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Showing 1-4 of 4
on August 07, 2013
Made for the Goddesses of ZWT-9 & the Tropical Desserts Challenge to serve at an afternoon coffee for 9, your recipe was an unqualified hit when rated by our guests. As the cook, I had 1 issue. I made the recipe exactly as written, but the cake rose to an unexpected height & overflowed the baking dish in a fairly major way. I policed up the mess, trimmed the excess, cut the cake into individual servings, glazed it & served it w/a fresh mint garnish. Not a soul knew there had been a problem. They loved the cake & the glaze that I made a lime green color w/food coloring. 1 guest even said he felt as if he had had traveled to Jamaica & should be listening to Bob Marley & his reggae music. Thx for sharing this lovely & flavorful recipe w/us.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 02, 2013
Full of zing !! Easy to make and very enjoyable. I did not glaze but used a vanilla frosting. Made for ZWT 9.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 19, 2013
Photo may be seen here in Savor gallery: www.annacia.com. I love this cake, first the size if perfect, 1 layer is all we need. The cake isn't very sweet tasting, another plus. Doesn't take very long to do in the stand mixer. That said, I trimmed the sugar by using Splenda with no ill efects to the cake. It made a beautiful, well risen, cake with an inside that is light and fluffy in texture. I should mention that I used vanilla almond milk in the cake and glaze and I think that it added a nice element to the overall flavor.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 07, 2012
This is a great tasting cake, it would be perfect for a brunch or special meal like Mother's Day or Easter. The combination of toasted coconut and lime is wonderful.
In the process of making the cake I learned how to sweeten unsweetened coconut (which is what I had on hand). I added 4 T Splenda sugar substitute to the C of coconut along with 3 T of hot water. Once this sets for 15 minutes you are good to go (and with no loss of sweetness and many fewer calories)!
I also used sugar substitute in the recipe and since I only had non-fat milk, that's what I used. Finally, I used Egg Beaters instead of the two whole eggs and as always with my baking, I didn't miss the calories and the flavor was still amazing!
Serving Size: 1 (144 g)
Servings Per Recipe: 8
The following items or measurements are not included:
key lime zest