Saturday, January 31, 2015

Lime and coconut cake

    Recipe modified from Bakers Royale:

    Preparation: Cover a 10 cup bundt pan with bake spray and dust with flour. ( Should have done this, as the cake got stuck)

    ½ cup sour cream
    ½ teaspoon baking soda
    ½ cup coconut cream
    1 ½ cup sugar
    2 eggs plus one egg yolk 3 eggs
    ¾ cup butter, melted
    1 teaspoon vanilla
    1 teaspoon baking powder
    ½ cup shredded coconut, sweetened
    ½ cup lime plus 2 tablespoon Satsuma juice, fresh squeezed
    ½ tablespoon of Satsuma lime zest (about 5-6 large Satsumas)
    2 cups all purpose flour

    Place sour cream and baking soda in a bowl and whisk to combine. Set aside. Measure out coconut cream and set aside in separate bowl.
    Place sugar and eggs in a stand mixer bowl, fitted with a paddle attachment, and beat on medium to combine. Add in melted butter and beat on high until light and fluffy, about 3-4 minutes (mixture should resemble pancake mixture in texture). Add in vanilla, baking powder, shredded coconut, Satsuma lime juice and Satsuma lime zest, beat to combine.
    Turn off mixer. Combine coconut cream into sour cream mixture. Using a sturdy spatula or a wooden spoon, fold flour in 3 batches into wet mixture, alternating with sour cream mixture.
    Pour mixture into prepared pan and bake at 350 degrees F 170 degrees celsius for about 45 minutes or until an inserted toothpick comes out clean. Let cake rest in pan for 10 minutes then release cake onto cooling rack.
    I iced it with a glaze of sour cream, butter, lime juice and icing sugar.

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