Chocolate Covered Frozen Key Lime Pie Bites, 1 tablespoon grated lime zest (save a pinch to decorate the top).

Kaffir lime is no doubt one of my all time favourite flavours.

I’ve made it for friends and family, baked it as a 9-inch single layer cake, as well as the coffee cake version shown above. Chocolate Covered Frozen Key Lime Pie Bites, Barbara Bakes Your email address will not be published. Bake in the center of a preheated 350 degree oven until golden and a wooden skewer inserted in the center comes out clean, 35-45 minutes for a 9-inch pan, 20 - 30 minutes for a 13 cup coffee cake pan (an internal temperature of 210 degrees).

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If you exercise regularly and eat well most of the time then there is no reason why you can’t enjoy a piece of cake for what it is (AKA a little piece of joy on a plate).

Beat the butter and light brown sugar together until pale and fluffy. In a large mixing bowl add the coconut flour, almond meal, coconut or rapadura sugar and baking powder. ©2008—2020 Barbara Bakes™ LLC. I'm Sarah and I'm so glad you're here. Decorate with the candied lime zest. Lime Baby Cakes, A Farmgirl Dabbles As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

If you love yourself a chocolatey treat then maybe you can check out my Raw Deluxe Double Chocolate Tarts or this Cranberry, Almond and Rose Chocolate Slab.

The lime glaze you pour on it after it’s baked adds tons of flavor and a yummy coating like a glazed donut only tart.

Since I rarely have buttermilk on hand, I substituted light sour cream in the recipe. A lightly sweet, tender coconut lime cake with a sweet, tart glaze dressed up with a sprinkle of coconut and lime slices on top. I also post my adventures in the kitchen, as well as great family meals. Key Lime Pound Cake, Barbara Bakes Next, make the candied lime zest. Vollrath (47143) 2 oz Stainless Steel Disher - Size 16, Breville BSB510XL Control Grip Immersion Blender. Give chocolate cake a zesty lift with lime buttercream filling, chocolate and lime icing and candied zest to decorate – an irresistible flavour pairing. Sign up below to receive free recipes as well as our latest posts and news. I know I sure do. Another change I made to the original recipe, was to double the glaze. Whisk together eggs and coconut milk in a medium sized bowl.

Coconut flour is also very high in fibre, which, like protein and fat helps to stabilise blood sugar levels and reduce a blood sugar spike. Place coconut oil into a small saucepan on a low heat to …

You and your family will be glad you did. This is an easy cake to make and everyone loves it. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

Allow to cool for 10 minutes before turning out onto a cooling rack.

Stir together until just combined. Add the lime juice, zest, and sugar to a small saucepan set over medium heat. Poke top of cake all over with a toothpick or fork then pour glaze over the top and drizzle down the sides of the …

*High altitude changes: 258 grams cake flour, 212 grams sugar. Pulse the remaining 1/2 cup coconut and the reserved lime zest in the food processor to coarsely chop it. Add the chocolate and let it melt, stirring to help it along.

Then a couple of days later, my good blogging friend Shelby posted a recipe for Lime Coconut White Chocolate Muffins and I knew I had to make the cake.

Next time I bake it, I’ll have to bake two cakes, so everyone can have a second slice. Pour mixture into a baking paper lined cake tin and bake for 50 minutes or until a skewer comes out clean when poked into the centre of the cake. Whisk together powdered sugar and the remaining four tablespoons of lime juice. This Coconut Lime cake is super moist and tender, made with real coconut milk and lime juice. Required fields are marked *. In a large mixing bowl, beat together butter, sugar, and lime zest with an electric mixer until very fluffy.

Lime Meltaways, Barbara Bakes

Second, use a disher (scoop) to portion out the cake batter in a pan. This cake is wonderful.

Only my subscribers get access, so to join the community and get your exclusive password click here. In a medium bowl, whisk the flour, baking powder, baking soda, lime zest and salt for … All Rights Reserved. I am all about creating delicious and healthy recipes based on wholesome, whole-food ingredients.

Pare the zest from the limes, cutting it into broad strips. For the Coconut Lime Cake Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. To make chocolate ganache, melt dark chocolate in a small bowl place over a saucepan of boiling water. Add kaffir lime zest and stir to combine. My friend Megan at Megan’s Cookin did a gorgeous version of it for Easter. Fold in the flour, baking powder and cocoa powder.

Say yes to the cake and enjoy every morsel. Leave to cool a little, but not so long that it becomes firm.

Key Lime Fudge, Recipe Girl. Place coconut oil into a small saucepan on a low heat to melt. If you make this cake don’t forget to share your creation on Instagram and tag me (@sarahbellnutrition). Add the strips of zest and simmer until the liquid has almost evaporated and turned syrupy – about 30 mins. Add the desiccated coconut and sift in flour, baking powder and soda. Pour the chocolate mixture into the dry ingredients and stir with a large spoon until just combined. Definitely give this Coconut Lime Cake a try. Garnish with ground and whole pistachios, kaffir lime zest and cacao nibs. Put them in a pan and cover with water, then bring to the boil. Beat in another third of flour mixture, then second half of sour cream. Turn the cakes out onto a wire rack and peel off the parchment. Fold all ingredients slowly to mix everything together. Beat in eggs, one at a time. Using coconut milk instead of dairy milk provides a richer flavour and texture while being more friendly to the gut. Cut away the white pith and discard, then slice the zest into matchstick-sized strips. Then to help the coconut stay on top, you drizzle even more glaze over the coconut on top of the cake. Add the lime zest and beat again until smooth.

This increases the protein, good fat and fibre content, making it a much more filling and satisfying treat.

Good Food Deal Leave to cool completely.

In a small mixing bowl, combine sour cream and 2 tablespoons of lime juice; set aside. I took it to a family dinner and very little returned home. Place 1/2 cup shredded coconut and process in a mini food processor until finely chopped (you can also finely chop it with a knife). Dry and set aside.

coconut flour, coconut milk, baking powder, coconut sugar, toasted coconut chips and 9 more Flourless Chocolate Lime Cake With Margarita Cream Nigella icing sugar, dark chocolate, ground almonds, large eggs, icing sugar and 8 more Cook for 1 min, then drain and rinse. Chill in the fridge until the buttercream is firm, but spreadable. Once completely melted, pour in coconut cream and stir until glossy. Sprinkle coconut on top of cake and drizzle remaining glaze over coconut.

Spread the buttercream over the other layer, then put the chocolate coated layer on top.

Optional, stir in 1 cup white chocolate chips before spreading in the pan. Third, when glazing your cake, put it on a wire rack inside a rimmed cookie shoot to catch any drips and make clean up a breeze. Success! The old rule when I went through my nutrition degree was the 80/20 rule. I recommend using a good quality organic dark chocolate that is refined sugar free, artificial sweetener free and has no palm oil. I’d been wanting to make the cake since Maria posted the recipe on her site, Two Peas and Their Pod. I would definely make it again. You can even make it dairy free if you substitute butter for coconut oil! To make the icing, heat the cream gently (don't let it boil), then take it off the heat. Cool for 10 minutes on a wire rack, then turn out of pan and discard parchment if using. Have you checked out my Free Resources Library Yet? Please try again. Decorating with the lime wedges isn’t necessary, but a fun way to show that it’s a lime and coconut cake. You poke holes in the warm cake and drizzle the glaze on the cake.

My family absolutely loves this cake.

While whisking constantly, add the heated lime juice mixture in a small steady stream until completely combined. Add the eggs gradually, beating well between each addition.