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Home » Recipe » Lime & Coconut Cake

Lime & Coconut Cake

By Olivia, 105 Comments

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This Lime & Coconut Cake evokes the very best of those tropical island flavours. Tender coconut lime cake layers with a tangy lime curd and silky coconut buttercream.

Lime & Coconut cake with lime curd and coconut buttercream

Has anyone seen Practical Magic? You know that scene with the Midnight Margaritas? The entire time I was working on this cake, I had that and the Put the Lime in the Coconut song in my head. Love me a good Sandra Bullock movie. I watch that one every year around Halloween!

After my last cake recipe, I’m happy to report that all components of this cake came together without issue. I basically merged parts of my Lemon Elderflower, Key Lime Pie, and Coconut Cakes to form this Lime & Coconut Cake. The decorating though, that went as badly as you can expect when filling a cake with a soft lime curd.

Three-layer coconut lime cake with homemade lime curd and silky coconut buttercream.

How Do You Make Lime Curd?

Lime curd (any curd really) is super simple to make. You just mix some eggs, sugar + zest and juice from whatever citrus fruit you’re using. Cook it over low heat on the stove, stirring constantly until it thickens. Add butter, stir to melt, and you’re done. It will thicken a bit more as it cools. 

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You can strain your curd if you like, but I prefer to see the little bits of zest in there. If you’re worried you might have cooked some of the egg too much though, you can strain it to get any of those bits out.

I prefer to use whole eggs in my curd rather than just egg yolks. This is a matter of preference. I just like the look of a pale yellow curd vs. a rich yellow one. It just looks more natural to me, don’t ask me why! But if you have an egg yolk only curd recipe that you use and love, feel free to use that instead. Since the buttercream uses egg whites, you’ll have a bunch of yolks left over that you can use for it.

Coconut Lime Cake

The lime & coconut cake layers baked up without issue, and I made my favourite Swiss Meringue Buttercream to go with the cake, flavouring it with a good bit of coconut milk powder. The trouble for me came with the assembly.

It’s been cold (and snowy) here, and we tend to keep our place warm – like 23°C (73°F) warm. This doesn’t usually have a huge impact on my cake baking/decorating, but in this case I had made the frosting the day before and just left it on the counter overnight. It was the perfect texture after rewhipping in the morning, but a bit on the softer side.

I frosted my cake, making sure to use a buttercream dam around the edges to hold in the lime curd on each layer, and gave it a good crumb coat all around. In hindsight, I may have put in a bit more curd than I should have, but it’s seriously too good not to!! All was going well, until I went to transfer the cake into the fridge. 

I bumped the damn cake board on the fridge shelf, and the layers shifted because the frosting was so soft. They only slid slightly, but enough that the curd stared to ooze out the sides. Many expletives were thrown about. I took the cake back out, recentered the layers, stuck bamboo skewers through the top of the cake (in hindsight, I should have done this in the first place) and worked quickly to try and patch the leak(s). I had to put huge spackles of buttercream on my perfectly crumb coated cake to stop further leaks. It looked like a mess, not gonna lie, but it seemed to be holding.

For fear of another curd leak disaster, I chilled the cake much longer than I normally would before giving a final frosting pass — maybe like an hour instead of 20mins. I did not want to risk any more sliding. That seemed to do the trick. I removed the bamboo skewers and got to frosting the cake.

Unfortunately, the extra long chilling time and the chunky spackled sections made the cake difficult to frost. Well, difficult to get perfectly smooth, anyhow. The frosting was setting very quickly and firming up, so it made it harder to smooth out. I ended up having to use a heated (under hot water) metal scraper to even it out. It did an okay job.

You can’t see the imperfections in the pictures because I’ve edited them out via the magic of Photoshop! Ryan says no one would have noticed them, but a discerning cake decorator’s eye surely would have. 

Buttercream rope border decorates the top of this coconut lime cake.

The rope border technique I used on the top of this cake is still my favourite. I’ve used this a few times before with a variety of piping tips.

If you want to see how I do it, you can check out the Baking Tips story highlight on my Instagram page. 

Cross section of a Lime & Coconut Cake

Cake decorating issues aside, this  Lime & Coconut cake was totally worth the effort because it is SO good. The coconut lime cake layers are delicious on their own, but get taken to a whole ‘nother level when paired with the best lime curd and coconut buttercream you’ll ever have.

I love lime and coconut together, but you could also do lemon or even orange instead if you prefer. Key lime and Meyer lemon are also great options!

If you don’t love the texture of shredded coconut in your cake (Ryan doesn’t) then you can leave it out. The coconut flavour will still shine through from the coconut milk and frosting.

Slice of Lime & Coconut Cake

Looking for more Tropical Desserts?

  • Pina Colada Cake
  • Sangria Cake
  • Key Lime Pie Cake
  • Coconut Cake
  • Mini Key Lime Pies
  • Aloha Bundt Cake
  • Raspberry Mango Cake

Tips for making this Lime & Coconut Cake

  • Be sure to use canned coconut milk, not the stuff in the carton, and shake it well before use. Mine was quite smooth, but it can separate a bit, so be sure to shake it!
  • The coconut milk powder worked extremely well in the frosting, adding great flavour without affecting the texture.
  • You can leave the shredded coconut out of the cake batter if you prefer a smoother texture.
  • If you like, you can add a couple of Tbsps of coconut milk powder into the dry ingredients in the cake batter to enhance the flavour even more, especially if you leave out the shredded coconut.
  • My lime curd uses whole eggs, but if you have a yolk-only lime curd recipe that you love, feel free to use that instead.
  • You can use key limes instead of regular limes if you can get your hands on some.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. 
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • Learn how to keep your cakes moist using simple syrup.
  • To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!

A cake sitting on top of a table
Print Rate
4.63 from 8 votes

Coconut Lime Cake

This Lime & Coconut Cake evokes the very best of those tropical island flavours. Tender coconut lime cake layers with a tangy lime curd and silky coconut buttercream.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 35 minutes
Chilling Time 3 hours
Total Time 5 hours 35 minutes
Servings 16
Calories 894kcal
Author Olivia

Ingredients

Coconut Lime Cake:

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 Tbsp lime zest from about 1 1/2 limes
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla
  • 1 1/2 cup coconut milk room temperature
  • 3/4 cup sweetened shredded coconut medium or large

Lime Curd:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup lime juice fresh squeezed, from 2 1/2 limes
  • 2 tsp lime zest from one lime
  • 1/4 cup unsalted butter room temperature, cubed

Coconut Swiss Meringue Buttercream:

  • 6 large egg whites
  • 2 cups granulated sugar
  • 3 cups unsalted butter room temperature
  • 2 tsp vanilla
  • 6-8 Tbsp coconut milk powder to taste

Assembly:

  • simple syrup optional
US Customary - Metric

Instructions

Coconut Lime Cake:

  • Preheat oven to 325F. Grease and flour three 8" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and lime zest until smooth. Add sugar and beat on med-high until pale and fluffy (approx 3mins).
  • Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture with milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Gently fold in shredded coconut.
  • Spread batter evenly between the prepared pans and smooth the tops. 
  • Bake for about 35mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Lime Curd:

  • Place eggs and sugar into a small pot, whisk to combine. Add lime juice and zest. Cook over medium-low heat whisking constantly until mixture thickens and coats the back of a spoon. Stir in cubed butter and whisk until smooth.
  • Transfer to a glass bowl and lay plastic wrap directly on surface to prevent a skin from forming. Chill for 2 hours to set. Makes a little over 1 cup.

Coconut Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  • Add 6-8 Tbsp coconut milk powder (to taste) one Tbsp at a time whip until smooth.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Poke holes into the cake using a bamboo skewer. Brush with simple syrup if desired.
  • Spread a thin layer of buttercream on top of the layer and pipe a border around the outside to hold the lime curd in. Fill with about 1/2 cup of lime curd. Repeat with next layer.
  • Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
  • Frost the top and sides of the cake with remaining frosting. Smooth the sides and top and do a rope border with the remaining buttercream. Fill the center with large toasted coconut chips and sprinkle with lime zest if desired.

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Notes

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Calories: 894kcalCarbohydrates: 82gProtein: 8gFat: 60gSaturated Fat: 39gCholesterol: 221mgSodium: 198mgPotassium: 234mgSugar: 62gVitamin A: 1640IUVitamin C: 1.6mgCalcium: 70mgIron: 2.4mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

This Lime & Coconut Cake evokes the very best of those tropical island flavours. Tender coconut lime cake layers with a tangy lime curd and silky coconut buttercream.

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March 15, 2019

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    Recipe Rating




  1. Ruth says

    February 12, 2021 at 6:46 AM

    Hi, boring question… are the calories stated on this recipe are counted per slice? I understand they might not be accurate but just want it to know. I had bake four of your recipes and all of them are a big hit, we love them! Thanks a lot you are very talented

    Reply
    • Olivia says

      February 12, 2021 at 10:20 AM

      Hi Ruth! No boring questions here. Unfortunately, yes, that is per slice. But it takes into account the full amount of buttercream and curd, not all of which gets used. So slightly less? But not by much, hah. So glad you love my recipes 🙂

      Reply
  2. Rachel says

    February 10, 2021 at 12:15 AM

    If I were to make these as cupcakes where would you recommend I ‘put’ the lime curd? Use it to fill and then frost over the top of the hole or use it as a drizzle? Thanks,

    Reply
    • Olivia says

      February 11, 2021 at 10:22 AM

      Hi Rachel! I would core the cupcakes and put the lime curd in there then top with the frosting.

      Reply
  3. Cassie says

    February 4, 2021 at 1:15 AM

    Hi there, just wondering if you can freeze the cake? I’m looking at baking and freezing this weekend and use the following weekend ? Thanks

    Reply
    • Olivia says

      February 4, 2021 at 4:16 PM

      Hi Cassie! For sure, should be no problem. Are you freezing the finished cake or just the layers?

      Reply
      • Cassie says

        February 6, 2021 at 3:04 PM

        Thanks for the reply, Just the layers.

        Reply
        • Olivia says

          February 8, 2021 at 11:20 AM

          For sure, cake layers freeze really well! Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly.

          Reply
  4. Joni says

    December 22, 2020 at 2:52 PM

    I am getting ready to make this cake for my hubby’s birthday on Christmas! (no pressure for perfection here) and want to know if you have a high-altitude version for this recipe. I’ve got all the ingredients and I’m ready to bake but want to be sure my cake doesn’t fall flat. Thanks!!!

    Reply
    • Olivia says

      December 23, 2020 at 9:06 AM

      Hi Joni! I don’t have a high altitude version and it somewhat depends on the height you’re at. Here are some tips and things to experiment with: https://www.kingarthurflour.com/learn/high-altitude-baking.html Let me know how it turns out!

      Reply
  5. Sisi says

    November 10, 2020 at 12:58 PM

    Hi,

    I want to make this cake as a bottom tier. Will the buttercream hold with fondant icing over the top?

    Reply
    • Olivia says

      November 11, 2020 at 4:23 PM

      Hi Sisi! Yes, as long as the cakes are properly supported it should be fine. Make sure to chill the cake well before covering with fondant.

      Reply
  6. Veronoxa says

    September 9, 2020 at 8:22 PM

    This looks so good! Can I make it in 9 inch pans because I don’t have 8 inch… any suggestions?

    Reply
    • Olivia says

      September 10, 2020 at 10:44 AM

      Hi Veronoxa! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  7. shaz says

    September 7, 2020 at 3:08 PM

    Hello
    Can I use toasted or untoasted desiccated coconut instead of shredded in the cake batter

    Reply
    • Olivia says

      September 8, 2020 at 5:16 PM

      Hi Shaz! Yes, that should be fine.

      Reply
  8. Elizabeth says

    September 5, 2020 at 3:30 PM

    My vakes came out so light-colored but my toothpick is clean. I’m so baffled I’m so used to my cakes coming out light brown. Is it wrong?

    I’m sure time will tell, they look and smell beautiful, I’m just not sure what I’ve done?

    Reply
    • Olivia says

      September 8, 2020 at 4:57 PM

      Hi Elizabeth! You mean the outside was light in color? That sometimes happens at a lower oven temperature. It’s no issue though, mine aren’t always caramelized brown either 🙂

      Reply
  9. Tracey says

    August 31, 2020 at 4:02 AM

    Hi Olivia,
    I’m really looking forward to making this cake, but wondered whether Ermine frosting could be used instead of Swiss meringue?

    Reply
    • Olivia says

      August 31, 2020 at 9:59 AM

      Hi Tracey! I worry a bit about the ermine holding in the curd. Ermine tends to be a bit softer than SMBC. I think it would be a delicious pairing, I’m just not sure about structural integrity. If you do try it. I would chill each cake layer after you do the dam/filling, before stacking the next. Or use something like a white chocolate ganache to do the dam to hold in the filling.

      Reply
  10. Kate says

    August 22, 2020 at 8:15 AM

    What a lovely cake recipe! I’ve never thought of using powdered coconut to flavour icing. It’s so much better than liquid flavouring.

    I’m in the UK and found Coconut Merchant coconut flour worked great. It starts out grainy in an IMBC but I left the mixer on another 5 minutes and it came out perfectly. I also skipped the step of making cuts as I found a jar coconut and lime curd too irresistible not to buy! I can recommend using any lime juice to make a drizzle instead of a syrup for the layers. Very zingy!

    Thank you again for another brilliant recipe!

    Reply
    • Olivia says

      August 24, 2020 at 10:32 AM

      Hi Kate! So happy you loved it. Thanks so much for your tips!

      Reply
  11. Meera says

    August 18, 2020 at 8:42 AM

    Hi, is there a substitute for the sweetened shredded coconut? Can mixing with condensed milk work?

    Reply
    • Olivia says

      August 19, 2020 at 9:31 AM

      Hi Meera! What kind of coconut do you have? You can use unsweetened too.

      Reply
  12. Greg says

    July 27, 2020 at 6:56 AM

    3 stars
    This cake is delicious. It is a great flavor combination. However, this is an expert only recipe if you want it to be visually pleasing. I made this for a summer afternoon. I didn’t have dowels to hold the cake in place. I put each layer in the fridge after coating with curd inside a SMBC “fence” so it didn’t squirt out the side. I then assembled. The cake wanted to slide on the curd. The buttercream was so soft in the summer heat, it didn’t provide much stability for the cake. I cut two pieces of the cake after giving it 30 minutes in the fridge post full assembly, and they just fell apart. The pieces were delicious. I then put the cake in the fridge for the evening to cool the buttercream so it would stiffen a bit. This morning: the cake has slid in each direction, basically quartering itself. BTW, don’t photoshop your cakes – anyone can make something look great by photoshopping – hell I don’t even need to bake to make a good looking cake using photoshop. Most of your readers could learn from any imperfections, let us do so.

    Reply
    • Olivia says

      July 27, 2020 at 2:18 PM

      Hi Greg! Making cakes in the summer can certainly be tricky! Soft buttercream is not easy/good to work with, especially if there is an equally soft filling to deal with. I’m so glad you liked the flavour! It’s one of my favourites.

      Reply
  13. Sofia says

    July 25, 2020 at 1:20 PM

    Do you think a maple buttercream instead of coconut would pair well with this cake or do you think the flavors would clash? Looking to try something new.

    Reply
    • Olivia says

      July 25, 2020 at 2:39 PM

      Hi Sofia! Lime and maple could be an ok combo. I know it’s been used before in drinks and such. I don’t think it would be something I would try personally, but it’s just a matter of preference 🙂

      Reply
  14. Whitney Idowu says

    May 17, 2020 at 11:34 AM

    Hi Olivia,

    Could I use coconut cream instead of coconut powder in the butter cream as I can’t find any coconut powder in my local store.

    Reply
    • Olivia says

      May 19, 2020 at 10:06 AM

      Hi Whitney! Yes, that should work, just add a little at a time though (1 Tbsp or so) and taste as you go. I’m not sure if adding too much would affect the texture of the buttercream.

      Reply
    • Amina says

      June 15, 2020 at 9:06 AM

      Hi Olivia, I am wondering, how many cupcakes would this make? And would it change the texture of the cake itself?

      Thanks

      Reply
      • Olivia says

        June 15, 2020 at 10:05 AM

        Hi Amina! This should make at least 24 cupcakes depending on size. Shouldn’t be any texture difference, but you will need to bake them for less time. Start checking at 15mins or so.

        Reply
        • Amina says

          June 15, 2020 at 12:14 PM

          Ok thank you Olivia! I am going to sell these as cupcakes and a few other flavours for my dads shop!

          Reply
          • Olivia says

            June 15, 2020 at 3:28 PM

            Let me know how you guys like them! 🙂

          • Amina says

            July 9, 2020 at 9:41 AM

            Hi Olivia. I made these cupcakes for my dads shop and for an order and they turned out AMAZING!! I love this flavour combination so much! Thanks for all of your hard work!

          • Olivia says

            July 9, 2020 at 10:14 AM

            Yay! So happy to hear that! Thanks for the feedback 🙂

  15. Jessica says

    May 10, 2020 at 5:40 PM

    5 stars
    Hi Olivia!
    Cake is super yummy! I was wondering about the frosting…mine was very grainy after adding the coconut milk powder. Is that normal or did I do something wrong? I added one tbs at a time. Still taste great.

    Reply
    • Olivia says

      May 11, 2020 at 10:34 AM

      Hi Jessica! Strange! Did the appearance of the frosting change or just the mouthfeel/texture? I wonder if your powder is grainier than mine? Mine is very fine.

      Reply
  16. Jennifer says

    April 22, 2020 at 9:53 AM

    5 stars
    Hi Olivia, Loved this cake! And really could just eat the curd by the spoonful. I always read all of your instructions as well as most of the comments to make sure I am prepared for any issues that come up. and I have to say that I had none 🙂 I made sure to chill the curd for 2 hours though and took your advice to chill the layers between stacking. I put them in the fridge for 10 minutes after each layer – no dowels. Thanks for your great recipes. Huge hit.

    Reply
    • Olivia says

      April 22, 2020 at 11:07 AM

      Hi Jennifer! I am totally with you on eating the curd with a spoon! So happy this went off without a hitch for you. Happy you loved it!

      Reply
  17. Diana says

    April 12, 2020 at 12:04 AM

    Hi Olivia! Wow this looks so yummy!! I’m planning to bake this cake. I only have 6 inch pans and 9 inch pans on hand. How do I modify the recipe for 3 x 6 inch pans? Thanks!

    Reply
    • Olivia says

      April 12, 2020 at 2:46 PM

      Hi Diana! For three 6″ pans — change the Servings from 16 to 12. That will give you amounts that will work 🙂

      Reply
  18. Sarah says

    April 9, 2020 at 8:51 AM

    Why does this butter cream recipe have so much more butter than most of your other cakes?

    Reply
    • Olivia says

      April 9, 2020 at 2:42 PM

      Hi Sarah! This is a larger cake so I wanted to make sure I had enough frosting to cover all 3 layers.

      Reply
      • Sarah says

        April 9, 2020 at 5:19 PM

        Thanks! I missed that this was 8” pans instead of 6”!

        Reply
      • Rebecca Russell says

        May 22, 2020 at 7:15 AM

        I increased the amount of Swiss Meringue and used less butter which gave it a lighter feel. I love this cake!!

        Reply
        • Olivia says

          May 22, 2020 at 2:28 PM

          So happy you loved it! 🙂

          Reply
          • Sienna says

            November 24, 2020 at 6:45 PM

            Hi, i was just wondering what the alternatives would be for the coconut powder. Thanks

          • Olivia says

            November 25, 2020 at 9:42 AM

            Hi Sienna! You’d need to use a coconut extract or emulsion.

  19. Diana P says

    November 14, 2019 at 6:00 AM

    Hello,
    Can you use coconut cream instead of coconut milk?

    Reply
    • Olivia says

      November 14, 2019 at 9:40 AM

      Hi Diana! No, I think it would be too thick. If possible you can try and thin it so it’s similar to the consistency of milk.

      Reply
      • Diana P says

        November 26, 2019 at 9:15 AM

        Okay thank you! I’ll stick with coconut milk then.
        I saw some recipes for coconut cake using cake flour instead of all purpose. What are your thoughts on this?

        Reply
        • Olivia says

          November 26, 2019 at 10:13 AM

          Cake flour would work totally fine in this recipe. I mostly use AP flour because that’s what people tend to have in their kitchens 🙂

          Reply
          • Diana P says

            November 26, 2019 at 3:45 PM

            Thank you again for your prompt response!

    • Amina says

      April 1, 2020 at 1:02 PM

      Hi Olivia,
      I am baking this on the weekend, and just wondering can you use 7 inch tins instead of 8 inch tins?
      The cake looks amazing, and I bet it will taste amazing as well!
      Thank you

      Reply
      • Olivia says

        April 1, 2020 at 2:44 PM

        Hi Amina! You can use 7″ tins as long as they are at least 2″ tall. I worry a bit about overflow, but just fill them no more than 2/3 full and make cupcakes with any excess batter. You’ll need to increase the baking time a bit since the layers will be thicker.

        Reply
        • Amina says

          April 2, 2020 at 5:31 AM

          Hi Olivia.
          Ok I will see what happens with the 7 inch tins!

          Reply
    • Daniela says

      August 15, 2020 at 8:27 PM

      5 stars
      Hello, my 14 year old daughter made the Coconut Lime cake for my mom’s bday…it turned out amazing. We didn’t have any coconut milk powder, so we used skim milk powder and fine coconut flakes in the frosting and it was delicious! She always makes her cakes 2 days in advance, so they have time to chill and also does a crumb coat and chills that as well. The curd was also made the day before and chilled overnight. She made a two layer cake and used the remaining batter to make cupcakes. She created a hole in the cupcake and filled it with the lime curd as well.

      Reply
      • Olivia says

        August 17, 2020 at 9:32 AM

        Hi Daniela! So happy to hear that! Thanks for your tips and feedback 🙂

        Reply
  20. Angie Reneau says

    October 30, 2019 at 5:16 PM

    Does this cake need to be refrigerated , it looks great

    Reply
    • Olivia says

      October 31, 2019 at 9:19 AM

      Hi Angie! It will be fine at room temp for a couple hours but otherwise I would refrigerate.

      Reply
  21. Ans says

    September 12, 2019 at 9:26 AM

    Hi!! This sounds heavenly! Quick question: is there any reason. You can’t bake this at 350 – that’s my standard baking setting.

    Reply
    • Olivia says

      September 12, 2019 at 9:53 AM

      Hi Ans! 350 should work just fine too. I bake most of mine at 350, but sometimes experiment with lower temperatures to see if they bake more evenly. They won’t take as long to bake at 350 though so be sure to adjust accordingly.

      Reply
  22. arleene lewis says

    August 15, 2019 at 8:00 AM

    Hi Liv , thank you so much for sharing . I live in the Caribbean and these are familiar flavors that I love…so I will be giving this recipe a try. Can this cake recipe work for a 9×13 pan?

    Reply
    • Olivia says

      August 16, 2019 at 1:24 PM

      Hi Arleene! I hope you love it! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I think it should work just fine, but you may need to adjust the baking time.

      Reply
  23. Hannah says

    August 4, 2019 at 5:57 AM

    Would this cake work as a 2 tier instead of 3? Or would I need to decrease the ingredients? I don’t have 3 cake tins.

    Reply
    • Olivia says

      August 6, 2019 at 5:14 PM

      Hi Hannah! Yes, it should work fine. Ideally your cake tins are 3″ tall though or else it might be too much batter. Don’t fill the pans more than 2/3rd full or so and make cupcakes with any excess batter 🙂

      Reply
  24. Tierney says

    August 2, 2019 at 9:25 PM

    One more quick question! Would you start with a canola oil or non dairy butter sub in the cake if you were me? Thank you!

    Reply
    • Olivia says

      August 3, 2019 at 10:26 AM

      I would use the non-dairy butter in the cake 🙂

      Reply
  25. Tierney Schatz says

    August 2, 2019 at 9:22 PM

    Hello there! I’m going to *attempt this * as a dairy free recipe for my youngest Talulah Mae who will be one on the 28th! ( her favorite things in the world are limes, carnitas, and hats- so she’s having a first fiesta and I think this is just the cake!) She has a milk protein allergy- have you ever tried/ had success with a curd using dairy free butter? (we use one that is a blend of coconut oil/ cultured cashew cream and is actually pretty good). Any thoughts on the frosting- I think my first stab at it will be to half the butter with a non hydrogenated shortening and do the rest with our butter substitutes- is that an insane plan? Any advice? Will report back once I’ve had success in case anyone else is looking for a dairy free version- so far, I’ve sourced a dairy free powdered coconut at thrive market 😉

    Reply
    • Olivia says

      August 3, 2019 at 10:25 AM

      Hi Tierney! I haven’t tried any of my recipes as dairy-free, but here are some notes I have from my baking group on FB that might help:

      MILK ALTERNATIVES:
      In most cake recipes, you can replace the milk with any non-dairy milk (coconut milk, almond milk, etc.).
      A buttermilk alternative is 1 Tbsp apple cider vinegar (or any vinegar) + 1 cup plant based milk. Combine and allow to sit for 10mins.

      BUTTER ALTERNATIVES:
      Replace butter with 50/50 earth balance and butter flavored crisco
      Spectrum shortening was highly recommended
      Nuttelex is a good dairy-free butter for those in Australia
      For dairy free buttercream use half coconut oil and half either vegan butter or (higher quality) margarine.
      You can replace butter or oil with solidified or un-solidified coconut oil.
      Another alternative for people who want an oil free cake is applesauce. Replace 1 for 1 with butter.
      Coconut cream frosting
      Make a ganache with water or coconut milk. Use either vegan chocolate or 70% dark chocolate.

      I think the biggest challenge will be the frosting. I don’t know how well non-butter does in a Swiss meringue. Maybe something like this would work? https://www.bakedbyanintrovert.com/coconut-buttercream-frosting/ Sub the butter for vegan butter and use coconut cream.

      Here’s a vegan lemon curd that could work: https://minimalistbaker.com/vegan-lemon-curd/

      Let me know what you try and how it works out!!

      Reply
      • Tierney says

        August 16, 2019 at 4:58 PM

        Oh my gosh! I just now saw that you replied! Thank you so much! I made the lime curd with that exact recipe a couple days ago- I added a tablespoon of thrive markets whole coconut butter for a little added thickness at room temp. I swapped out the butter for half of the same thrive coconut butter / half of a coconut oil/ butter hybrid I’ve had good luck using in the past! I gave my shredded coconut a quick whirl in the vitamin to address your texture issues and finally I brushed it with a simple syrup made out of coconut milk/ sugar / pinch of salt & some steeped than strained shredded coconut. The results are AMAZING. My older daughter usually is a lick the frosting off the cake kinda girl and she wanted more! I didn’t really need to trim the tops but I did for a taste test – and then trimmed a little more for a snack! I gave myself a week to do any necessary tweaking but it’s totally not necessary. Going to pop these babies in the freezer for next week and get to work on the frosting! Highly, highly recommend this one for non dairy bakers out there!

        Reply
        • Olivia says

          August 19, 2019 at 9:47 AM

          Yay! That is awesome, thank you so much for sharing all your tips!! <3

          Reply
  26. Holly says

    July 15, 2019 at 2:46 PM

    5 stars
    I just wanted to tell you that I made this recipe as the bottom tier of a wedding cake last weekend. It turned out perfectly and everyone thought it was delicious! The coconut SMBC is out of this world. Thanks for making me look good 😉

    Reply
    • Olivia says

      July 18, 2019 at 4:14 PM

      Hi Holly! I love that coconut SMBC, I’m so glad you do too! Happy to hear it was a hit 🙂

      Reply
  27. Clare says

    July 6, 2019 at 7:47 PM

    Hi ! I found that the icing went quite a yellow colour while coming to room temp? Any suggestions on how to avoid this ? Thanks 🙂

    Reply
    • Olivia says

      July 10, 2019 at 5:00 PM

      Hi Clare! It’s possible the frosting needed a bit more whipping if it looked too yellow and greasy. Or that your butter is more yellow than others. To counteract this you can add a tiny bit of violet color gel into the buttercream itself. Head over to this post and search for “violet” and it will take you to the section where I talk about this: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  28. Dee says

    June 29, 2019 at 9:55 AM

    4 stars
    Hello. I made this cake yesterday and it is sooooo delicious! But, like you- I struggled a bit with sliding layers- even after following your instructions to a T. I used 4 dowels to stabilize the layers and refrigerated the crumb coated cake for 20+minutes. It still slid. And I had some oozing lime curd. That lime curd=amazing! Oh so yummy! And then my decorating scheme was disastrous. I should have stuck with yours! Instead, I played with some new tips and probably created my ugliest cake ever! Too funny. So, while I think the cake is super duper delicious, I think there may need to be a few adjustments (like a very thick icing dam and half the amount of lime curd????) to get this cake to come out well. I did learn some new skills though and am so glad for that!

    Reply
    • Olivia says

      July 2, 2019 at 9:44 AM

      Hi Dee! I think one thing that might work well is chilling each layer after adding the dam/curd so that the dam can set/firm up. That’s what I’d do next time anyhow. I’m so glad you loved this recipe! I’m sure it didn’t look as bad as you think. It’s all about the flavour anyhow! 🙂

      Reply
  29. Cyn says

    June 26, 2019 at 12:15 PM

    Hi

    I was wondering if I can use 200g of sugar instead of 400 for the sponge cake ?

    Thanks

    Reply
    • Olivia says

      June 28, 2019 at 9:37 AM

      Hi Cyn! I haven’t tried reducing the sugar by that much but you can certainly give it a go!

      Reply
  30. Fiona says

    June 23, 2019 at 10:57 PM

    5 stars
    I just made this for my mum for her birthday – absolutely sublime cake! WOW! Thank you for this fabulous recipe.

    Reply
    • Olivia says

      June 25, 2019 at 9:37 AM

      Yay! So happy to hear you loved it 🙂

      Reply
  31. Janice Smith says

    June 4, 2019 at 10:52 AM

    Janice says: I’m definitely going to try this soon, either for a special occasion or my church’s annual dessert auction, which we have to help finance the kid’s camp. It is so beautiful, and I really love taking ordinary ingredients that are used to make the cake and the decorator skills that I have to turn it into a work of art! I have a quite a way to go with decorating, especially flowers (still working on the rose before moving on), but I do really well with borders. Plus, I absolutely love coconut!.. Thank you, Olivia for sharing your cake and decorating secrets!

    Reply
    • Olivia says

      June 6, 2019 at 4:37 PM

      Thanks Janice! I hope you love this one 🙂

      Reply
  32. Cynthia Thomas says

    April 18, 2019 at 6:04 PM

    What piping tip did u use pl

    Reply
    • Olivia says

      April 20, 2019 at 7:08 PM

      Hi Cynthia! Strange, I forgot to mention that, I usually do. It’s a 6B piping tip.

      Reply
  33. Krista says

    April 1, 2019 at 12:54 AM

    I’d love to make this into cupcakes… any tips on how to make that happen?

    Reply
    • Olivia says

      April 1, 2019 at 4:51 PM

      Hi Krista! The recipe will work fine as cupcakes, you just need to reduce the baking time. I would recommend hollowing out the cupcakes and filling with the curd then topping with buttercream.

      Reply
  34. Nancy W! says

    March 27, 2019 at 6:40 PM

    Hi Olivia! Is it okay to assemble and decorate the cake the day before a party, or is it best to do it on the day of… 🙂

    Reply
    • Olivia says

      April 1, 2019 at 4:32 PM

      Hi Nancy! Day before will be fine. Just store it in the fridge and take out 2-3 hours before serving.

      Reply
  35. Robbin Goff says

    March 19, 2019 at 6:58 AM

    I am wondering where one purchase Coconut powder? Every other ingredient looks easy to find but that one seems very exotic!

    Reply
    • Olivia says

      March 19, 2019 at 1:53 PM

      Hi Robbin! I found it in the Asian section of my supermarket, but you can also find it on Amazon: https://amzn.to/2TikEep

      Reply
  36. Divya Malhotra says

    March 18, 2019 at 5:51 AM

    Lovely recipe. But since I’m living in India so getting all the ingredients in-hand is not possible. Although I will try to find out the alternative. Can I order this cake online? Kindly help.

    Also, kudos to the fine art.

    Reply
    • Olivia says

      March 19, 2019 at 1:46 PM

      Hi Divya! What ingredients are you having trouble finding? Maybe I can help suggest alternatives.

      Reply
  37. Melissa says

    March 16, 2019 at 2:47 PM

    That cake looks amazing!

    Reply
    • Olivia says

      March 16, 2019 at 3:16 PM

      Thank you Melissa!

      Reply
  38. Cathy says

    March 16, 2019 at 5:26 AM

    Good Morning,
    This cake looks amazing!
    Please share the type of coconut milk you use, is it the canned full fat or coconut milk, the more liquid type?
    Thank you.
    Cathy

    Reply
    • Olivia says

      March 16, 2019 at 10:33 AM

      Hi Cathy! Thanks for calling that out — I forgot to mention it! I used canned coconut milk. Shake well before using!

      Reply
      • Sara D says

        April 8, 2019 at 11:00 AM

        How thick should the coconut milk be? I used AROY-D which I got from an Asian grocery store. I know from my previous experience with canned coconut milk that the amount of fat varies can to can. I noticed my batter was thick so I added 1/4 c. of water… The cake tastes good, but it is super dense. I’m guessing it’s because my milk was too thick.

        Should I have watered down my coconut milk to be more the consistency of cow milk?

        Oh, I made two 6″ layers and 12 cupcakes. The cupcakes were less dense than the cake layers.

        Reply
        • Olivia says

          April 12, 2019 at 2:03 PM

          Hi Sara! Mine is quite liquid, but I do shake the can to make sure it’s not chunky. I use the Grace brand. I always shake the cans in store to make sure I can hear the milk sloshing around in them. The density could be due to the thicker milk or is it possible that the batter got overmixed when you added water? You can certainly thin out your coconut milk with water next time!

          Reply
  39. Janet Southern says

    March 15, 2019 at 10:10 PM

    Oh yum, i am so going to try this after i finish my challenging wedding cake in progress at the moment!
    Thanks Liv.

    Reply
    • Olivia says

      March 16, 2019 at 10:29 AM

      Hi Janet! I hope you love this one 🙂

      Reply
  40. Elzbieta says

    March 15, 2019 at 10:24 AM

    5 stars
    Wyglada pieknie i pewnie jeszcze lepiej smakuje

    Reply
    • Olivia says

      March 16, 2019 at 10:24 AM

      Thank you!! xoxo <3

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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