Coconut and Lime Bavarian
- Difficulty: Average
- Prep time: 25 min
- Cook time: 10 min
- Serving: 8
- Cost: Low
- Note plus the cooling time of the Bavarian, about 5-6 hours
PRESENTATION
Tropical flavor always works for family desserts, and Coconut and Lime Bavarian brings a bright blend that's hard to resist. This soft, creamy cake layers up the best of coconut lime cake with a moist texture and just the right zing from real lime flavors. Each bite combines those sweet coconut notes you get in good tropical coconut desserts with a fresh, citrus-tang that keeps you going back for another forkful...because it's DELICIOUS! Weekend parties, weeknight treats, or summer cookouts all seem to fit around this luscious dessert, thanks to its pretty fluffy layers and bright, inviting look on the table. Often chosen because it looks so nice and feels a bit like a special trip somewhere warm, this cake definitely stands out for crowd-pleasing flavor and simple family fun (kids usually love how the tart and sweet mix). Home cooks like that reliable performance, especially since Coconut and Lime Bavarian tends to come out looking and tasting great just about every time, adding a little happiness to any occasion.
Busy families find this easy lime cake is one of those desserts that fits whatever life brings—holidays, birthdays, lazy Sundays, or even an after-dinner surprise. The versatility means you can bring it out for a formal gathering, a relaxed barbecue, or small celebrations with just the family (it goes really well with a dollop of extra cream, some berries, or a little sprinkle of lime zest on top). The dairy-free cake recipe options mean more people can enjoy it together since those with dietary needs aren’t left out. It serves up fun color, a fresh scent, and real tropical taste, all in one pretty cake...and the best part is how the moist, fluffy middle feels every single time you take a bite. So many home bakers recommend it as the easy lime cake to try because it’s a sure hit with adults and kids. Honestly, it keeps everyone smiling, whether you’re sitting around the kitchen table or sharing at a big family event. Simple flavors—coconut, lime, that hint of creamy sweetness—come together in every slice, making Coconut and Lime Bavarian a family favorite that just works no matter the day.
You might also like:
INGREDIENTS
- For the Bavarian
- Coconut 1 ¼ cup (300 g) - puree
- Fresh liquid cream 1.7 cups (400 g)
- Lime peel 1
- Sugar ½ cup (100 g) - granulated
- Gelatin in sheets 0.5 oz (12 g)
- Egg yolks ½ cup (120 g)
- Whole milk ½ cup (100 g)
- For the biscuit
- Eggs 5.3 oz (150 g)
- Egg whites ¼ cup (60 g)
- Nut flour 11 tbsp (75 g)
- Type 00 flour 0.7 oz (20 g)
- Powdered sugar 0.67 cup (75 g)
- Fine salt 1 pinch
- For decoration
- Lime 1
How to prepare Coconut and Lime Bavarian
To prepare the coconut and lime Bavarian, you might want to start with the decoration, which takes some time (you could also prepare it the day before): wash and slice the lime into 1/16 inch thick slices 1, then dust them with powdered sugar 2 and dry them in an oven at about 160°F for 6 hours (you could take advantage of the low oven temperature to make meringues to serve with the Bavarian!). Move on to preparing the biscuit: in a stand mixer, start working the eggs 3 with the beaters (you can also use an electric mixer)
then mix the hazelnut flour, powdered sugar 4, and all-purpose flour 5. Also, whisk the egg whites with a pinch of salt 6
then gradually add the dry ingredients to the eggs 7 and mix with a spatula, also add the whipped egg whites 8, mixing with the spatula from top to bottom to avoid deflating them. Pour the obtained mixture into a baking tray lined with parchment paper of 12x16 inches and spread it with a spatula 9 to get a thickness of 1/5 inch. Bake in a preheated oven at 390°F for about 10 minutes (if using a convection oven, 355°F for 5 minutes): the biscuit should cook without hardening too much.
Meanwhile, dedicate yourself to the Bavarian: soak the gelatin in cold water for at least 10 minutes 10. In a saucepan, pour the milk and coconut puree 11 and bring to a boil. Work the egg yolks with the sugar using a whisk 12.
Then pour the hot milk and coconut over the yolks 13, stirring, and transfer the mixture back to the saucepan. Continue cooking over low heat, stirring 14 until the cream coats the spoon. Then strain the cream through a sieve 15
and collect it in a bowl, add the well-drained gelatin 16, and mix to completely dissolve it in the still hot cream. Once the gelatin is completely dissolved, place the bowl in a larger one containing ice (this process is used to quickly cool the cream while maintaining its consistency), also add the grated zest of 1 lime 17; Whip the heavy cream with a stand mixer fitted with whisks 18 or an electric mixer;
add it in three batches to the cream when it is completely cold 19, mixing from top to bottom to avoid deflating it. Retrieve the biscuit from the oven, gently detach the edges from the baking sheet using the blade of a small knife 20, then divide it into rectangles about 8 inches on the side (they should be slightly smaller than the loaf pan) 21;
take a loaf pan 8.5x3.5 inches and pour the Bavarian into it using a ladle 22 until just under half of the pan. Gently place a rectangle of biscuit on top of the Bavarian, unrolling it gently 23; finish pouring the Bavarian 24
and finish with a rectangle of biscuit 25. Chill in the freezer overnight. Then defrost the Bavarian in the refrigerator for a few hours, then run a small knife along the sides of the pan to unmold the Bavarian more easily 26, turning it over onto a serving plate. You can decorate your coconut and lime Bavarian with the dried lime slices 27.