Birthday - Lime and coconut cake nigella recipes

Author: Donna Riddley  

Try Alison Walker's delicious lime and coconut cake, a modern take on traditional Victoria sponge, scented with tangy lime and coated with toasted coconut. Tangy lime coconut cake with lip smacking buttercream lime frosting.

Coconut Cake

Coconut Cake
All the different ingredients in this recipe come together brilliantly and create a very moreish tea-time cake!
Provided by: KATxxx
Yields: 8 servings
Number of ingredients: 11
Ingredients:
  • 3 medium eggs (beaten)
  • 50 grams desiccated coconut
  • 2 tablespoons coconut cream
  • 175 grams butter (softened)
  • 175 grams golden caster sugar
  • 175 grams self-raising flour
  • 1½ teaspoons baking powder
  • 280 grams icing sugar
  • 100 grams butter (softened)
  • 3 tablespoons coconut cream
  • 5 tablespoons raspberry jam
How to cook:
  1. Preheat your oven to 180C (fan oven 160C), Gas 4. Butter two 20cm sandwich tins with greaseproof paper.
  2. Mix the butter, sugar, flour, baking powder and eggs in a food processor for 2-3 minutes until smooth. Gently stir in the coconut and cream.
  3. Divide the mixture between the tins and smooth the tops. Bake for about 25 minutes until golden and firm.
  4. Loosen the edges and leave in the tins for 5 minutes, then turn out on to a wire rack to cool. Peel off lining paper.
  5. To make the buttercream: beat together the icing sugar, butter and coconut cream until smooth. Spread one sponge with the jam. Top with just under half the buttercream and sandwich with the other sponge. Swirl the remaining buttercream on top of the cake.
  6. Enjoy!
Notes: Courgette And Lime Cake Nigella, Lime and courgette cake · ingredients · filling 1 jar lemon and lime marmalade (in my case a last minute decision, and a home made marmalade …

Lime and coconut cake

Lime and coconut cake
Try Alison Walker's delicious lime and coconut cake, a modern take on traditional Victoria sponge, scented with tangy lime and coated with toasted coconut.
Total time: 65 minutes
Cook time: 30 minutes
Prep time: 35 minutes
Yields: 1 item
Number of ingredients: 12
Ingredients:
  • 175 g very soft butter, plus extra for greasing
  • 175 g Caster sugar
  • 3 medium eggs, beaten
  • 175 g elf-raising flour, sifted
  • 2 tbsp. coconut powder
  • 2 tbsp. desiccated coconut
  • 2 tbsp. tablespoons milk
  • 100 g coconut flakes
  • 170 g very soft butter
  • 340 g icing sugar, sifted
  • Few drops vanilla extract
  • zest 2 limes and juice of 1/2 lime
How to cook:
  1. Heat the oven to 180ºC (160ºC fan oven) gas mark 4. Lightly grease and line the base of two 20cm cake tins with baking parchment.
  2. Using an electric whisk, beat together the butter and sugar until fluffy and pale in colour. Gradually beat in the eggs a little at a time so that the mixture doesn’t curdle. If it does, beat in 1 tablespoon flour.
  3. Fold in the flour, coconut powder and desiccated coconut with a large metal spoon. Check that the mixture is the right dropping consistency by letting a dollop fall off the spoon. If it is reluctant to drop, fold in 1-2 tablespoons milk to loosen the mixture. Divide the mixture between the cake tins and bake for 25-30 minutes. Leave to cool in the tins for a few minutes, then carefully turn out onto wire racks.
  4. Put a pan over a low to medium heat and dry fry the coconut flakes, stirring constantly, until lightly tinged golden brown. Set aside to cool.
  5. Using electric hand-held beaters, beat together the remaining ingredients to make a spreadable icing. Add a drop or two of tepid water to loosen the mixture if necessary.
  6. Spread one-third of the icing over the surface of one cake. Put the other cake on top and spread the remaining icing evenly over the top and sides. Press the coconut into the icing around the sides. Serve this lime and coconut cake in generous slices.
Notes: Lime and coconut cake - Easy one-bowl recipe by VJ, Zest of 1 lime 2 Tbsp lime juice (juice of 1 lime) Instructions Preheat oven to 180°C fanbake. In a large bowl mix together lime zest, lime juice, oil, …

Lime and coconut cake

Lime and coconut cake
This delicious cake is baked in a tray so it feeds a crowd, the perfect balance of tart limes and sweet icing.
Provided by: Vanya
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 1 serving
Cuisine: New Zealand
Number of ingredients: 14
Ingredients:
  • 1 Tbsp lime zest (zest of 2 limes)
  • ¼ cup lime juice (juice of 2 limes)
  • ½ cup canola oil (or other flavourless vegetable oil)
  • 1 cup white sugar
  • 2 eggs
  • 1 cup coconut cream
  • 1 cup desiccated coconut
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups icing sugar
  • 2 Tbsp coconut cream
  • Zest of 1 lime
  • 2 Tbsp lime juice (juice of 1 lime)
Nutrition:
  • Calories: 340 calories
  • Carbohydrate: 71 grams carbohydrates
  • Cholesterol: 31 milligrams cholesterol
  • Fat: 17 grams fat
  • Fiber: 2 grams fiber
  • Protein: 4 grams protein
  • Saturated Fat: 7 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 189 grams sodium
  • Sugar: 52 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 9 grams unsaturated fat
How to cook:
  1. Preheat oven to 180°C fanbake.
  2. In a large bowl mix together lime zest, lime juice, oil, sugar, eggs and coconut cream until well combined.
  3. Add the desiccated coconut and sift in flour, baking powder and soda.
  4. Fold all ingredients slowly to mix everything together.
  5. Pour into a lined cake tray (Mine is 22 x 30cm) and bake for 35-40 minutes or until golden and a skewer comes out clean.
  6. Once cooked remove cake from tray after 10-20 minutes and place on a wire rack to cool.
  7. Icing: Mix all of the ingredients together then smooth over the cooled cake.
Notes: Nigella Lawson's perfect every time Lemon Drizzle Cake, Instructions. Preheat your oven to 180ºC/160ºC fan/gas 4. Cream butter and sugar and add lemon zest and eggs, beating together well. Gently fold in the flour and …

Tangy Lime Coconut Cake with Lime Frosting

Tangy lime coconut cake with lip smacking buttercream lime frosting. Moist and fragrant, decorated with lime zest for added zing and colour.
Provided by: Sara McCleary
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 11
Ingredients:
  • 80 grams (1 cup) desiccated coconut
  • 65 ml (1/4 cup) coconut milk
  • 175 grams butter (softened)
  • 2 limes (zest only)
  • 200 grams (1 cup) caster sugar
  • 4 eggs
  • 250 grams (2 cups) self raising flour (sifted)
  • 125 (½ cup) coconut milk
  • 125 grams butter (softened)
  • 2 ½ cups icing sugar (sifted)
  • 1 lime (zest and juice)
How to cook:
  1. In a small bowl combine coconut and 65ml coconut milk. Mix well leave coconut to absorb liquid for half an hour.
  2. Pre heat oven 170°C ( 340 F°). Grease and line a 20cm/8 inch round cake tin.
  3. Cream butter, zest and sugar in a large bowl. Once pale yellow in colour add eggs one at a time. Scrape side of the bowl between each addition.
  4. Add half the flour and coconut milk, mix well and then add the rest of the flour.
  5. Mix through coconut.
  6. Place cake batter in greased and lined tin. Bake for 35 minutes or until cooked through and golden.
  7. Turn out on to a cake rack to cool.
  8. When completely cool ice with lime frosting and sprinkle with lime zest.
  9. To make the lime frosting: Beat butter until light and fluffy, continue beating while adding icing sugar and then slowly add lime juice.
Notes: Courgette And Lime Cake Nigella, Before sharing sensitive information online, make sure you're on a.gov or.mil site by inspecting your browser's address (or "location") bar. Sit the cake …
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