Fresh Coconut Lime Layer Cake with Creamy Frosting
A tropical delight that combines the zesty tang of lime with the creamy sweetness of coconut, perfect for celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon lime zest
Frosting Ingredients
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup coconut cream
- 1/4 cup cream cheese softened
- 1 tablespoon lime zest
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add dry ingredients to wet mixture, alternating with coconut milk, beginning and ending with flour. Stir in lime juice and zest until combined. Divide batter evenly between prepared pans, smoothing tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
- Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar, mixing well. Stir in coconut cream, lime zest, lime juice, and vanilla extract. Beat until frosting is fluffy.
- Once cake layers are cooled, level them if necessary. Place one layer on a serving platter and spread lime buttercream over the top. Place the second layer on top and spread remaining frosting over top and sides. Smooth with a spatula.
- Decorate with toasted coconut flakes, lime slices, and zest curls. Optionally add edible flowers for extra flair.
Serving
- Slice the cake into 8 pieces. Serve with a refreshing Lime And Coconut Drink to complement the tropical flavors.
Storage
- Cover and store the cake in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Add extra lime zest for more flavor. Toast coconut flakes for decoration. Level cake layers before stacking.
Ingredient Substitutions: Use lemon juice in place of lime for a different twist. Substitute almond milk for coconut milk if needed.
How to Serve: Best served with tropical beverages. Pairs well with a Lime And Coconut Drink.
Storage & Freshness: Store in the fridge for up to 3 days. Bring to room temperature before serving.
Make-Ahead Tips: Bake cake layers a day in advance and store tightly wrapped in the fridge.
Ingredient Substitutions: Use lemon juice in place of lime for a different twist. Substitute almond milk for coconut milk if needed.
How to Serve: Best served with tropical beverages. Pairs well with a Lime And Coconut Drink.
Storage & Freshness: Store in the fridge for up to 3 days. Bring to room temperature before serving.
Make-Ahead Tips: Bake cake layers a day in advance and store tightly wrapped in the fridge.