Go Back
+ servings
A cake sitting on top of a table
Print
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 2 hours 45 minutes
Servings 16
Calories 894kcal
Author Olivia

Ingredients

Coconut Lime Cake:

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:

Assembly:

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.

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.

Nutrition

Calories: 894kcal | Carbohydrates: 82g | Protein: 8g | Fat: 60g | Saturated Fat: 39g | Cholesterol: 221mg | Sodium: 198mg | Potassium: 234mg | Sugar: 62g | Vitamin A: 1640IU | Vitamin C: 1.6mg | Calcium: 70mg | Iron: 2.4mg