Coconut-Lime Layer Cake: Refreshing Tropical Delight for All
Experience the tropical bliss of Coconut-Lime Layer Cake, a delightful blend of zesty lime and creamy coconut.
Equipment
- - Mixer
- - Oven
- - Saucepan
- Baking pans
- Wire Racks
- - Mixing bowls
- Whisk
Ingredients
For the Cake Batter
- 2 cups All-Purpose Flour Look for a gluten-free alternative if needed.
- 2 teaspoons Baking Powder Fresh powder is essential for optimal rising.
- 1 teaspoon Kosher Salt Sea salt is a great substitute if kosher is not available.
- 1 te teaspoon Baking Soda Works with the acidic lime juice for leavening.
- 1.5 cups Granulated Sugar Substitute with brown sugar for a richer flavor.
- 1 cup Unsalted Butter Margarine can be used for a dairy-free option.
- 2 tablespoons Lime Zest Use freshly grated zest for the best aroma.
- 2 teaspoons Pure Vanilla Extract Coconut extract can enhance the coconut flavor.
- 1 cup Sweetened Cream of Coconut Opt for unsweetened if preferred.
- 4 Large Eggs Flaxseed can be used as an egg substitute.
- 1 cup Buttermilk Regular milk with a splash of vinegar is a good stand-in.
For the Lime Curd
- 4 Large Egg Yolks Reserve the whites for another recipe.
- 1/2 cup Fresh Lime Juice Fresh is best over bottled for flavor.
For the Frosting
- 3 cups Powdered Sugar Sift it for a smoother texture.
- 8 ounces Cream Cheese A vegan cream cheese alternative works too.
- 1 teaspoon Coconut Extract Feel free to omit for a lighter touch.
For Decoration
- 1 cup Sweetened Coconut Flakes Unsweetened versions can minimize sweetness.
- 1 cup Lime Rounds Candied versions can add extra sweetness.
Instructions
Preparation
- In a mixer, beat the unsalted butter and granulated sugar together until fluffy and light, approximately 3-4 minutes. Gradually add the eggs, vanilla extract, and lime zest, mixing until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined and free of lumps.
- Alternately add the dry ingredients and buttermilk to the butter mixture, mixing gently until just combined. Be careful not to over-mix to ensure a tender texture.
- Divide the batter between the prepared pans, then bake at 350°F for about 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks.
Lime Curd
- In a saucepan, whisk together the fresh lime juice, sugar, and egg yolks over medium heat. Stir constantly until thickened, about 8-10 minutes. Strain the curd through a sieve and let it cool completely.
Frosting
- In a mixing bowl, beat the cream cheese and unsalted butter until smooth. Gradually add the sifted powdered sugar and coconut extract, mixing until fluffy and well combined.
Assembly
- Place one cake layer on a platter, spread a layer of frosting and a layer of lime curd over it. Add the second cake layer on top and frost the top and sides, pressing sweetened coconut flakes into the frosting.
- Garnish the Coconut-Lime Layer Cake with lime rounds for a vibrant touch that enhances both the look and flavor!
Notes
Optional: Drizzle additional lime curd on each slice for an extra burst of flavor. For optimal quality, consider freezing the cake layers individually rather than assembled.