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Incredible Coconut Cake Recipe: How to Make It Taste of Hom

  1. Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.
  2. Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year
  3. Looking for coconut cake recipes? Taste of Home has the best coconut cake recipes from real cooks, featuring reviews, ratings, how-to videos and tips
  4. While the cake is baking, pour the condensed milk in a bowl then mix in the remaining ½ cup of whole milk and coconut milk. When the cake is ready, remove from oven. While cake is still hot, pierce the top with a fork several times, and pour the topping over the cake. Garnish with grated coconut
  5. utes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk. With clean beaters, beat the 4 egg whites on.
  6. utes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25

Follow step-by-step, photo illustrated instructions to make this Baker's Coconut Cake. The layers are made from scratch based on a recipe adapted from a 1924 booklet all about Baker's Coconut. The icing is also made from scratch and features Confectioner's Sugar with just a little bit of heavy cream How to make Coconut Cake: Mix Dry ingredients: flour, baking powder and salt in a bowl. Set aside. Cream butter and sugar: In a separate mixing bowl, beat the butter on medium speed with electric mixers until light and fluffy. Add sugar and mix 1 minute. Add coconut extract and 1 1/4 cups of the coconut milk This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor cake that is not overly sweet, but shines with a clean coconut flavor. Three layers of cake are divided by toasted coconut and a rich coconut buttercream, while the outside of the cake is kept a pristine white Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk

23 Dreamy Coconut Cake Recipes Taste of Hom

Coconut Cake Recipes Taste of Hom

Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1 Ina's coconut cake is heaven on a plate! Now Playing 03:00. Now Playing How to Bake a Cake 03:00. For cake bakers, here are the basics of mixing, prepping and baking. Now Playing 01:08 Hurricane Cake. Rating: 4.68 stars. 123. An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes. By Iris. Creamy Coconut Cake

Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Advertisement. Step 2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut Just made the cake. Easter is Sunday. I will be buying 3- 8″ baking pans soon. The 9″layers baked about 30″. I watched the baking progress closely. the final cakes still sank a little, but I think the cake is done. l brushed the tops with the simple syrup before frosting , did add a little more coconut extract, and put a layer of toasted coconut between layers and a lot on top A luscious chocolate and coconut cake perfect for a meal ender. This three-layer cake is a combination of chewy chocolate sponge, covered with a creamy roasted coconut filling, and finished off with a smooth, delicious chocolate ganache. It may sound technical but, it is so simple that one can replicate the comforts of their homes Preheat the oven to 350ºF. Grease and flour a 12-cup bundt pan. Combine the butter and sugar in the bowl of a stand mixer and beat until light and fluffy, 3-5 minutes. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. With the mixer on low, add in the vanilla and the eggs, one at a time Grease three 9-inch round cake pans. Advertisement. Step 2. Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes. Step 3. Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly

Reminiscent of the popular Watergate Cake, this Coconut and Pistachio Pudding Cake is not only pretty, but tasty as well! Moist and flavorful, this coconut and pistachio cake is topped with a creamy pistachio cream cheese frosting which takes it a step up from the traditional cake. PIN IT FOR LATER Using just a little coconut extract in both the cake and the frosting gives it that extra bit of coconut flavor but it is not necessary if you do not have it. How to make this: Make the cake according to the package directions replacing the water with the coconut milk and the oil with coconut oil. Bake according to the directions on the package The Best Ever Coconut Cake. Preheat the oven to 350 degrees, and line two 9-inch cake pans with baking spray and parchment paper. In a large bowl, beat egg and egg whites until combined. Add cream of coconut, coconut milk, coconut and vanilla extracts and mix until combined. Set aside. In a small bowl, mix flour, baking powder and salt and set. Get a taste of the tropics with our tasty coconut cakes. Use desiccated coconut or coconut rum to flavour traybakes, cupcakes, brownies and more. This easy coconut cake will give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa Pair creamy milk.

This coconut cake is made with coconut milk and shredded coconut for the ultimate coconutty taste. In Thailand, all the top hotels make their coconut cake with freshly-squeezed coconut milk from the local market. Here, we've replicated this idea using coconut milk and shredded coconut. A delicious, moist, and light cake perfect for any occasion Glaze. Juice from 2 limes. 2 Tbsp sugar. Method. Preheat the oven 170C. Grease a 20cm springform cake tin with butter and line the base with baking paper. Put the coconut into a bowl, along with the zest and juice of the limes. Pour over the hot water and push the coconut under the water to soften and infuse the coconut Preheat oven to 350°. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Gradually add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, baking soda, and salt

Sour Cream Coconut Cake. Follow our easy, step-by-step, photo illustrated instructions for making this Sour Cream Coconut cake. You can use a boxed cake mix, or make your layers from scratch like we did. Printable recipe included. It may take 5 days to make this cake, but it will be worth it once you take that first bite This cake combines the perfect white cake from The Way the Cookie Crumbles's careful experiments, an insane coconut pastry cream filling from Zoë Bakes, a thick coconut syrup drizzled onto each layer to keep it moist, and a buttery coconut French meringue buttercream to top it all off. It's a time consuming recipe, but if you're as crazy. Preheat oven to 350°. Line 24 cupcake tins with liners. In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined. Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean

Taste Life. August 18, 2020 ·. This Coconut Chiffon Cake looks so fluffy and moist . 449K449K. 18K Comments 387K Shares Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack

Instructions. For the cake: Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1 Coconut Cake Full recipe: http://taste.md/1Q5Cue Preheat an oven to 350 degrees F. In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined. Mix in cake flour, baking powder, and salt until just combined

The coconut flavor really comes through, and the macadamia nuts add the perfect tropical crunch. But my favorite part is probably the coconut syrup that you spread over the top of the cake once it is baked. It keeps the cake super moist and gives it even more coconut flavor. This cake was just as good (if not better!) 2 and 3 days later Coconut Lime Layer Cake delivers a taste of the tropics with the additions of freshly grated lime peel and cream of coconut. These were two popular flavors I enjoyed on the cruise. The desserts on the ship were always beautiful, as is this cake. It does take a little more time and care to prepare, but the results are worth the effort Beat in toasted coconut and coconut extract. Spoon batter into prepared pan. Bake for 1 hour. Increase oven temperature to 350°, and bake for 15 minutes more. Combine condensed milk, evaporated milk, and coconut milk. Using a long wooden skewer, poke holes in warm cake. Slowly pour milk mixture over cake. Let cool at room temperature for 1 hour Jeanine's cake is, without a doubt, my favorite dessert selection -- layered yellow cake stuffed with raspberries, blueberries, and strawberries in whipped cream frosting and topped with streusel crumbs. The 1000-chocolate chip and coconut cream cakes are close seconds. The main courses are good, albeit not as mouth-watering and satisfying as.

In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes Prepare the cake according to package directions. While still hot, poke holes through the top of the cake with a skewer. In a bowl, mix together the sweetened condensed milk and cream of coconut. Pour over the warm cake. When the cake has cooled, spread the lemon curd over the top of the cake. If not serving right away, refrigerate

Coconut Cake Tastemad

  1. Home » Cake, Cupcakes, & Frostings » Chocolate Coconut Torte Cake. Chocolate Coconut Torte Cake. Published: Mar 13, 2020 · Modified: Jul 15, 2021 by In Fine Taste · This post may contain affiliate link
  2. When making the cake use coconut milk instead of water, add a box of coconut cream pudding mix AND add 1 1/2 tsp coconut extract. Then follow the rest of the recipe as printed to make the cake balls. These actually taste like coconut and were a HIT!!
  3. Description. pineapple coconut cake is supremely moist and pillow soft with extra coconut packed in each bite. Homemade pineapple curd adds another layer of sweet tropical flavor inside the cake. The cake is made with canned coconut milk, shredded coconut, pineapple juice, and pineapple chunks, a delightful combination promising big flavor
  4. Instructions. Prepare cake as directed on box in a 13×9 pan. Let cool to slightly warm. Using a chopstick or something else small and round, poke holes over the entire cake. Pour the Cream of Coconut over the top of the cake. Make sure to go slowly and allow the cream to soak into the cake really well
  5. This easy coconut cake recipe is bursting with the Coconut Cake's signature nutty, sweet flavor. This cake will make a flavorful statement from the cake batter and coconut cake frosting to the heaping layer of flaked coconut to finish it off. Keep it simple with yellow cake mix and everyday ingredients to make any coconut fan's dreams come true
  6. Today I am making an easy and delicious coconut cake that will have people guessing if it's made from scratch. This recipe transforms a boxed cake mix in to.

Favorite Coconut Cake Recipe: How to Make It Taste of Hom

Cream of Coconut Cake Poinsettia Drive. white cake mix, coconut, cream of coconut, condensed milk, whipped topping. MILLION DOLLAR COCONUT CAKE. Just a Pinch. yellow cake mix, sour cream, coconut, almond extract, sugar, cool whip Coconut milk adds a nutty richness to this simple, foolproof cake. Serving it straight from the pan ensures that all the sweet soaking liquid is absorbed into the cake and makes for easy dinner-party transportation. A splash of brandy is traditional, but feel free to play around with flavored liqueurs like Grand Marnier or your favorite high-proof amaro. Be sure to use full-fat coconut milk. Step 2. Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar, and whisk until combined. Fold in butter and coconut with a rubber spatula. Step 3. Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time coconut milk, sweetened coconut flakes, white cake mix, vanilla bean ice cream and 1 more Easy and Light Coconut Cake What 2 Make large egg, large egg whites, coconut extract, low fat buttermilk and 11 mor Directions. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut. Whisk flour, baking powder, and salt together in a bowl

How To Make moist, delicious COCONUT CAKE! Easy bake and simple steps!Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how. Toast the coconut: Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring every 3 minutes, for a total of 8-12 minutes. Remove from the oven and allow to cool completely The lime zest in the cake adds a wonderful lime aroma and delicate taste, without the zing. If you require more tang in your tangy lime and coconut cake add some lime juice into the cake batter when you add the coconut milk. Removing some coconut milk in order to still have ½ cup of liquid

Coconut Cream Cake Recipe: How to Make It Taste of Hom

  1. Coconut Cream Cake Tips. If you prefer to make this cake completely from scratch, you may use my white buttermilk cake. Follow the recipe from the step of poking holes on the top with a skewer or the handle of a wooden spoon after baking.; It may seem unusual but, poke cakes are filled as soon as they come out of the oven while hot so the creamy coconut goodness can saturate the cake
  2. utes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5
  3. For the Vegan Coconut Cake. Preheat oven to 350F° degrees. Grease and flour two round 9-inch cake pans. Cut circles of parchment paper to fit in the bottom of the pans. Place rounds in bottom of pans and top with additional vegetable spray. Using an electric mixer, cream the butter until light and fluffy
  4. To make the cake: Preheat the oven to 350ºF. Generously grease and flour a 12-cup bundt pan*. In a medium bowl, mix together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer, combine the sugar and the butter and beat until combined. Add the eggs and the vanilla and beat on low for 30 seconds

Baker's Coconut Cake : Taste of Souther

Coconut Cake. Preheat the oven to 350 degrees F. Spray a 9-inch square cake pan with nonstick spray or line with parchment paper and set aside. In a large bowl, combine coconut flour, baking soda, and salt. Whisk well and set aside. In another bowl, add the cooled butter, eggs, erythritol, stevia, vanilla, and coconut milk Tips for Making Lemon Coconut Cake. Although this from scratch lemon cake and coconut cake frosting are easy to make, there are few things to keep in mind when baking this cake: Use real butter. Make sure to use real butter that' s been softened to room temperature. Real butter gives the cake so much flavor and ensures that it doesn't taste. Preheat oven to 180°C fanbake. In a large bowl mix together lime zest, lime juice, oil, sugar, eggs and coconut cream until well combined. Add the desiccated coconut and sift in flour, baking powder and soda. Fold all ingredients slowly to mix everything together. Pour into a lined cake tray (Mine is 22 x 30cm) and bake for 35-40 minutes or. Grease and line a 20cm round springform cake tin with baking paper and set aside. Place the butter into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2. Allow to cool. Add the eggs and vanilla extract and mix for 30 seconds, Speed 6. Add the almond meal, coconut, salt and caster sugar and mix for 10 seconds, Speed 5

The BEST Coconut Cake - Tastes Better from Scratc

Prepare and bake cake according to package instructions. Once done baking, remove cake from oven and poke holes all over top of cake. Mix together sweetened condensed milk and coconut milk. Slowly pour over warm cake. Chill in fridge. Cover top with cool whip. Sprinkle toasted coconut over top of cake Preheat oven to 350F. Spray a 15x10x1-inch sheet pan with nonstick cooking spray. In a large bowl, beat together the sugar, vegetable oil and applesauce. Add in the eggs one at a time, beating between each addition. Add in the vanilla. In another bowl, mix together the flour, baking soda, cinnamon and salt. Stir into the wet mixture Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners' sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low

Coconut Cake Recipes Allrecipe

Moist and creamy vegan coconut cake with a coconutty sweet potato frosting which reminds of Raffaello! The recipe is dairy-free, eggless, gluten-free, oil-free, refined sugar-free, nut-free, and furthermore easy to make. This healthier dessert is the perfect cake for all coconut lovers out there and also a great birthday cake Coconut Lime Cake: Preheat oven to 325F. Grease and flour three 8 cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter and lime zest until smooth Prepare the pan. Butter and flour (or coconut flake) a 6-cup bundt pan (see the head notes for alternate pan size ideas). Set prepared pan aside. Combine the coconut and a big spoonful of the sugar in a food processor (or blender). Pulse until the coconut breaks down into tiny dry flecks Pinch of fine sea salt. 2 cups heavy cream. Directions. 1. In a small bowl, add cold water and sprinkle gelatin over the top, set aside and let stand for 5 minutes. 2. In a medium saucepan, warm coconut milk, 1/2 cup of sugar, rum and salt until sugar dissolved. Add gelatin and stir to dissolve Bake the cake following the instructions on the back of the box in a 9″x13″ pan. Letting it cool just a little bit, whisk together the sweetened condensed milk and the cream of coconut. While the cake is still warm, punch many holes in it with the handle of a wooden mixing spoon. Pour the milk/cream of coconut mixture all over the cake evenly

Moist White Cake - I Scream for Buttercream

South's Best Coconut Cake - Taste of the Sout

This tropical cake uses a yellow cake mix to start, then a mixture of coconut cream and sweetened condensed milk gets poured over the top. Spread crushed pineapple over the top of that, then frost with whipped topping mixed with shredded coconut and sprinkle with pecans. It'll taste like an island party on a plate Mix flour and coconut in medium bowl. Whisk buttermilk and baking soda in small bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add egg. Cake. Heat oven to 350°F. Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl. Divide cake batter into evenly between 3 9 pans that have been greased and floured. Each pan should be filled to slightly higher than 1/2 to ensure that the cake does not overflow as it bakes Make the Coconut Cake: Preheat oven to 400°F. Grease and flour 4 (9-inch) round cake pans. Advertisement. Step 2. Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extract,beating well. Add eggs, 1 at a time, beating until blended after each addition Icing. Beat together the cream cheese, butter, and vanilla. Add in the sifted powdered sugar and beat until combined. Place a thick layer on top of the 1st cake, place 2nd cake on top. Put 1/2 of the remaining icing on top of the cake and spread evenly. Spread the remaining half on the sides of the cake

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Coconut Layer Cake Recipe: How to Make It Taste of Hom

~Click here to subscribe!~ http://bit.ly/1Mc62FtSalted Pomegranate Chocolate Fudge: http://bit.ly/1Ou7Ca2Yellow Cake with Chocolate Frosting: http://bit.ly/1.. Preheat the oven to 350°F. Whisk together the oil, orange juice, marmalade, eggs, and orange zest until the marmalade dissolves. In a separate bowl, mix together all the dry ingredients and add to the wet ingredients The traditional filling for coconut cake is something light and creamy like this coconut cream cheese frosting. If you're feeling extra adventurous you can fill your coconut cake with some coconut custard which is basically like a pudding, lemon curd or even raspberry filling 21 mins ·. My husband adores coconut but not so much cake. When I take this beauty to family potlucks, he gets his coconut, too. —Sharon Rehm, New Blaine, Arkansas. My husband adores coconut but not so much cake. When I take this beauty to family potlucks, he gets his coconut, too. —Sharon Rehm, New Blaine, Arkansas. tasteofhome.com Adjust oven rack to middle position and preheat oven to 350F/180C. Grease a 9x5-inch loaf pan. In a medium bowl, sift together flour, baking powder, and salt. In a mixer fitted with the paddle attachment, beat together butter, sugar, and lemon/lime zest on medium speed for 3 minutes, until light and fluffy

Easy Slow Cooker Carrot Cake | AllFreeSlowCookerRecipes

Coconut Cake - Taste of the South Magazin

Coconut Cake: Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins) Instructions. Preheat the oven to 350 degrees F. Lightly coat one 9-inch round cake pan or two 6-inch round cake pans with nonstick spray. Line the bottom (s) with parchment paper, then lightly coat again. Set aside. In a large, microwave-safe bowl, melt the coconut oil for 30 seconds

hummingbird cake with cinnamon and honey cream cheese

Coconut Cake - Taste of the Sout

In large mixing bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts. Pour into greased 13-inch by 9-inch by 2-inch baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean Sasha Piligian is the one-woman show behind May Provisions, a pandemic-born microbakery based in Los Angeles that's known for its innovative flavor combinations—like citrus supreme (lemon spelt cake, coriander lime curd, olive oil buttercream) and carrot and toasted coconut (rye, carrot, and coconut cake, sweet woodruff cream, labne.

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Preheat your oven to 350 degrees. . Whisk together the flour, baking powder and salt in a medium bowl. . In a small measuring cup, combine the coconut water and the Key lime juice and set that aside. . In a stand mixer, beat the butter and sugar for about three to four minutes. Add the vanilla and beat for just a few seconds Hawaiian Dream Cake KristinHayes1599. yellow cake mix, orange slices, milk, crushed pineapple, cool whip and 4 more. Coconut Cake L'Antro dell'Alchimista. buttermilk, chocolate, eggs, coconut flakes, butter, baking powder and 4 more Instructions Checklist. Step 1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy. Advertisement. Step 2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes Pistachio & Coconut Cake from Taste of Home. Mom loves to try out new recipes and Taste of Home is one of her favorite magazines that she continues to get and try out their recipes. They have down home, real recipes for normal folks and their desserts are a favorite of hers. She saw this beautiful Pistachio cake recently and decided to try it This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake t.. Pour into dry ingredients with butter and pulse till mixture is just combined. Pour the mixture into the prepared cake tin and bake for 45 mins till golden. Cool for 10 mins. To make the icing; peel the lime and put the lime flesh into a mini processor and whizz till lump free. Add icing sugar and blend to make a smooth icing