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Pineapple Coconut Cake

10 May

I have the best mom in the world. This cake was just a small tribute to the millions of amazing things she’s done for me over the years. She’s always been exactly what I need, and for that I am grateful. Oh, and this cake rocks.

Pineapple Coconut Cake
serves a bunch/adapted from this recipe

Here’s what I used:


  • 1 1/2 cups coconut
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1 3/4 cups flour
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter (room temperature)
  • 3/4 cup sugar
  • 1 can pineapple chunks (I used a 20 oz can)


  • 1/2 cup confectioners sugar
  • 2 tablespoons lime juice

Here’s what I did:

  1. Toast the coconut at 350 degrees for about 5 – 8 minutes, stirring frequently, (check after 5…you do not want to burn coconut. It’s sad) – set aside.
  2. Lightly beat eggs, sour cream and vanilla in a medium bowl.
  3. In a separate bowl mix together flour, baking soda, baking powder and salt.
  4. Beat together butter and sugar until light and fluffy – about 2 to 3 minutes.
  5. Keep mixer on medium speed, and gradually add 1/3 of the egg mixture and then 1/3 of the dry mixture – alternating until fully combined.
  6. Open pineapple and drain juice – pat dry.
  7. Mix the cooled coconut and pineapple chunks into the batter.
  8. Pour batter into a prepared bundt pan and bake at 350 degrees for about an hour or until a toothpick comes out clean.
  9. Mix together sugar and lime juice, and pour over cooled cake.

Lime Coconut Crumbles

13 Apr

These lime crumbles are requested on the regular….they’re a favorite for two of my best fans. The sweet coconut combines with the tart lime to create a dangerously addictive treat. Once the limes are zested and juiced, this recipe literally takes about five minutes to put together. I recommend cooling, cutting and refrigerating the bars before serving. Y.u.m.

Lime Coconut Crumbles
makes about 20 bars/adapted from this recipe

Here’s what I used:

  • 1/2 cup butter (room temperature)
  • 1 cup brown sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup oats
  • 1/2 cup coconut
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup fresh lime juice
  • 2 teaspoon lime zest

Here’s what I did:

  1. Mix together butter and brown sugar until light and fluffy.
  2. Mix in flour, baking powder and salt into butter and sugar until incorporated.
  3. Add coconut and oats – I use my hands here….it’s easier to mix in the dry ingredients.
  4. Spray an 8 x 8 inch pan with Pam for baking.
  5. Press half of the dry mixture into bottom of pan.
  6. In a separate bowl, mix together the condensed milk, lime juice and lime zest.
  7. Pour lime mixture over the dry mixture in the pan.
  8. Spread the remaining dry mixture over the lime layer – covering entirely.
  9. Bake at 350 degrees for about 30 minutes.
  10. Cool completely before cutting.
  11. Serve at room temperature or chilled (I prefer chilled!)

Lime Coconut Sugar Cookies

25 Mar

Holy cookies – these ended up perfectly chewy and sugary. The lime flavor wasn’t too overpowering, and the bits of zest were quite festive. They were a big hit and crazy easy to make. All in all, a great success. Also – lesson learned: cats love sugar cookies. Or, cats just love to lick things with sugar on them.

Lime Coconut Sugar Cookies
makes about 2.5 doz/adapted from this recipe

Here’s what I used:

  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 1 1/2 cups sugar (plus another 1/2 cup to roll cookies)
  • 1 egg
  • 1/2 teaspoon vanilla
  • zest of one lime
  • 3 tablespoons lime juice
  • 1/2 cup toasted coconut

Here’s what I did:

  1. Blend together flour, baking soda, powder and salt – set aside.
  2. Beat butter and sugar until fluffy – about 2 minutes.
  3. Mix in egg, vanilla, lime juice and zest.
  4. Slowly blend in the dry ingredients, and stir in the coconut.
  5. Form cookies by rounded teaspoonfuls and roll in extra sugar.
  6. Bake cookies at 350 degrees about an inch/inch and a half in lined baking sheet for about 8 minutes.
  7. Cool on baking sheet and then on wire wrack…enjoy!