Get ready to embark on a culinary journey that combines the creamy richness of coconut with the zesty brightness of lime in this show-stopping layer cake. Imagine cutting into a moist, decadent cake that promises to be the star of any dessert table, delivering a perfect balance of tropical flavors that will make your guests swoon. Whether you're a baking enthusiast or a dessert lover looking to impress, this Coconut Lime Layer Cake is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 4 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 2 limes
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, ensuring the sides are also lightly buttered to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract, lime zest, and coconut milk until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Gently fold in 3/4 cup of the shredded coconut into the batter, reserving the remaining coconut for garnishing.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, frost with lime-coconut buttercream and sprinkle the remaining shredded coconut around the sides and top of the cake.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Tips
- Room Temperature Ingredients: Ensure all ingredients like eggs, butter, and coconut milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to maintain a light, tender crumb.
- Use Fresh Lime Zest: Grate lime zest directly before adding to the batter to maximize the bright, citrusy flavor.
- Check Cake Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent the buttercream from melting.
- Make Ahead: This cake actually tastes better the next day, so consider preparing it in advance for enhanced flavor development.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 18g
Cholesterol: 120mg
