COCONUT MUG CAKE
Need to curb a sweet tooth? This Coconut Mug Cake the perfect dessert for one. Moist coconut cake topped with whipped cream and toasted coconut, in minutes.
Provided by Michaela Kenkel
Time 5m
Number Of Ingredients 7
Steps:
- In a small bowl, melt butter in the microwave.
- Whisk in flour, baking powder, coconut, sugar, extract and milk.
- Place cup in microwave and cook for 1 1/2-2 minutes. (mine was done in a minute and a half)
- Cool slightly and top with whipped cream or ice cream and toasted coconut.
Nutrition Facts : Calories 488 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 364 milligrams sodium, Sugar 33 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
LIME COCONUT MUG CAKE
The lime and coconut go so well together and this mug cake is fluffy, light and not too sweet because of the lime zest.
Provided by Kirbie
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Combine all ingredients except lime zest and coconut flakes into a microwave safe mug. Stir with a small whisk until batter is smooth. Make sure you get all the flour, sometimes it gets stick around the edges of the mug. Briefly mix in coconut flakes and lime zest.
- Microwave the cake for about 1 minute. Top of cake should be dry and look finished. Top with additional lime zest before eating.
PUT THE LIME IN THE COCONUT CAKE
Provided by Food Network
Categories dessert
Time 3h5m
Yield 10 to 12.servings
Number Of Ingredients 21
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.
COCONUT MUG CAKE WITH COCONUT WHIPPED CREAM AND TROPICAL FRUIT
Steps:
- For the coconut cake and tropical fruit salad: Scatter the sweetened flake coconut over a microwave-safe dinner plate and toast in the microwave for 2 minutes. Stir the coconut flakes and microwave until golden, an additional 1 to 2 minutes.
- While the coconut flakes toast, mix together the strawberries, mango, kiwi, honey, lime juice and 1/4 teaspoon of the lime zest in a medium bowl.
- In another medium bowl, mix together the melted butter, beaten egg, vanilla extract, cream of coconut and sour cream thoroughly. Mix in the flour until smooth. Mix in most of the toasted coconut flakes, setting aside 1 tablespoon for garnish.
- Butter two 10-ounce mugs (I keep old butter wrappers in the fridge exactly for this purpose). Lightly dust the bottoms and sides with flour. Split the cake batter evenly between the mugs. Microwave each cake until the center springs back to the touch, 2 to 2 1/2 minutes.
- For the coconut whipped cream: While the cakes cook, whip the heavy cream to soft peaks. Add the cream of coconut and whip to stiff peaks.
- Top the cakes with the coconut whipped cream, fruit salad and remaining 1 tablespoon toasted coconut flakes and 1/4 teaspoon lime zest. Buen provecho!
PUT THE LIME IN THE COCONUT CAKE
This recipe by Doreen Howarth won the birthday cake category in the Ultimate Recipe Showdown cake episode.
Provided by cookiedog
Categories Dessert
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 1254, Fat 67.2, SaturatedFat 42.4, Cholesterol 180.4, Sodium 626.9, Carbohydrate 160.2, Fiber 3.1, Sugar 131.4, Protein 9.7
KEY LIME COCONUT CAKE
Make and share this Key Lime Coconut Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
- Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
- Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
- Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
- Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
Nutrition Facts : Calories 469.8, Fat 17.8, SaturatedFat 11.8, Cholesterol 79.3, Sodium 407.6, Carbohydrate 73.9, Fiber 1.3, Sugar 52.3, Protein 5.5
LIME CHOCOLATE CAKE
A tasty chocolate cake with a fresh hint of lime and no added fat! This makes a small cake - you might actually prefer to call it a crustless pie! The recipe comes from Maria Ohrn's cookbook Kladdkakor.
Provided by stormylee
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°C.
- Grease and flour a 22 - 24 cm round cake pan (with a removable bottom).
- Beat eggs and sugar with an electric mixer until thick and cream-coloured.
- Combine flour, baking powder, cocoa powder, vanilla sugar and salt; add to the egg and sugar mixture, mixing carefully.
- Add quark and lime zest, stir to combine.
- Pour batter into the prepared pan and bake in the preheated oven for 15-20 minutes (depending on how soft you want the cake to be).
- Let the cake cool before removing it from the pan.
- Dust the cake with powdered sugar, decorate with thin lime slices and serve with whipped cream.
Nutrition Facts : Calories 83.5, Fat 3.2, SaturatedFat 1.1, Cholesterol 105.8, Sodium 163.5, Carbohydrate 10.9, Fiber 2, Sugar 1, Protein 5
LIME COCONUT MUG CAKE RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Combine all ingredients except lime zest and coconut flakes into a microwave safe mug. Stir with a small whisk until batter is smooth. Make sure you get all the flour, sometimes it gets stick around the edges of the mug. Briefly mix in coconut flakes and lime zest. Microwave for about 1 minute. Top of cake should be dry and look finished. Top with additional lime zest before eating.
COCONUT & LIME CAKE
Get a taste of the tropical with this creamy coconut and lime sponge cake
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 12
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.
Nutrition Facts : Calories 670 calories, Fat 48 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
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