Coconut Lime Layer Cake (Printable Version)
# What You'll Need:
→ Cake
01 -
Cooking spray
02 -
330 g all-purpose flour
03 -
1 teaspoon baking powder
04 -
0.75 teaspoon kosher salt
05 -
0.5 teaspoon baking soda
06 -
350 g granulated sugar
07 -
226 g unsalted butter, room temperature
08 -
1 tablespoon finely grated lime zest (from about 4 limes)
09 -
2 teaspoons pure vanilla extract
10 -
425 g sweetened cream of coconut
11 -
4 large eggs
12 -
177 ml buttermilk
→ Lime Curd
13 -
8 large egg yolks
14 -
200 g granulated sugar
15 -
158 ml fresh lime juice (from about 9 limes)
16 -
Pinch of kosher salt
17 -
113 g unsalted butter, cut into cubes
→ Frosting
18 -
690 g powdered sugar
19 -
340 g unsalted butter, room temperature
20 -
226 g cream cheese, room temperature
21 -
1 teaspoon coconut extract (optional)
22 -
0.25 teaspoon kosher salt
→ Assembly
23 -
3 cups sweetened coconut flakes
24 -
0.5 lime, cut into 6 mm thick rounds, each round cut into quarters
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease three 20 cm baking pans with cooking spray. Line bottoms with parchment, then grease parchment.
02 -
In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
03 -
In a large bowl, beat granulated sugar, butter, lime zest, and vanilla on medium-high speed until light and fluffy, about 3 minutes.
04 -
Beat in cream of coconut until fully incorporated. Add eggs one at a time, beating well after each addition.
05 -
On low speed, mix in half the dry ingredients until just combined. Add buttermilk, then remaining dry ingredients, beating until just combined.
06 -
Divide batter evenly among pans and smooth tops. Bake, rotating pans halfway, until a tester comes out clean, 35–45 minutes.
07 -
Transfer cakes to wire racks and let cool in pans for 10 minutes. Invert onto racks, remove parchment, and cool completely.
08 -
In a medium saucepan, whisk egg yolks and sugar until well combined and pale. Whisk in lime juice and salt, add butter. Cook over medium heat, whisking constantly, until butter is melted and curd thickens to coat the back of a spoon, about 5 minutes.
09 -
Transfer lime curd to a bowl. Place plastic wrap directly on the surface and refrigerate until well chilled, about 1 hour.
10 -
In a large bowl, beat powdered sugar, butter, cream cheese, coconut extract (if using), and salt on medium-high speed until light and fluffy, about 3 minutes. Cover and keep at room temperature until ready to use.
11 -
Spread coconut flakes on a rimmed baking sheet. Bake at 175°C, stirring occasionally, until golden, about 10 minutes. Cool completely.
12 -
Invert cakes. Using a serrated knife, trim domed tops to level the layers.
13 -
Place one cake layer cut side up on a platter. Transfer 120 ml frosting to a piping bag. Pipe a 6 mm ring of frosting just inside the edge to create a dam. Spread half the lime curd inside the dam. Top with the second layer and repeat. Top with the third layer, cut side down. Refrigerate cake for 1 hour to set.
14 -
Frost sides and top of cake with remaining frosting. Press toasted coconut into sides and top. Pipe decorative swirls on top and garnish each with a lime quarter. Refrigerate until set, about 1 hour.
# Helpful Notes:
01 -
For ultra-smooth lime curd, strain through a fine-mesh sieve if needed. Reserve leftover egg whites in an airtight container for meringues or omelets.
02 -
Any remaining coconut extract enhances other desserts. Leftover buttermilk can be used in savory or sweet recipes.