Coconut-Lime Layer Cake: Light, Zesty Delight for Any Occasion
Coconut-Lime Layer Cake offers enchanting flavors that blend creamy coconut and zesty lime, creating a refreshing dessert that delights 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.
Notes
Allow the cake layers to cool completely before frosting to prevent melting and ensure a clean finish. Always use fresh lime juice and zest for the best flavor.