Lime In The Coconut Icebox Cake Recipes

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PUT THE LIME IN THE COCONUT CAKE



Put the Lime in the Coconut Cake image

This recipe by Doreen Howarth won the birthday cake category in the Ultimate Recipe Showdown cake episode.

Provided by cookiedog

Categories     Dessert

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 22

1 cup butter
2 cups sugar
1 teaspoon coconut oil
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut milk
1 cup sour cream or 1 cup yogurt
1 cup sugar
2 limes, juice and zest of
1/4 cup coconut milk
1 cup shredded coconut
1/2 cup butter
1/2 cup shortening
4 ounces cream cheese
1 lb powdered sugar
1 cup powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla
2 cups shredded coconut

Steps:

  • Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
  • In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time.
  • In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour.
  • Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
  • For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
  • With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
  • In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.

Nutrition Facts : Calories 1254, Fat 67.2, SaturatedFat 42.4, Cholesterol 180.4, Sodium 626.9, Carbohydrate 160.2, Fiber 3.1, Sugar 131.4, Protein 9.7

TROPICAL ICEBOX CAKE



Tropical Icebox Cake image

This tropical-inspired no-bake dessert is the perfect thing to make in your springform cake pan (other than cheesecake)! Fresh lime zest and cream of coconut transform whipped cream into something that tastes like an island cocktail.

Provided by Food Network Kitchen

Categories     dessert

Time 8h25m

Yield 8 to 10 servings

Number Of Ingredients 7

3 1/2 cups heavy cream
3/4 cup sweetened cream of coconut, well stirred
Zest of 2 limes (about 1 tablespoon)
50 vanilla wafer cookies, such as Nilla wafers (about 6 ounces)
2 cups sweetened coconut flakes
1 small mango, cut into small pieces
1/4 cup roasted macadamia nuts, lightly crushed, for garnish

Steps:

  • Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
  • Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
  • Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.

PUT THE LIME IN THE COCONUT CAKE



Put the Lime in the Coconut Cake image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 10 to 12.servings

Number Of Ingredients 21

1 cup butter
2 cups sugar
1 teaspoon coconut oil
4 eggs
2 1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut milk
1 cup sour cream or yogurt
1 cup sugar
2 limes, zested and juicd
1/4 cup coconut milk
1 cup shredded coconut
1/2 cup butter
1/2 cup shortening
4 ounces cream cheese
1 pound box plus 1 cup powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla
2 cups shredded coconut

Steps:

  • Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
  • In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
  • For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
  • With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
  • In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.

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