Coco Lime Tower
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 361.9
- Total Fat: 19.6 g
- Cholesterol: 142.5 mg
- Sodium: 32.4 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 1.7 g
- Protein: 5.4 g
View full nutritional breakdown of Coco Lime Tower calories by ingredient
Introduction
This is an adaptation of a cake recipe that I’ve had for many years. The addition of the rice and pastry flours keep it light and fluffy along with the egg whites, and coconut milk, shredded coconut and coconut extract add a triple flavour punch to this amazing cake. The lime curd isn’t too sweet and nicely balances the tropical sensations nicely. Frosting though, I find, is overkill. This is an adaptation of a cake recipe that I’ve had for many years. The addition of the rice and pastry flours keep it light and fluffy along with the egg whites, and coconut milk, shredded coconut and coconut extract add a triple flavour punch to this amazing cake. The lime curd isn’t too sweet and nicely balances the tropical sensations nicely. Frosting though, I find, is overkill.Number of Servings: 16
Ingredients
-
1 cup rice flour
1 cup whole-wheat pastry flour
¾ cup all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup cane sugar
1 cup unsalted butter
2 eggs
4 egg whites
2 tsp vanilla extract
2 tsp coconut extract
½ cup skim milk
½ cup coconut milk
2/3 cup shredded, unsweetened coconut
¾ cup sugar
Pinch salt
6 egg yolks
Rind of 1 lime
¾ cup fresh lime juice
¼ cup butter, cubed
Icing sugar
Directions
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
In large bowl, whisk together flours, baking powder and salt.
In separate bowl, beat granulated sugar with butter until light and fluffy.
Beat in eggs, one at a time, followed by egg whites, beating well after each addition.
Stir in vanilla and coconut extracts.
Combine regular and coconut milks.
Making three additions of each, alternately beat milks and flour mixture into the butter.
Stir in coconut.
Divide batter between pans; bake in 25 minutes. Let cool.
Combine sugar, salt, yolks, lime rind and juice in heatproof bowl set over pot of simmering water.
Cook, whisking constantly, until thickened, about 10 minutes.
Remove from heat and stir in butter.
Cover surface directly with plastic wrap and let cool; refrigerate until chilled.
Cut cakes in half crosswise.
Place one layer on cake plate; spread with layer of lime curd, repeating with remaining layers and lime curd and ending with cake layer.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In large bowl, whisk together flours, baking powder and salt.
In separate bowl, beat granulated sugar with butter until light and fluffy.
Beat in eggs, one at a time, followed by egg whites, beating well after each addition.
Stir in vanilla and coconut extracts.
Combine regular and coconut milks.
Making three additions of each, alternately beat milks and flour mixture into the butter.
Stir in coconut.
Divide batter between pans; bake in 25 minutes. Let cool.
Combine sugar, salt, yolks, lime rind and juice in heatproof bowl set over pot of simmering water.
Cook, whisking constantly, until thickened, about 10 minutes.
Remove from heat and stir in butter.
Cover surface directly with plastic wrap and let cool; refrigerate until chilled.
Cut cakes in half crosswise.
Place one layer on cake plate; spread with layer of lime curd, repeating with remaining layers and lime curd and ending with cake layer.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.