 cup sour cream
3/4 cup granulated sugar
1 tsp pure vanilla extract
1 lime zest (around 1 tbsp)
2 tbsp lime juice
4 eggs
1 cup fine coconut flakes
Decor:
2 cups heavy cream
3/4 cup icing sugar
1/2 tbsp lime zest
1 1/2 tbsp lime juice
1/3 cup toasted fine coconut flakes
lime slices
2 杯 面粉
2小勺 泡打粉
1小勺 苏打粉
1/2 小勺 盐
1/2 杯 玉米油
1/4 杯 椰子油
1/3 杯 酸奶油
3/4 杯 白糖
1 小勺纯香草精
1 个青柠的屑末 (约1大勺)
2 大勺 青柠汁
4 个鸡蛋
1 杯细椰蓉
装饰:
2 杯多脂奶油
3/4 杯糖粉
1/2 大勺青柠屑
1.5 大勺青柠汁
1/3 杯烤细椰蓉
青柠片
My other videos:
Fruit Mochi 水果糯米糍
BREAKFAST COMBO RECIPE - Country Style Scrambled Eggs + Squash and White Fungus Smoothie (早餐组合 田园炒蛋)
White Fungus Soup with Rock Sugar, Lotus Seed and Red Date 冰糖红枣莲子银耳汤
Christmas Tiramisu 圣诞节提拉米苏 (Italian dessert, 意大利甜点)
Cotton Cheese Cake 轻奶酪蛋糕
How to Make Coconut Lime Cake
In today's video we take a trip to paradise with a delicious tropical dessert. Our star ingredients are a juicy tangy, lime and coconut ingredients! Feel free to share this recipe with family and friends, they'll love it.
Ingredients:
Cake -
250g all purpose flour
1/4 tsp salt
230g super-fine sugar
1/2 tbsp lime zest
2 tsp fresh lime juice
50g shredded coconut
185g unsalted butter
1/2 tsp vanilla extract
1 tsp coconut extract
1/2 cup warm coconut milk
1/2 warm full fat milk
Glaze -
1 cup icing sugar
1/8 cup coconut milk
1/2 tsp salt
1/2 tsp vanilla extract
1 tsp lime zest
1/4 cup shredded coconut
Key Lime Coconut Angel Food Cake Recipe
I'm so excited to share my yummy Key Lime Coconut Angel Food Cake recipe with you. This is a simple dessert that looks great, taste delicious and is easy to make in no time at all. If you serve this scrumptious cake to your family and friends at your next get together, I guarantee you'll be the hit of the party. Let me know how you like it and if you would like to get more recipes from me, please SUBSCRIBE and hit the BELL so I can keep bringing my show to you. I would love to hear from you and if you have any questions or suggestions, please leave me a comment and I will get back to you as soon as possible. Thank you for stopping by! Mara,
0:00 Intro
0:27 Prepping Angel Food Cake
2:14 Making Key Lime Cake Filling
5:12 Icing Key Lime Cake
6:53 How to Add Coconut to Key Lime Cake
7:42 How to Decorate Key Lime Angel Cake
9:27 Tasting
9:57 Outtakes
Key Lime Coconut Angel Food Cake Recipe Download:
THESE ARE SOME OF THE KITCHEN ESSENTIALS THAT I USE AND HIGHLY RECOMMEND.
_________________________________________________________________________________________
KitchenAid Professional 600 Stand Mixers, 6 quart:
KitchenAid Empire Red 9-Speed Hand Mixer
All-Clad Professional Grade Brushed Stainless Cookware Set, Pots & Pans, 10-Piece:
Cuisinart FP-12DCN Elite Collection 2.0 12-Cup Food Processor:
Bamboo Cutting Board Set:
Emile Henry Modern Classics Pie Dish 9, 9,:
Pyrex Glass Mixing Bowl Set (3-Piece Set)
Cuisinart Kitcheniismo Strainer Set of 3:
OXO Good Grips 3 Piece Assorted Prep Y-Peeler Set:
Wooden Spoons for Cooking, Nonstick:
Le Creuset Enameled Cast Iron Round Dutch Oven, 5.5 qt.:
Oster Blender | Pro 1200 with Glass Jar:
Cuisinart GR-150P1 Deluxe Griddler & Sandwich Press:
Coconut Lime Cake with Passion Fruit Glaze
Flavor of coconut with a fresh hint of lime topped by a passion fruit glaze. My most divine creation yet. Folks who have eaten this cake commented that it was better than chocolate cake!
(Sub)Best lime coconut cake! Please try once then you will use this recipe
#Limecoconutcake #Bestcoconutcake #Creamcheeseicing
Please Subscribe, Like and leave Comment, It will help me a lot
Subscribe
Thank you for watching Ovenonfirst
★Important!★
-I highly recommend 'Kara' coconut cream brand
-Don't boil coconut cream, it will separate fat
-Soak shredded coconut in coconut cream to make softer
-Try to serve cake with lime cream cheese icing
Equipment list
-Round cake tin 2 × 6 inch. or 1 × 8 inch
Lining cake tin click
-Stand mixer with paddle (or Hand mixer)
-Spatula
-Zest grinder
-Sieve
-Cooling rack
Ingredient
⦁Lime coconut cake
-390g Coconut cream (Kara is best)
- 80g Shredded coconut
- 1ea Lime
-160g Butter (room temperature, unsalted)
-150g Caster sugar
-100g Egg
-230g Self raising flour
(For strong aroma, you can drop some coconut essence)
⦁Lime cream cheese icing
-150g Cream cheese (room temperature)
- 50g Butter (room temperature, unsalted)
- 50g Pure icing sugar (sieve before using)
- 1ea Lime
★Please let me know what you think about this cake
Leave comment, if you have any Q