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I didn’t like coconut desserts or buns till I made this. It does embody desiccated coconut however the coconut milk brings a richness that compels you to take one other chunk. It’s one in all my favorite desserts.
Timings
Prep time: 20 minutes, plus cooling time
Cook time: 1 hour half-hour
Serves
10
Ingredients
- 245g butter, melted and cooled, plus additional for greasing
- 300g plain flour, sifted
- ¾ tsp baking powder
- 50g desiccated coconut
- 145g smooth light-brown sugar
- 100g coconut palm sugar (or simply use all smooth light-brown sugar)
- 200ml tinned coconut milk (make sure to shake the tin so the cream and liquid are blended)
- 2 giant eggs, frivolously crushed
- 1 tsp vanilla extract
- finely grated zest of two limes
For the coconut buttercream
- 80g unsalted butter
- 80g icing sugar
- 50ml coconut cream
- 2 tbsp desiccated coconut
- juice of ½-1 lime, to style
- 1 tbsp Malibu or white rum (non-compulsory)
- toasted or sweetened coconut flakes, to brighten
Method
- Preheat the oven to 180C/170C fan/fuel mark 4.
- Butter and base-line a 22 x 11 x 6cm loaf tin.
- Put all of the dry substances for the cake, plus a pinch of salt, into a big bowl.
- Mix collectively the cooled butter, coconut milk, eggs and vanilla extract, and pour into the dry substances.
- Add the lime zest and combine with a wood spoon.
- Scrape into the ready tin and bake for about 1 hour half-hour (verify the cake after 1 hour quarter-hour, as ovens fluctuate a lot). A skewer inserted into the center ought to come out clear.
- Leave to chill within the tin for quarter-hour, then fastidiously flip it out on to a wire rack (it’s a fragile cake). Leave to chill fully.
- Meanwhile, beat collectively the butter and icing sugar till pale and fluffy, then (with the electrical stand mixer on a low pace if you happen to’re utilizing one) add the coconut cream.
- Beat once more, then add the desiccated coconut, lime juice and alcohol, if utilizing.
- Scrape right into a bowl, cowl and chill for about half-hour, to permit it to agency.
- Spread the buttercream on high of the cake with a palette knife and sprinkle with coconut flakes. Leave someplace cool in order that the topping can set a little bit earlier than slicing.
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