Low Fat Lime Cake Food

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.

LOW-FAT LIME CAKE

Steps:

• Preheat oven to 350°F .Lightly spray 8 1/2 x 4 1/2 x 2-inch loaf pan with vegetable oil spray. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar, vegetable oil and butter in large bowl until well blended. Add egg whites 1 at a time, beating to blend after each addition. Beat in lime juice, grated lime peel and vanilla extract. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients and beating just until combined after each addition. Transfer cake batter to prepared pan.
• Bake until top of cake is golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic; store at room temperature.) Cut into slices.

LEMON-LIME SODA CAKE AS MADE BY STEFANI RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 10-12 cup Bundt pan or tube pan (without a removable bottom).
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on low speed for 2 minutes. Add the sugar and cream on high speed for about 5 minutes, until pale yellow, light, and fluffy.
• Add the eggs, 1 at a time, and beat on low speed between each addition until just incorporated, scraping down the sides of the bowl as needed. Do not overmix. Add the vanilla, lemon zest, and lemon juice and mix for about 30 seconds, until combined. The mixture will look a little curdled, but will smooth out once the flour is added.
• Gradually add the flour and salt and mix until just combined. Using a rubber spatula, fold in the lemon-lime soda.
• Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Remove the cake from the oven and let cool in the pan for about 10 minutes, then invert onto a wire rack and let cool completely, about 1 hour.
• Make the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, lime juice, and lemon-lime soda until completely smooth. Whisk in the lime and lemon zests.
• Drizzle the glaze over the cake and let set for 5-10 minutes before serving.
• Slice and serve.
• Enjoy!

LOW FAT LEMON POUND CAKE

Steps:

• Preheat oven to 300 degrees. Zest and juice lemons, saving each separately. Combine flour, baking powder and salt in large mixing bowl. In another bowl whisk together the yogurt, lemon juice and vanilla.
• Add zest to sugar in large mixing bowl. Add butter and shortening to sugar mixture and beat until it's light and fluffy. Then add eggs in one at a time, mixing to combine.
• Alternate between incorporating the flour and the sour cream mixture into the butter/egg mixture. Three additions of flour, in between two additions of the sour cream mixture. Mix until just combined.
• Spray a loaf pan with non-stick spray, pour in batter and tap on counter to dislodge any bubbles. Bake for 60-70 minutes or until toothpick inserted into middle comes out clean. Remove to cooling rack.
• If you prefer a super-moist cake, poke deep holes with wooden skewer or similar tool to help glaze penetrate. Glaze while cake is still warm. If you prefer the glaze to coat the top of the cake, don't poke holes and allow cake to cool before glazing.
• To glaze, mix together confectioner's sugar and lemon juice and drizzle generously over cake. Serve alone, or with berries, reduced-fat Cool Whip, ice cream, you name it!