Coconut-Lime Layer Cake
Indulge in a tropical Coconut-Lime Layer Cake that tantalizes your taste buds with zesty lime and rich coconut flavors.
Equipment
- Mixing bowl
- - Cake pans
- Saucepan
- Whisk
- Electric mixer
Ingredients
For the Cake
- 2 cups All-Purpose Flour or gluten-free flour
- 1 tbsp Baking Powder
- 0.5 tsp Kosher Salt
- 0.5 tsp Baking Soda
- 1.5 cups Granulated Sugar
- 0.5 cups Unsalted Butter softened
- 2 tsp Finely Grated Lime Zest
- 2 tsp Pure Vanilla Extract
- 1 cup Sweetened Cream of Coconut
- 4 Large Eggs
- 1 cup Buttermilk or milk with lemon juice
For the Lime Curd
- 4 Large Egg Yolks save the whites for another recipe
- 0.5 cups Fresh Lime Juice
- 6 tbsp Unsalted Butter for curd
For the Frosting
- 2 cups Powdered Sugar sifted
- 8 oz Cream Cheese softened
- 1 tsp Coconut Extract optional
- 1 cup Sweetened Coconut Flakes toasted for extra flavor
Instructions
Step by Step Instructions
- Preheat the oven to 350°F (175°C) and grease your cake pans.
- Beat together softened butter and sugar until light and fluffy.
- Mix in eggs, buttermilk, cream of coconut, lime zest, and vanilla until combined.
- Combine dry ingredients in a separate bowl, then add to wet mixture and stir until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes.
- Prepare lime curd by whisking yolks, sugar, lime juice, and salt over medium heat.
- Cool curd for 10 minutes and stir in butter until smooth.
- Beat together cream cheese, butter, powdered sugar, and coconut extract for frosting.
- Assemble cake by layering curd and frosting between layers, finishing with frosting.
- Decorate with coconut flakes and lime rounds.
Notes
Room temperature ingredients help achieve a lighter texture. Avoid overmixing to maintain a tender crumb.