Coconut-Lime Layer Cake That'll Brighten Your Day
This Coconut-Lime Layer Cake is a delightful dessert that combines zesty lime and creamy coconut flavors for a refreshing treat.
Equipment
- - Oven
- Cake Pans
- - Mixing bowls
- Whisk
- - Electric mixer
- - Saucepan
- Sieve
Ingredients
For the Cake
- 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
- 1 tbsp Baking Powder Ensure it's fresh for the best results.
- 1 tsp Baking Soda Ensure it's fresh for the best results.
- 1 tsp Kosher Salt Regular salt can be used in equal amounts.
- 1.5 cups Granulated Sugar Brown sugar can be used for a deeper flavor.
- 0.5 cups Unsalted Butter Can be substituted with coconut oil for a dairy-free option.
- 1 tbsp Lime Zest Use zest from organic limes for the best taste.
- 1 tsp Pure Vanilla Extract Almond extract can be a flavorful alternative.
- 1 cup Sweetened Cream of Coconut Can substitute with coconut milk, but texture will vary.
- 3 Large Eggs Replace with flax eggs for a vegan version.
- 1 cup Buttermilk Substitute with milk and vinegar mixed together (1 cup milk + 1 tbsp vinegar).
For the Lime Curd
- 1 cup Fresh Lime Juice No direct substitute, but lemon juice can work in a pinch.
- 0.5 cups Unsalted Butter Coconut butter can be used as a dairy-free alternative.
For the Frosting
- 3 cups Powdered Sugar No substitutes are recommended here for the best texture.
- 8 oz Cream Cheese Can be replaced with dairy-free cream cheese if needed.
- 1 tsp Coconut Extract Optional to omit if not desired.
For the Garnish
- 1 cup Sweetened Coconut Flakes Use unsweetened flakes for less sweetness.
- 1 Lime for garnish Optional to skip if unavailable.
Instructions
How to Make Coconut Lime Layer Cake
- Preheat the oven to 350°F (175°C) and prepare your cake pans with cooking spray to prevent sticking.
- Combine the dry ingredients by whisking together all-purpose flour, baking powder, baking soda, and kosher salt in a medium bowl.
- Cream the unsalted butter and granulated sugar in a large bowl until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk, lime zest, and pure vanilla extract to the butter mixture. Gradually add the dry ingredients, alternating until combined smoothly.
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the lime curd by whisking together egg yolks, granulated sugar, fresh lime juice, and a pinch of salt in a saucepan over medium heat. Stir continuously until thickened, about 10 minutes, then strain.
- Make the frosting by beating together unsalted butter, cream cheese, powdered sugar, and coconut extract until fluffy and smooth.
- Assemble the cake by layering the baked cakes with lime curd and frosting, adding toasted coconut flakes on top.
- Chill the assembled cake in the refrigerator for at least 30 minutes before serving.
Notes
Garnish with fresh lime wedges for an extra zesty kick. Use fresh lime juice and organic limes for maximum flavor. Grease cake pans thoroughly to prevent sticking. Allow cake to cool completely before assembling.