Time 1h15m Number Of Ingredients 13 Steps:
Preheat oven to 350. Line a 9x4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray. In a large bowl cream together sugar and butter until light and fluffy. Add greek yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice and blend until smooth. In a medium bowl whisk together flour and baking soda. Add dry ingredients to wet ingredients and mix until smooth. Pour batter into prepared pan. Bake 60-80 minutes until an inserted toothpick comes out clean. Allow cake to cool completely on a wire rack. When cake has cooled completely, prepare the glaze. Use a hand mixer to mix together powdered sugar, lime juice, coconut extract, and heavy cream (or half and half or milk) until smooth and pourable. Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly. Sprinkle with shredded coconut if desired. Allow to cool completely before slicing. Store in airtight container.
Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F. Line a 9 × 4- inch loaf pan with parchment paper or aluminum foil. Coat with nonstick cooking spray. In a large bowl, beat butter and sugar until light and fluffy. Add yogurt, eggs, vanilla, lime zest, and lime juice; blend until smooth. Add flour and baking soda; mix on low speed until smooth. Pour batter into prepared pan. Bake 60-80 minutes, until an inserted toothpick comes out clean. Allow cake to cool completely on a wire rack. After cake has cooled completely, prepare the glaze. Using a hand mixer, mix powdered sugar, lime juice, coconut extract, and heavy cream in a medium bowl until smooth and pourable. Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly. Sprinkle with shredded coconut if desired. Allow to cool completely before slicing. Store in an airtight container, up to 5 days. Enjoy!
Time 1h45m Yield 16 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.
Time 1h30m Yield 10 Number Of Ingredients 16 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan. Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl. Mix soy milk and vinegar together in a small bowl. Let stand until curdled. Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes. Combine 1 cup confectioners’ sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency. Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
Time 2h5m Yield 12 Number Of Ingredients 14 Steps:
Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper. Beat white sugar, butter, and shortening together with an electric mixer on medium speed until creamy. Sift cake flour, baking powder, and salt together. Add flour mixture, eggs, and cream alternately to the butter mixture, beginning and ending with the flour mixture. Beat on low speed just until blended. Stir in Key lime juice, lime zest, and vanilla extract. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes. Cool in the pan on a wire rack for 15 minutes; remove cake from the pan to cool completely. While cake cools, combine powdered sugar, Key lime juice, and vanilla extract in a bowl. Immediately brush glaze over the top and sides of the cake.
Time 1h45m Yield 1 Cake Number Of Ingredients 14 Steps:
Preheat oven to 325°F. Cream sugar and Crisco. Add eggs, 1 at a time, beating well after each. Add Flavoring. Sift dry ingredients together and add alternating with the milk–begin and end with the flour. Bake in greased and floured tube pan for 1 hour and 20 minutes. You might want to start checking on this after 1 hour - sometimes my cake is finished about then. When cake is almost finished, start making the glaze. To make the Glaze: Put all ingredients for the glaze in pot and cook over medium heat. Let mixture boil for 5 minutes. It will bubble so you will need to watch it carefully so it won’t boil over onto your stove - trust me, you don’t want that to happen. When removed from the oven, pour glaze over the cake while it is still in the pan and let sit at least 8 hours or overnight. To remove from the pan, place the cake in the oven at 250°F for 5 minutes or long enough to loosen to the sugar glaze surrounding the cake. The cake should slide out of the tube pan easily - if it does not, put it back into the oven for a few more minutes and then try again.
