Pistachio, Coconut & Lime Cake

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Pistachio, Coconut & Lime Cake.

Baking indulging confections brings special rewards. This exquisite Pistachio, Coconut & Lime Cake with Crystalized Rose Petals has a feminine touch and subtle sweet taste. Whether you are hosting a holiday fête or an afternoon gathering with friends, finish off in style with this stunning addition to your table. Decorate the canvas of the cake as generously as you like, let your creativity roam. For some extra love, shower it with the tangy lime-tasting icing, crystalized rosebuds, chopped pistachios and coconut shavings. This dessert is not to be missed!

Ingredients.

Ingredients: pistachio, desiccated coconut, limes, flour, baking powder, pinch of salt, unsalted butter, caster sugar, eggs, rose water, fresh coconut, icing sugar, rose petals, crystallized.

Crystalized rose petals.

To Crystalize Flowers and Petals:  For rose petals, or other edible flower, beat one egg white lightly until it is foamy, put a few tablespoons of caster sugar in a separate bowl. Using a brush, coat both sides with the egg white, one petal (flower) at the time. Sprinkle with sugar all over it. Arrange the petals in a single layer on a wire rack lined with baking parchment and leave to dry for at least 1 hour, but preferably up to 12 hours. The petals shouldn’t touch while they are drying.

Lime zest and juice.

Lime zest.

Chopped pistachios.

Pulse the pistachio nuts in a food processor until finely chopped.

Coconut, pistachio, zest.

Mix the chopped pistachios with the coconut and lime zest.

Flour sifting.

In a separate bowl, sift together the flour, baking powder and salt.

Softened butter.

Beat together butter, sugar.

With an electric mixer, beat the butter with sugar until light and creamy.

Add the eggs.

Gradually add the beaten eggs, mixing well between each addition and scrapping down the sides of the mixing bowl.

Add rose water.

Add the rose water.

Mix in dry ingredients.

Add the pistachio nuts, coconut and lime zest and mix until smooth.

Beat the batter until smooth.

Add the sifted dry ingredients and mix again. Then add the lime juice and beat until smooth.

Pour the batter into cake tin.

Pour the mixture into the prepared cake tin and bake on the middle shelf of the oven for about 40 minutes. Leave to cool in the tin, and then carefully turn it out on a wire rack to cool completely. Leave the oven on.

Cover the cake with the glaze.

To decorate, beat the lime juice and zest with icing sugar to make smooth paste, thick enough to drip over the edges of the cake. Place the cake on a plate and spoon the icing to cover the top, allowing some to drip over the sides. Leave to set.

Pistachio, Coconut & Lime Cake.

Bon Appétit!
Svitlana

Pistachio, Coconut & Lime Cake

recipe details

Serves 6-8

Ingredients

  • 175g (6¼ oz.) shelled, unsalted pistachio nuts
  • 75g (2½ oz.) desiccated coconut
  • finely grated zest of 2 limes and freshly squeezed juice of 1
  • 125g (4½ oz.) plain flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 225g (8oz.) unsalted butter, softened
  • 225g (8oz.) caster sugar
  • 4 medium free-range eggs, beaten
  • 1 teaspoon rose water

 

To Decorate

  • ½ a fresh coconut
  • finely grated zest
  • and freshly squeezed juice of 2 limes
  • 200-250g (7-9oz.) icing sugar, sifted
  • 50g (1¾ oz.) shelled pistachio nuts, chopped
  • Pink rose petals, crystallized

 

Directions

  1. Cake: Preheat the oven to 180 C /350 F and prepare your tins: grease and lightly flour a 23 cm (9 in) ring cake tin and line a baking tray with baking parchment.
  2. Pulse the pistachio nuts in a food processor until finely chopped, then mix with the coconut and lime zest. In a separate bowl, sift together the flour, baking powder and salt.
  3. With an electric mixer, beat the butter with sugar until light and creamy. Gradually add the beaten eggs, mixing well between each addition and scrapping down the sides of the mixing bowl. Add the rose water.
  4. Add the pistachio nuts, coconut and lime zest and mix until smooth. Add the sifted dry ingredients and mix again. Then add the lime juice and beat until smooth.
  5. Pour the mixture into the prepared cake tin and bake on the middle shelf of the oven for about 40 minutes. Leave to cool in the tin, and then carefully turn it out on a wire rack to cool completely. Leave the oven on.
  6. Coconut: To decorate, crack open the coconut and remove the flesh. Using a vegetable peeler, shave the flesh into strips. Arrange the strips on the baking sheet and toast for 10 minutes, until lightly golden. Keep an eye on them as they can easily burn.
  7. To decorate, beat the lime juice and zest with icing sugar to make smooth paste, thick enough to drip over the edges of the cake. Place the cake on a plate and spoon the icing to cover the top, allowing some to drip over the sides. Leave to set.
  8. Scatter the cooled, toasted coconut shavings, chopped pistachio nuts buds and crystalized rose petals all over the cake and serve.
  9. To Crystalize Flowers and Petals:  For rose petals, or other edible flower, beat one egg white lightly until it is foamy, put a few tablespoons of caster sugar in a separate bowl. Using a brush, coat both sides with the egg white, one petal (flower) at the time. Sprinkle with sugar all over it. Arrange the petals in a single layer on a wire rack lined with baking parchment and leave to dry for at least 1 hour, but preferably up to 12 hours. The petals shouldn’t touch while they are drying.

KITCHEN TIP: flowers and petals will keep for up to 4 days, but are best used on the day they are ready as the natural color will fade over time. You can also crystalize strands of red-, white-, and blackcurrants by following the same method.

Recipe is credit of Baking Heaven, Summer 2013.

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