Coconut Lime Cake
Are you looking for a delicious and easy-to-make cake recipe? Look no further than this Coconut Lime Cake! This delicious and refreshing cake is perfect for any occasion and can be made with a silicone cake mould for the perfect shape.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons lime zest
- 1 cup shredded coconut
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a silicone cake mould.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the buttermilk, vanilla, lime zest, and coconut.
- Gradually stir in the dry ingredients until just blended.
- Pour batter into the prepared silicone cake mould.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Let cool for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information:
Calories: 360, Fat: 16g, Saturated Fat: 10g, Cholesterol: 66mg, Sodium: 240mg, Carbohydrates: 48g, Fiber: 2g, Protein: 4g
Tips:
- The cake can be made in any silicone cake mould, but using a larger mould will result in a thinner cake.
- If you don’t have buttermilk, you can substitute regular milk.
- You can also add other fruits or nuts to the cake for more flavour.
Notes:
This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
Serving Suggestions:
This cake is delicious served with a dollop of whipped cream or a scoop of ice cream.
Frequently Asked Questions:
- Can I use a regular cake pan instead of a silicone cake mould?
- Yes, you can use a regular cake pan instead of a silicone cake mould. Just make sure to grease and flour the pan before adding the batter.
- Can I freeze this cake?
- Yes, this cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Banana Chocolate Chip Cake
This Banana Chocolate Chip Cake is a delicious way to use up ripe bananas. The combination of banana and chocolate is irresistible and this cake is perfect for any occasion. Use a silicone cake mould for the perfect shape.
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 cup white sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a silicone cake mould.
- In a large bowl, mash the bananas with a fork.
- Add the melted butter, sugar, egg, and vanilla and mix together.
- Stir in the baking soda and salt. Gradually stir in the flour until just blended.
- Fold in the chocolate chips.
- Pour batter into the prepared silicone cake mould.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Let cool for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information:
Calories: 271, Fat: 10g, Saturated Fat: 6g, Cholesterol: 31mg, Sodium: 158mg, Carbohydrates: 42g, Fiber: 2g, Protein: 3g
Tips:
- You can use any type of chocolate chips for this cake, such as semi-sweet, white, or dark.
- If you don’t have buttermilk, you can substitute regular milk.
- You can also add other fruits or nuts to the cake for more flavour.
Notes:
This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
Serving Suggestions:
This cake is delicious served with a dollop of whipped cream or a scoop of ice cream.
Frequently Asked Questions:
- Can I use a regular cake pan instead of a silicone cake mould?
- Yes, you can use a regular cake pan instead of a silicone cake mould. Just make sure to grease and flour the pan before adding the batter.
- Can I freeze this cake?
- Yes, this cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.