Treat yourself to this light and airy recipe for Lime and Coconut Tray Bake Cake, Ingredients Preheat the oven to gas mark 4/180C (160C in a fan oven). Place the biscuits, coconut and lemon zest into the Thermomix bowl and crush on Speed 7 for 5-10 seconds or until the biscuits resemble fine crumbs. Enjoy! Made with coconut sugar, this coconut, lime and mango traybake has a lovely tropical flavour – and at just 12g of sugar and 233 calories per serving, it's a lighter choice than many ready-made cakes. March 8, 2015 March 8, 2015. This is a beautifully moist, zingy cake with a great texture and it is definitely worth the time it takes to make it. Necessary cookies are absolutely essential for the website to function properly. This is to make the cream a little firmer, and less runny for the top of the sponge. Remove and put to one side, then mix the lime juice with the Canderel, pierce the top of the cake and pour over. If the mixture seems too stiff, add … All Rights Reserved. The lime and coconut combination is gorgeous, and one not to be missed. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. © 2018 Merisant Company 2 Sarl. As with all gluten free baking, this recipe really does taste best with butter. Add the low fat spread, Canderel, flour and baking powder to a mixer bowl of a food mixer and mix to combine. Set the crumbs aside. Break these segments into small pieces and place into a bowl with any lime juice, the lime cordial and 1 tbsp cold water. This category only includes cookies that ensures basic functionalities and security features of the website. Slice into mini squares to serve. 4. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Add the coconut, lime zest eggs and milk and mix well for a couple of minutes until really well combined. It is then easy to remove the fruit segments leaving behind the membrane that separates the little segments. Coconut & Lime Biscuits. A spongy zesty base, topped with delicious coconut cream, this Lime and Coconut Tray bake is the perfect summer recipe. 150g caster sugar. Turn out onto a wire rack, peel away the paper and leave to cool. This category only includes cookies that ensures basic functionalities and security features of the website. Whisk coconut cream and put in fridge to set whilst cake bakes. Pour mixture into the tin and put in the oven to bake for about 35-40 minutes or until the cake is springy to the touch. a deliciously light flavour sensation. It is mandatory to procure user consent prior to running these cookies on your website. Fold in then the self raising flour and finally add the coconut and yoghurt. Author: jbolsom Publish date: Dec 22, 2013. Cookies are enabled on this website to help give you the best possible experience. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. 3. Stir well then leave in a warm place for about an hour. 5. Makes 1 tray (approx. Use a spatula to spread the mixture into the cake tin. You also have the option to opt-out of these cookies. 100ml milk, For the topping: Makes about 24. Set the crumbs aside. In a large mixing bowl combine the flax egg, coconut oil, vanilla extract, juice of 1 lime, mashed banana, coconut milk and coconut yoghurt. The zests will dry and become crunchy and sweet – they will absorb some of the sugar. 175g low-fat spread80g Canderel® Sugarly250g self-raising flour1 tsp baking powder1 tbsp desiccated coconutZest of 2 limes3 eggs100ml milk. The lime and coconut combination is gorgeous, and one not to be missed. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. 2. Leave to cool for 5-10 minutes in the tin then turn out onto a wire rack, peel away the paper and leave to cool. © 2020 All4Women.co.za All rights reserved. Juice & zest of 2 limes. Coconut and lime are a great combo but so often coconut cake can be dry. Pour wet ingredients into dry and combine, before pouring into baking tray and bake for approx. Remove and put to one side, then mix the lime juice with the Canderel® Sugarly, pierce the top of the cake and pour over. Juice of 2 limes Remove and put to one side, then mix the lime juice with the Canderel® Sugarly, pierce the top of the cake and pour over. You also have the option to opt-out of these cookies. NotesStore in airtight container in the fridge, and consume within 5 days. 20g Canderel Green granules To ensure we have a lovely moist slice of cake I am pre-soaking the desiccated coconut before baking. This website uses cookies to improve your experience while you navigate through the website. This category only includes cookies that ensures basic functionalities and security features of the website. Coconut flour makes this cake melt in the mouth and is a tasty treat for anyone. These cookies do not store any personal information. 1 tbsp desiccated coconut This website uses cookies to improve your experience while you navigate through the website. Coconut and Lime traybake. Pour mixture into the tin and put in the oven to bake for about 35-40 minutes or until the cake is springy to the touch. This category only includes cookies that ensures basic functionalities and security features of the website. All rights reserved. … Give a good stir and set aside. Ingredients. Enter your email address to subscribe to this blog and receive notifications of new posts by email. 1. Turn out onto a wire rack, peel away the paper and leave to cool. 3. Caution, keep the coconut moving around in the pan as it can soon catch and burn. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Necessary cookies are absolutely essential for the website to function properly. Add the lime juice and zest and combine. 100g desiccated coconut (reserved a few tbsps for sprinkling) Icing (optional but yummy) 100g icing sugar. We also use third-party cookies that help us analyze and understand how you use this website. Add the coconut, lime zest, eggs and milk and mix well for a couple of minutes until well combined. Decorate with lime zest if you wish. Put the flours, sugar, butter/marg, xanthan gum, baking powder, water and eggs in a bowl and combine with an electric whisk, till smooth. The coconut yoghurt and banana in the sponge help to bind the ingredients together, and make it beautifully fluffy. You also have the option to opt-out of these cookies. This website uses cookies to improve your experience while you navigate through the website. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Canderel is a registered trademark of Merisant Company 2, SARL. And it’s completely free from eggs, dairy and honey. © 2018 Merisant Company 2 Sarl. These cookies will be stored in your browser only with your consent. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. These cookies do not store any personal information. All rights reserved. 60 minutes, 150g oat flour (blitz oats in food processor) 1 flax egg (1 TBSP of flaxseed +2 TBSP of water left to sit for 10 minutes) 45ml coconut oil (or any oil) 1 teaspoon of vanilla extract 2 limes 50g desiccated coconut1 ripe banana (mashed) 50ml coconut milk50ml coconut yoghurt 1 and 1/2 teaspoons of baking powder 40g soft brown sugar 1 400ml can coconut cream (left in fridge overnight – I used Natures Charm coconut whipping cream) coconut flakes. I’ve been asked too many times for this recipe for me not to share it, so here it is; my Coconut, Lemon and Lime Traybake. As soon as it has turned pale golden turn out onto a piece of kitchen roll – don’t leave it in the hot pan. After zesting the lime for the decoration crumb – segment the lime by cutting off the top and base of the lime then carefully removing the layer of pith. Add the coconut, lime zest, eggs and milk and mix well for a couple of minutes until well combined. By clicking “Accept”, you consent to the use of ALL the cookies. 3. How to Scatter the toasted coconut over the top of the cake. 175g low-fat spread80g Canderel® Sugarly250g self-raising flour1 tsp baking powder1 tbsp desiccated coconutZest of 2 limes3 eggs100ml milk. By using this site, you agree to our Terms of Service. We also use third-party cookies that help us analyze and understand how you use this website. 3.5 ounce Doves Farm gluten-free self raising flour, 2.5 ounce coconut flour I use Tiana brand, 6 ounce caster sugar I think this is called superfine sugar in the US, 6 ounce butter or margarine butter is always best for flavour. Place the coconut in a dry frying pan and roast for a few minutes over medium heat. When the cake has cooled, remove from the tin and peel back the paper from the sides. Fold in the remaining flour, baking powder, a pinch of fine salt, the cooled desiccated coconut, lime zest and juice and vanilla extract until well combined.