Best Mamas Orange Or Lime Coconut Cake Recipes
ORANGE COCONUT CAKE
This is a torted orange-flavored sponge cake with coconut filling. The filling is made the day before you bake and assemble the cake.
Provided by Joy1996
Categories Dessert
Time 1h5m
Yield 1 Cake
Number Of Ingredients 8
Steps:
- Note: The filling has to thicken in the refrigerator overnight. To make the filling:.
- Poke holes in the top of the coconut and drain the milk - you should have approximately 1/3c. Split the coconut and shred the meat - the amount doesn't matter, just use what you get. Put into a ziplock bag or a bowl with a lid to stay fresh until the next day. In a large saucepan over medium heat, melt the marshmallows into the coconut milk, remove from heat and cool. Refrigerate overnight.
- The next day:.
- Preheat oven to 350 degrees.
- Line the bottoms of two 8" or 9" round cake pans with waxed paper.
- Beat the egg whites until foamy; gradually beat in 3/4c. sugar until stiff peaks form. Set aside.
- In a separate bowl, beat the egg yolks with the remaining 1/4c. sugar until thick and lemon-colored; mix in the orange juice and salt.
- Fold the egg whites into the yolk mixture, and then fold in the flour.
- Pour batter into waxed-paper lined pans and bake at 350 degrees for 30-35 minutes. (The tops will spring back to the touch). Cool in pans for 10 minutes and then turn out.
- Filling:.
- Remove from the refrigerate and note that it has gelled and thickened.
- Whip marshmallow mixture until light and fluffy. Beat whipping cream until light and fluffy - don't add any sugar. Fold into marshmallow/coconut milk mixture.
- Split (torte) the 2 completely cooled cake layers so that you have 4 layers. Place first layer on cake plate and spread 1/4 marshmallow/cream mixture on top, sprinkle with shredded coconut. Alternate cake layers and marshmallow/cream mixture and coconut, ending with marshmallow/cream mixture & coconut on top. Store unused portion in refrigerator - it tastes better the 2nd day!
COCONUT ORANGE CAKE
This cake is a recipe I received from Maha Aborjay while living in Hia T'lool, Irbid Jordan. She is a fabulous cook and manager of the Home Economics teachers for Northern Jordan. She taught me alot and I will always be grateful. I hope you enjoy this cake that is so simple to make and delicious with a cup of hot tea.
Provided by Kim Malkawi
Categories Dessert
Time 40m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix this all together in a big bowl.
- Pour into a greased sheet cake pan.
- Cook at 325°F for about 25- 30 minutes.
- Check after 20 minutes and keep checking until cake bounces back when pressed in the middle with the back of a spoon. Or you can use a toothpick to test for doneness by inserting it into the middle and if it comes out clean it will be finished.
Nutrition Facts : Calories 332.9, Fat 19.2, SaturatedFat 7.5, Cholesterol 86.3, Sodium 236.3, Carbohydrate 32.2, Fiber 2.7, Sugar 1.9, Protein 8.1
COCONUT CHIFFON CAKE
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.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes., Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped., In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, eggs, oil, water and extract. Add to dry ingredients; beat until well blended., Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter., Gently spoon into 3 ungreased 9-in. round baking pans. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched., Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy. Add the confectioners' sugar, milk, extract and salt; beat until smooth. , Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Frost sides of cake with remaining frosting. Press coconut over top and sides of cake. Garnish with orange and lime peel if desired. Refrigerate until serving.
Nutrition Facts : Calories 667 calories, Fat 26g fat (13g saturated fat), Cholesterol 125mg cholesterol, Sodium 357mg sodium, Carbohydrate 104g carbohydrate (82g sugars, Fiber 1g fiber), Protein 5g protein.
MAMA'S ORANGE (OR LIME) & COCONUT CAKE
Here is the recipe for our orange (or lime) & coconut sponge cake. It is a moist, light, orange / lime flavoured sponge with just a hint of coconut. It keeps well in an airtight container for a week & can be frozen before icing (it freezes very well). This recipe is simple to make & not time consuming at all.
Provided by Um Safia
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Cream the margarine and the sugar until light and fluffy. Whisk the eggs into the sugar/margarine mixture.
- Slowly add the flour (sieved), baking powder, orange zest and coconut. Stir in a figure of 8 fashion.
- Gradually add enough water to loosen the cake mix up a bit. It should be the consistency of a slightly thin custard.
- Pour into a non stick cake tin, preferably with loose bottom. I use an 8'' round tin for this cake.
- Bake on a middle/top shelf in the oven at 180 c for around 45 mins or until a skewer comes out clean.
- Remove from tin and cool on wire rack. Once cooled, top with the icing or dust with icing sugar.
- To make the icing, beat the margarine with the sugar & enough of the juice to form a spreadable icing. Cover the top of the cake & decorate with the jelly slices & dragees / silver balls.
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