Coconut-Lime Layer Cake: Your New Favorite Tropical Dessert
This Coconut-Lime Layer Cake brings a refreshing tropical escape with layers of zesty lime and creamy coconut.
Equipment
- cake pans
- Mixing bowls
- Whisk
- Spatula
- Electric mixer
Ingredients
For the Cake
- 2 cups all-purpose flour Use a gluten-free blend for a gluten-free version.
- 2 teaspoons baking powder Ensure freshness for optimal rise.
- 1 teaspoon kosher salt Use regular salt if kosher is unavailable.
- 1.5 cups granulated sugar Brown sugar can be used for a deeper flavor.
- 0.5 cups unsalted butter Substitute with coconut oil for dairy-free.
- 2 tablespoons lime zest Use zest from fresh limes for best results.
- 1 teaspoon pure vanilla extract Swap for coconut extract for more coconut flavor.
- 1 cup sweetened cream of coconut Coconut milk can be a lighter alternative.
- 4 large eggs For an egg-free version, consider a flaxseed egg.
- 0.5 cups buttermilk Substitute with milk mixed with vinegar for a buttermilk effect.
- 0.5 cups fresh lime juice Adjust to taste based on the tartness of limes.
For the Frosting
- 0.5 cups butter (for frosting) Stick to unsalted for better flavor control.
- 8 ounces cream cheese Use dairy-free cream cheese for a vegan option.
- 4 cups powdered sugar Sift to avoid clumps.
- 1 teaspoon coconut extract (optional) Omit if desired.
- 1 cup sweetened coconut flakes Opt for unsweetened for a less sugary topping.
For Garnish
- 2 slices lime slices Use thinly sliced limes for aesthetic touch.
Instructions
Cake Preparation
- Preheat your oven to 350°F. Grease your cake pans with cooking spray and line the bottoms with parchment paper to ensure your cakes come out easily.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
- In a separate large bowl, beat the granulated sugar with unsalted butter until light and fluffy, about 3-5 minutes.
- Incorporate the large eggs, lime zest, and pure vanilla extract into the creamed mixture, mixing until fully combined.
- Add the sweetened cream of coconut and buttermilk, blending until the mixture is smooth and creamy.
- Gradually mix in the dry ingredient blend until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Frosting and Assembly
- While the cakes are baking, prepare the lime curd by whisking eggs in a saucepan over medium heat until thickened. Strain for smoothness and set aside to cool.
- Beat together the unsalted butter, cream cheese, and powdered sugar until fluffy, about 5 minutes.
- Once the cakes are cool, layer them with lime curd in between. Frost the top and sides generously, then press toasted coconut flakes onto the frosting.
- Decorate with fresh lime slices and refrigerate the cake for at least 30 minutes before serving.
Notes
Serve with a scoop of coconut sorbet for a refreshing pairing.