FRUIT CAKE - CAKE WITH COCONUT AND LIME

 

 

One of the simplest ways, in my opinion, to transmit influences from far away home is through food.  Cooking with spices and other unique flavours can take you on a culinary adventure throughout the globe.  So why not savour our preferred island flavours in the comfort of our own homes?  Even better, it's a cake!

 

As I previously indicated, I can't stop dreaming about sand between my toes, beach sunsets, creamy coconut, and zesty lime.  I've blended a rich, buttery coconut cake with an unexpectedly delicious lime-coconut for this Fruit Cake.  Fruit Cake - Chocolate and citrus go along so well, and this version is no different. The toasted coconut and rich chocolate provide a lovely contrast to the lime flavours.

 

Fruit Cake - feel. 

The rich flavours within are complemented by the smooth, silky Italian Meringue Buttercream that tops off this cake.  Add some whimsical pinstripes and gorgeous, fluffy coconut shavings to the cake to finish it off.

 

Before serving, make sure the cake is at room temperature to avoid any ganache issues when slicing it.  To make slicing simpler, run your knife under warm water.

Fruit Cake - Recipe 

 

Regarding the Fruit Cake - Coconut Cake:

 

One cup of softened unsalted butter

Two cups of powdered sugar

Six yolks from eggs

One-tsp pure vanilla extract

One tsp of extract from coconut

three cups of cake flour

One-half teaspoon and one tablespoon of baking powder

three-quarters teaspoon of salt

half a cup of milk

One cup of coconut milk in a can

Set oven temperature to 350 degrees.  Grease and reserve baking pans.

Place the sifted dry ingredients aside.

Using a paddle attachment, beat butter in the bowl of an electric mixer until it's smooth. 

Beat the sugar on medium-high speed until it becomes pale and fluffy.

Reduce the heat to medium-low and stir in the egg yolks and extracts gradually.

Alternately add the flour mixture and the milk, beginning and finishing with the dry components.  In between additions, make careful to scrape down the sides and bottom of the dish.  Fill pans with batter, then bake until finished.

Makes three 8-inch round cakes out of the batter.  Bake for approximately twenty minutes.

 

Regarding the Fruit Cake - Coconut - Lemon :

 

Eight ounces of chopped dark chocolate, four ounces of heavy cream, and one lime's zest and juice

1/4 cup toasted coconut shreds

 

Heat a frying skillet over medium heat and toast the shredded coconut.  

Throw away to avoid burning.  This step is essential; otherwise, the texture would suffer.

In a heatproof bowl, place the chocolate and set it aside.

Put the zest and cream into a saucepan.  

Heat on medium-low heat, watching out not to burn, until it starts to boil.

Drizzle chopped chocolate on top.  

Before combining, let stand for approximately 30 seconds.  

Add the lime juice and mix the ganache until it becomes smooth.  

Stir in the roasted coconut last.  

Before using, allow the mixture to reach room temperature.

 

Fruit Cake - Concerning the Italian Meringue with Buttercream:

 

 

 

Two cups of sugar powder

 

Half a cup of water and six ounces of egg whites

Six sticks of butter without salt

Two teaspoons of finely powdered vanilla extract

 

Do not use egg whites directly out of the carton.

 

 

Put the water and sugar in a saucepan and heat it up on the stove. Toss to mix gently.  

Bring the mixture to a boil on high heat.  

You must use a candy thermometer to ensure that the sugar syrup reaches the softball

 stage, which is 238 degrees.

 

In the meantime, put the egg whites in a stand mixer bowl.  

Make sure there is no moisture or oil present and that the bowl and whisk are totally dry.  

Beat the egg white on high speed with a whisk attachment until stiff peaks form.  

This ought should take roughly seven minutes.

 

Both stages should be ready at roughly the same time if they are started right after the sugar mixture is put on the heat.

 

Remove the sugar syrup from the fire as soon as it reaches 238 degrees.  

Give the syrup a brief pause to let the bubbles settle, around 30 seconds.  (Here comes a deep breath).  

Pour the sugar syrup into the egg whites gradually while the mixer is still running on high.  

Meringue should be mixed on high until room temperature.  

The bowl will no longer feel warm to the touch on the exterior.

 

Remove the whisk attachment and turn off the mixer.  

Scrape down the edges of the bowl with a spatula, 

then replace it with a paddle attachment.  

Using the mixer on medium speed, add the butter a few teaspoons at a time.  

Include the vanilla extract.  

At this point, the mixture could seem divided or runny.  

Stay tenacious!  

Once your fingers are crossed, blend the mixture at a medium-high speed until it comes together.  

It may take up to three or five minutes until the buttercream is smooth and all of the ingredients are at the same temperature.  

Use immediately, flavour, or store in the refrigerator in an airtight jar.

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