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The Hallowe’en connection is a tenuous one, but this vegan matcha coconut lime cake is at least a witch-worthy shade of green. A simple, light vegan coconut sponge is transformed into something more exotic with lime zest and a few teaspoons of matcha tea powder. The pictured cake was made with premium grade matcha. 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. Sift matcha powder with a very fine sieve into the curd and stir well, then strain the mixture and stir in the lime zest. Allow the curd to cool then cover with a layer of plastic wrap directly on the surface of the curd to keep a skin from forming.
Curd will keep in the fridge for up to 5 days or frozen (in a ziplock or container) for 3 months. This coconut bundt cake with lime glaze is a doctored cake mix that yields a moist, dense, flavorful and delicious cake. If you want a cake that is easy to make, freezes beautifully, tastes delicious, and is a guranteed crowd pleaser, look no further than this coconut bundt cake with lime glaze. Preheat oven to 400 degrees F. Spray baking sheet with vegetable spray.
In a large mixing bowl combine flour and sugar and whisk together. In a microwavable bowl combine butter and water and microwave on high until the butter is melted. Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated. Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut. Make the cake: Preheat the oven to 350˚ F. Butter the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the.
Combine all ingredients except lime zest and coconut flakes into a microwave safe mug. Stir with a small whisk until batter is smooth. Make sure you get all the flour, sometimes it gets stick around the edges of the mug.
Briefly mix in coconut flakes and lime zest. For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut. With a bamboo skewer, poke holes in cake and spread glaze on both sides of both.
While the cake is cooling, make the glaze. Whisk together the coconut milk and powdered sugar until smooth, then add the extract and mix again. If the glaze is too thick to pour, add more coconut milk a teaspoon at a time.
If too thin, add powdered sugar a tablespoon at a time, until the glaze reaches the consistency that you want.
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