Coconut Lime Icebox Cake Food

TROPICAL ICEBOX CAKE

Steps:

• Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
• Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
• Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.

COCONUT LIME ICE CREAM - AUTOMATIC ICE CREAM MAKER RECIPE

Steps:

• Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
• Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
• Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.

LIME IN THE COCONUT ICEBOX CAKE

Steps:

• Place the bowl and whisk attachment from a stand mixer in the freezer to chill for 30 minutes. Have a 9-inch x 5-inch loaf pan ready for the cake.
• Use a food processor or mini chopper to mince the flaked coconut to a fine consistency. (You can also use a knife and do this by hand.) Set aside.
• When the bowl is chilled, assemble it with the whisk attachment on your stand mixer. Pour the whipping cream into the bowl and turn the mixer on high. Beat the cream for 3 minutes, then pause it to add in the confectioner's sugar.
• Continue to beat the cream on high for another 2-3 minutes or so: check the cream often and stop the mixer when there are stiff peaks.
• Fold the minced coconut and lime zest into the whipped cream: mix it in gently until they are incorporated into the cream.
• Place 8 of the Famous Chocolate Wafers in the bottom of the loaf pan, arranging and overlapping them to cover the bottom.
• Scoop 1 cup of the flavored whipped cream into the loaf pan and spread it to an even layer.
• Repeat these steps 3 more times: when you reach the final layer of cream, put all the remaining cream in (it may be a little more than a cup at the end.)
• Top this final layer of cream with a layer of cookies.
• Cover the pan with plastic wrap and put the pan in the fridge for at least 8 hours or overnight to set.
• When ready to serve, use a sharp knife to cut slices of the cake: a spatula can be useful in maneuvering the pieces out of the pan (especially that first piece!) Serve immediately.
• Leftover cake can be stored in the fridge for up to 3 days. Serves 8.

COCONUT-LIME ICEBOX CAKE

Steps:

• Evenly spread the coconut onto a large microwave-safe plate. Microwave until golden brown, about 1-2 minutes, stirring after every 30 second interval. Cool completely.Zest and juice the limes into a medium mixing bowl. Add the cream cheese, sugar, and vanilla. Beat with a hand mixer until smooth.In a large mixing bowl, whip the cream on medium or high speed until stiff peaks form. Fold in the cream-cheese mixture.Break half of the graham crackers into pieces and lay them on the bottom of the Rectangular Cool & Serve. Spread half of the cream cheese mixture over the crackers. Repeat with the remaining crackers and cream-cheese mixture. Top with coconut, and, if you'd like, lime zest, lime wedges, or mint.Chill, covered, for at least 3 hours or overnight before serving.

PUT THE LIME IN THE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
• In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
• For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
• With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
• In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.

GINGERSNAP COCONUT ICEBOX CAKE

Steps:

• Line a 9-by-5-inch loaf pan with parchment to overhang the edges and set aside. Carefully remove the coconut milk cans from the refrigerator so the fat and liquid remain separated. Spoon the hardened coconut cream from the can and place in a large bowl (save the liquid for another use, such as smoothies).
• Beat the coconut cream in a medium bowl with an electric mixer on high speed until fluffy and medium peaks form. Reduce the speed to low and add the confectioners' sugar, vanilla, ground ginger, zest of 1/2 lime and salt and beat until just combined. Gently fold in the crystalized ginger with a rubber spatula.
• Place 8 of the Gingersnap Cookies in an even layer on the bottom of the prepared loaf pan (they may overlap just slightly and that is okay). Spread a heaping 1/2 cup of the coconut cream mixture on top, then repeat the process 4 more times, ending with the remaining coconut cream on top. Garnish with the zest from the other lime half, the toasted coconut and sprinkles (if using).
• Cover and refrigerate until the cookies are completely softened, 6 hours and up to overnight.
• Stir together the flour, cinnamon, ginger, baking powder, allspice, baking soda, cloves and salt in a medium bowl. Beat the butter and sugar in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Scrape down the sides and add the egg and molasses. Beat until well combined. Add the flour mixture and beat on low speed until the dough comes together and cleans the sides of the bowl.
• Divide the dough into 2 portions. Lay out a piece of plastic wrap about 16 inches long. Form one portion of the dough into a log and place at one end of the plastic. Roll the plastic around the dough and roll with your hands to make a log about 8 inches long and 1 1/2 inches wide. Twist the ends to seal well. Repeat with the remaining dough. Chill until firm, at least 2 hours. (You can also freeze the dough, using directly from the freezer.)
• To bake, preheat the oven to 350 degrees F with a rack in the top and bottom thirds. Line 2 baking sheets with parchment paper.
• Remove the plastic from a dough log and cut 1/4-inch-thick rounds (a serrated knife works well), placing them about an inch apart on the baking sheets. Bake, rotating the sheets from top to bottom halfway through, until the cookies are crisp and golden on the bottoms and edges, 10 to 12 minutes. Remove to a rack to cool. Repeat with the remaining dough.

COCONUT ICE BOX CAKE

Steps:

• One day in advance, mix the filling.
• Cover, and keep in the refrigerator overnight.
• The next day bake cake mix according to directions on package.
• When cool, slice cakes crosswise to make four layers.
• Spread filling between layers.
• (Be generous!).
• Spread final layer on top of cake.
• This should be kept in the refrigerator, and will keep up to a week.

COCONUT & LIME CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
• Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
• Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.