There’s nothing quite like the enchanting flavors of a Coconut-Lime Layer Cake, where each bite transports you to a sunlit beach. I first stumbled upon this delightful recipe during a sunny afternoon baking session, and it quickly became a staple for gatherings and celebrations. The harmonious blend of creamy coconut and zesty lime creates a refreshing dessert that feels indulgent yet light on the palate.
Whether you’re hosting a festive party or simply looking to elevate your weeknight dessert game, this cake is the perfect solution. Imagine soft layers filled with tangy lime curd and cloaked in fluffy cream cheese frosting, all beautifully finished with toasted coconut. Not only does it taste incredible, but it also makes an eye-catching centerpiece that will leave your guests raving long after the last slice is gone. Join me as we dive into the delightful world of this Coconut-Lime Layer Cake—a treat that promises to charm both your taste buds and your heart.
Why is Coconut-Lime Layer Cake irresistible?
Indulgent dessert. This Coconut-Lime Layer Cake is a sweet symphony of flavors that dance on your palate, making every bite a mini-vacation. Refreshing twist. The zesty lime provides a bright contrast to the rich coconut, keeping things light and delightful. Eye-catching presentation. Its stunning layers adorned with toasted coconut and garnished with lime slices will impress at any gathering. Effortless to make. With simple steps and readily available ingredients, this cake is accessible for bakers of all skill levels. Perfect for celebrations. Whether it’s a birthday, holiday, or just a weeknight treat, this cake brings smiles and applause—just like my other crowd-pleaser, Lemon Blueberry Cake.
Coconut-Lime Layer Cake Ingredients
For the Cake
• All-purpose flour (330 g / 2 3/4 cups) – Provides structure to the cake; can be swapped with gluten-free flour for gluten-free needs.
• Baking powder (1 tsp) – Acts as a leavening agent for the cake’s rise; necessary for a fluffy texture.
• Kosher salt (3/4 tsp + pinch) – Enhances the flavor balance; standard table salt works, too.
• Baking soda (1/2 tsp) – Reacts with the acid from buttermilk, crucial for texture; don’t skip this vital ingredient.
• Granulated sugar (350 g / 1 3/4 cups) – Sweetens the cake base, while coconut sugar can be used for a different flavor profile.
• Unsalted butter (2 sticks / 1 cup, room temperature) – Adds moisture and richness; margarine can replace it for a dairy-free cake.
• Finely grated lime zest (from about 4 limes, 1 Tbsp) – Infuses the cake with bright lime flavor; always use fresh zest for authentic taste.
• Pure vanilla extract (2 tsp) – Enhances the overall flavor profile; consider almond extract for a delightful twist.
• Sweetened cream of coconut (15-oz. can) – Brings in rich coconut flavor and moisture; look for reputable brands like Coco Lopez.
• Large eggs (4) – Binds ingredients together and adds richness; vegan egg substitutes can alter the cake’s texture.
• Buttermilk (3/4 cup) – Contributes tanginess and moisture; can be substituted with milk mixed with vinegar if needed.
For the Lime Curd
• Large egg yolks (8) – Provides richness to the lime curd; save the whites for meringues or omelets!
• Granulated sugar for lime curd (200 g / 1 cup) – Sweetens the curd to balance the tang; no direct substitutions are suggested.
• Fresh lime juice (from about 9 limes, 2/3 cup) – Essential for that zesty flavor; bottled juice isn’t a perfect substitute.
• Unsalted butter for curd (1 stick / 1/2 cup, cubed) – Adds smoothness; opt for unsalted for better control over flavor.
For the Frosting
• Powdered sugar (690 g / 6 cups) – Sweetens and perfects the texture of the frosting; essential for a creamy finish.
• Cream cheese (8-oz. block, room temperature) – Offers stability and tanginess; a vegan cream cheese can replace for dairy-free needs.
• Coconut extract (1 tsp, optional) – Boosts the coconut flavor in frosting; vanilla extract makes a good substitute if needed.
• Sweetened coconut flakes (3 cups) – Adds texture and a delightful finish; unsweetened flakes can be used if you prefer less sweetness.
For Garnish
• Fresh lime rounds (1/2 lime, cut into quarters) – Optional for garnish, but they enhance visual appeal and flavor.
Dive into baking this indulgent Coconut-Lime Layer Cake, and let its creamy layers and citrus flavor take your dessert game to new heights!
How to Make Coconut-Lime Layer Cake
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Preheat your oven to 350°F (175°C) and generously spray two 9-inch round cake pans with cooking spray. This will ensure your cake comes out easily after baking.
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Combine the dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda. This step is crucial for a well-risen cake.
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Cream the butter and sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-5 minutes. This incorporates air, giving your cake that lovely texture.
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Beat in the eggs, vanilla extract, finely grated lime zest, and sweetened cream of coconut until fully combined. The mixture should be smooth and creamy, with a lovely coconut aroma.
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Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined, avoiding overmixing to keep your cake light.
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Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
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Whisk together the egg yolks, granulated sugar for the curd, fresh lime juice, and a pinch of salt in a saucepan over low heat. Stir constantly until thickened, which usually takes about 10 minutes to prevent scrambling.
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Remove from heat and whisk in the cubed butter until smooth. Optionally strain the curd for a silky texture, then let it cool completely.
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Beat the cream cheese and softened butter together in a bowl until creamy. Gradually mix in the powdered sugar, vanilla, and coconut extract (if using) until you achieve a fluffy frosting.
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Assemble the cake: Place one cake layer on a serving plate, spread a generous layer of lime curd on top, then add the second layer. Frost the top and sides with cream cheese frosting and finish with toasted coconut for decoration.
Optional: Garnish with fresh lime rounds for an added pop of color and flavor.
Exact quantities are listed in the recipe card below.
Storage Tips for Coconut-Lime Layer Cake
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Room Temperature: Keep the Coconut-Lime Layer Cake at room temperature for up to 2 hours if serving at a gathering; cover it with a cake dome or wrap to maintain freshness.
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Fridge: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Make sure to wrap it well to prevent it from drying out.
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Freezer: For longer storage, wrap the cake layers tightly in plastic wrap and aluminum foil, placing them in the freezer. Enjoy within a month for the best quality.
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Reheating: If desired, thaw the cake in the fridge overnight and bring to room temperature before serving. Enjoy it chilled or let it warm slightly for a fresh taste!
Make Ahead Options
These Coconut-Lime Layer Cakes are perfect for meal prep enthusiasts! You can bake the cake layers up to 3 days in advance. After they have cooled completely, wrap each layer tightly in plastic wrap and refrigerate to maintain moisture. The lime curd can also be made up to 3 days ahead and stored in an airtight container in the fridge—this helps to enhance its flavor as it sits. When you’re ready to serve, simply beat the frosting and layer your cake with the chilled lime curd before frosting the outside. This way, you’ll have a stunning, delicious dessert without the last-minute rush!
What to Serve with Coconut-Lime Layer Cake?
A delightful dessert deserves equally enchanting companions to create a complete dining experience.
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Fresh Fruit Salad: Bright, colorful fruits like berries, pineapple, and kiwi bring a refreshing contrast that complements the zesty cake beautifully. The natural sweetness of the fruit enhances the celebratory feel of the meal.
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Minted Yogurt: Creamy yogurt mixed with fresh mint provides a cool and creamy balance against the cake’s citrus flavors. It’s an easy way to add a lush, creamy element that elevates each bite.
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Pineapple Coconut Smoothie: A blended mix of pineapple, coconut milk, and a hint of lime creates a tropical drink that harkens back to the cake’s flavor profile. It’s both vibrant and indulgent while still feeling light.
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Light Champagne or Prosecco: A glass of bubbly adds elegance to the occasion. The effervescence and subtle sweetness help cleanse the palate between bites of the rich cake, keeping the celebration lively.
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Almond Biscotti: These crunchy treats pair well with the cake’s softness, offering a satisfying textural contrast. Dip them in coffee or tea for a delightful afternoon treat.
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Coconut Sorbet: Serve alongside slices of cake to enhance the tropical theme. Its icy freshness contrasts beautifully with the creamy layers of the cake, making each forkful a harmony of flavors.
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Chocolate-Covered Strawberries: For a touch of indulgence, these sweet and creamy bites are both visually appealing and perfectly sweet alongside the tangy lime cake.
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Limeade: A refreshing glass of limeade not only echoes the cake’s flavors but also provides a thirst-quenching companion. Its sweetness balances the tartness, creating a delightful refreshment.
Embrace the fiesta of flavors and textures these pairings offer, perfect for creating memorable moments with your Coconut-Lime Layer Cake!
Coconut-Lime Layer Cake Variations
Feel free to get creative and add your personal touch to this delightful cake for even more fruity fun!
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Citrus Swap: Substitute lime juice and zest with orange or grapefruit for a refreshing twist. Each offers a unique brightness that’s equally delightful.
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Lighter Cake: Replace cream of coconut with coconut milk for a less decadent, lighter version, allowing other flavors to shine through without losing the coconut essence.
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Fruity Layers: Add a layer of fresh fruit like mango or kiwi between the cake layers for a burst of color and flavor. It adds both texture and vibrancy to each slice.
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Nutty Crunch: Incorporate toasted almonds or pecans into the frosting for an unexpected crunchy element that complements the creamy layers beautifully.
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Spiced Up: Add a pinch of ground ginger or cinnamon to the cake batter for a warm spice that pairs wonderfully with the tropical flavors.
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Chocolate Twist: Fold in mini chocolate chips to the batter for a decadent surprise. The chocolate brings a rich depth, making every bite irresistible.
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Boozy Addition: Drizzle a little rum or coconut liqueur in the frosting to elevate the cake’s tropical vibe. It’s the perfect way to celebrate any occasion.
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Vegan-Friendly: Use flax eggs and vegan cream cheese to make this cake completely plant-based without sacrificing on texture or taste. Your guests won’t even notice the difference!
Expert Tips for Coconut-Lime Layer Cake
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Cool Completely: Allow the cake layers to cool completely before frosting to prevent melting and a messy finish.
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Fresh Ingredients: Always use fresh lime juice and zest for the best flavor in your Coconut-Lime Layer Cake; bottled options can’t replicate the brightness.
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Whisk Constantly: When making the lime curd, whisk constantly to avoid scrambling the eggs; strain it for a silky texture if necessary.
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Prevent Sinking: Ensure your eggs and butter are at room temperature to help the batter rise evenly, avoiding dense layers.
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Use the Right Pan: Use light-colored cake pans to prevent over-browning; dark pans can cause the edges to cook too quickly.
Coconut-Lime Layer Cake Recipe FAQs
What type of limes should I use for the best flavor?
Absolutely! Always opt for fresh, ripe limes when making your Coconut-Lime Layer Cake. Look for limes that feel heavy for their size and have a smooth, glossy skin. Avoid limes with dark spots or a dull appearance, as these may be past their prime and lack the bright, zesty flavor essential for your lime curd and zest.
How should I store leftover Coconut-Lime Layer Cake?
To keep your delicious Coconut-Lime Layer Cake fresh, store it in an airtight container in the refrigerator for up to 3 days. Make sure to cover it well to prevent it from drying out. If you want to store it longer, wrapping the cake in plastic wrap and aluminum foil allows it to freeze beautifully for up to 3 months, maintaining its delightful flavor and texture.
Can I freeze the Coconut-Lime Layer Cake? If so, how?
Yes! Freezing the Coconut-Lime Layer Cake is easy and a great way to preserve its deliciousness for later. First, ensure the cake is completely cooled. Then, wrap each layer tightly in plastic wrap, followed by aluminum foil to protect against freezer burn. For best quality, use the cake within a month. When you’re ready to enjoy, simply thaw in the refrigerator overnight, then bring it to room temperature before serving.
What should I do if my lime curd turns out grainy?
Should you find your lime curd has a grainy texture, don’t worry! This sometimes happens if the eggs cook too quickly. To remedy this, simply strain the curd through a fine-mesh sieve to remove any lumps, then whisk in extra butter while it’s still warm to help smooth it out. Make sure to continuously whisk over low heat to prevent scrambling, ensuring you create that lovely, silky texture everyone loves!
Are there any dietary considerations to keep in mind?
Very! If you’re cooking for someone with dietary restrictions, this Coconut-Lime Layer Cake can be modified. For a gluten-free version, substitute all-purpose flour with a gluten-free blend. You can also use dairy-free butter and cream cheese to make the cake lactose-free. If allergies to eggs are a concern, consider a vegan egg substitute, but note that this may affect texture and moisture! Always check labels on commercial products, such as cream of coconut, to ensure they’re allergy-friendly.
How can I ensure my cake layers rise evenly?
To achieve perfectly risen layers in your Coconut-Lime Layer Cake, be sure your eggs and butter are at room temperature before mixing. This helps create a smoother batter that traps air better, resulting in a fluffy texture. Additionally, measure your ingredients accurately; using a kitchen scale for flour and sugar can make a big difference. Mixing only until just combined and using light-colored pans can help prevent over-browning as well!
Coconut-Lime Layer Cake: Light, Zesty Delight for Any Occasion
Equipment
- 9-inch round cake pans
- Mixing bowls
- - Hand mixer or stand mixer
- Whisk
- Saucepan
Ingredients
For the Cake
- 330 g all-purpose flour can be swapped with gluten-free flour
- 1 tsp baking powder acts as a leavening agent
- 3/4 tsp kosher salt standard table salt works too
- 1/2 tsp baking soda don’t skip this ingredient
- 350 g granulated sugar coconut sugar can be substituted
- 2 sticks unsalted butter room temperature
- 1 Tbsp finely grated lime zest from about 4 limes
- 2 tsp pure vanilla extract consider almond extract for a twist
- 15 oz sweetened cream of coconut look for reputable brands
- 4 large eggs vegan substitutes can alter texture
- 3/4 cup buttermilk can be substituted with milk mixed with vinegar
For the Lime Curd
- 8 large egg yolks save the whites for meringues or omelets
- 200 g granulated sugar for lime curd no direct substitutions recommended
- 2/3 cup fresh lime juice from about 9 limes
- 1 stick unsalted butter for curd cubed
For the Frosting
- 690 g powdered sugar essential for a creamy finish
- 8 oz cream cheese room temperature
- 1 tsp coconut extract optional, substitute with vanilla if needed
- 3 cups sweetened coconut flakes unsweetened can be used if preferred
For Garnish
- 1/2 fresh lime rounds cut into quarters
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and generously spray two 9-inch round cake pans with cooking spray.
- Combine the dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda.
- Cream the butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3-5 minutes.
- Beat in the eggs, vanilla extract, finely grated lime zest, and sweetened cream of coconut until fully combined.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for about 25-30 minutes.
- Whisk together the egg yolks, granulated sugar for the curd, fresh lime juice, and a pinch of salt in a saucepan over low heat.
- Remove from heat and whisk in the cubed butter until smooth. Optionally strain the curd for a silky texture.
- Beat the cream cheese and softened butter together in a bowl until creamy. Gradually mix in the powdered sugar.
- Assemble the cake: Place one cake layer on a serving plate, spread a layer of lime curd on top, then add the second layer.
- Frost the top and sides with cream cheese frosting and finish with toasted coconut for decoration.
- Garnish with fresh lime rounds for an added pop of color and flavor.