Coconut-Lime Layer Cake

By Laura RegePublished: Apr 28, 2023

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a layered coconut cake filled with lime curd and covered with toasted coconut

PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE

Put the lime in the coconut and bake this stunning layer cake! One of the reasons this cake is SO fun to eat is that it’s not about blasting every component with all the lime and all the coconut flavor, but instead letting each part of the cake bring a little something to the party.

The tangy, creamy lime curd delivers the fresh citrus flavor, while the frosting dials things up on the coconut front with coconut extract in the frosting and a layer of toasted coconut pressed into the sides for the perfect finishing touch. The cake itself does double-duty thanks to cream of coconut and a healthy dose of lime zest. It’s tender and zesty, and pulls the whole dessert together. When you slice into the cake, you’ll see layers of cake, frosting, and lime curd, and you’ll also get the toasty flavor and crunch from the coconut on the outside. To put it simply, it’s a flavor and texture adventure in every bite!

For smooth, silky lime curd, it’s important to whisk the mixture constantly over medium heat. You want to cook the eggs gently and thoroughly, but not scramble them. If you notice some eggy bits in the lime curd, don’t panic. Take it off the heat and pass it through a fine-mesh sieve, and you’ll be good to go. The curd is made with all yolks, so you’re going to have leftover egg whites on your hands. They’re great for making omelets the next morning or whisk them up into meringues, like these adorable peppermint ones. Just make sure to refrigerate the egg whites in an airtight container until you're ready to cook.

You will also have some coconut extract and buttermilk leftover after you make this cake. Lucky you! Try swapping coconut extract for vanilla in your favorite cakes or use it in these super-delicious coconut cheesecake bars. The extra buttermilk might be the universe telling you to make fried chicken, corn dogs, or lots of other fun sweet and savory buttermilk recipes. 😉

Did you make this cake? Tell us all about it in the comments!

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Yields:: 12 - 14 serving(s)
Prep Time:: 30 mins
Total Time:: 4 hrs 30 mins
Cal/Serv:: 1350

Ingredients

Cake

Cooking spray
2 3/4 c.
(330 g.) all-purpose flour
1 tsp.
baking powder
3/4 tsp.
kosher salt
1/2 tsp.
baking soda
1 3/4 c.
(350 g.) granulated sugar
1 c.
(2 sticks) unsalted butter, room temperature
1 tbsp.
finely grated lime zest (from about 4 limes)
2 tsp.
pure vanilla extract
1
(15-oz.) can sweetened cream of coconut, such as Coco Lopez
4
large eggs
3/4 c.
buttermilk

Lime Curd

8
large egg yolks (reserve whites for another use)
1 c.
(200 g.) granulated sugar
2/3 c.
fresh lime juice (from about 9 limes)
Pinch of kosher salt
1/2 c.
(1 stick) unsalted butter, cut into cubes

Frosting

6 c.
(690 g.) powdered sugar
1 1/2 c.
(3 sticks) unsalted butter, room temperature
1
(8-oz.) block cream cheese, room temperature
1 tsp.
coconut extract (optional)
1/4 tsp.
kosher salt

Assembly

3 c.
sweetened coconut flakes
1/2
lime, cut into 1/4"-thick rounds, each round cut into quarters

Nutrition Information

Per Serving (Serves 14)

Calories1157 Fat69 gSaturated fat45 gTrans fat0 gCholesterol280 mgSodium337 mgCarbohydrates127 gFiber4 gSugar106 gProtein9 gVitamin D1 mcgCalcium101 mgIron2 mgPotassium258 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

Cake
1. Step 1Preheat oven to 350°. Grease 3 (8") baking pans with cooking spray. Line bottoms of pans with parchment, then grease with cooking spray. In a medium bowl, whisk flour, baking powder, salt, and baking soda.
2. Step 2In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the whisk attachment), beat granulated sugar, butter, lime zest, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Beat in cream of coconut until well combined. Add eggs, one at a time, beating well after each addition. Add half dry ingredients and beat on low speed until just combined. Add buttermilk and remaining dry ingredients and beat on low until just combined.
3. Step 3Divide batter among prepared pans; smooth tops. Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35 to 45 minutes.
4. Step 4Transfer cakes to wire racks and let cool in pans 10 minutes. (Leave oven on.) Invert cakes onto racks. Remove parchment and let cakes cool completely.
Curd
1. Step 1In a medium saucepan, whisk egg yolks and granulated sugar until well combined and lightened in color. Whisk in lime juice and salt. Add butter. Cook over medium heat, whisking constantly, until butter melts and mixture is thick enough to coat the back of a spoon, about 5 minutes.
2. Step 2Transfer lime curd to a medium bowl and press a piece of plastic wrap directly on surface to prevent a skin from forming. Refrigerate until well chilled, about 1 hour.
Frosting
In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the whisk attachment), beat powdered sugar, butter, cream cheese, coconut extract (if using), and salt on medium-high speed until light and fluffy, about 3 minutes. Wrap bowl in plastic and store at room temperature until ready use.
Assembly
1. Step 1Invert cakes so they are domed side up. Using a serrated knife, carefully cut off rounded tops to level cake layers. Transfer about 1/2 cup frosting to a pastry bag or zip-top bag. Cut about 1/4" off bottom of pastry bag or one bottom corner of zip-top bag.
2. Step 2Arrange one cake cut side up on a platter. Pipe a 1/4"-wide circle of frosting just inside edge of cake layer (this frosting will create a dam, preventing the curd from squishing out). Spoon and spread half of lime curd inside frosting circle. Top with another cake layer cut side up. Repeat frosting and filling process. Top with third cake layer cut side down. Refrigerate cake until curd and frosting set, about 1 hour.
3. Step 3Meanwhile, spread coconut flakes on a rimmed baking sheet. Bake, stirring occasionally, until light golden, about 10 minutes. Transfer to a wire rack and let cool completely on baking sheet.
4. Step 4Transfer 3/4 cup frosting to a pastry bag fitted with a 1/4" star tip or spoon into a zip-top bag (if using a zip-top bag, push frosting into one corner of bag, then snip a bit off the corner). Frost sides and top of cake with remaining frosting in bowl, then press coconut into sides and top of cake.
5. Step 5Pipe swirls of frosting on top of cake. Place a lime quarter in each swirl. Refrigerate until set, about 1 hour.