Tropical coconut-lime layer cake for sunny baking days
Tropical coconut-lime layer cake for sunny baking days is a cakes recipe, about 150 minutes total, yielding 10-12 pieces, medium difficulty.
If you want to bake a cake that not only looks beautiful but is also bursting with fresh, tangy flavors, this Coconut Lime Layer Cake is for you. Loose, fluffy coconut bases are filled with a creamy lime cream and then finished with a layer of coconut chips and a touch of lime zest.
This cake is a sunny treat that's easy to make as a weekend project and is guaranteed to impress friends and family. Join me on a delicious trip to the tropics!
Why you will love this recipe
The combination of coconut and lime brings a fresh zest to classic layer cakes. The coconut milk keeps the dough wonderfully juicy and the lime zest gives the buttercream a pleasant freshness. Best of all, you only need basic baking supplies - no special shapes or techniques!
Tips for airy layers
Ingredients at room temperature are crucial for a fine crumb. Beat the butter and sugar until light and creamy and carefully fold in the coconut flakes so that the dough stays nice and fluffy. Don't bake for too long - check with a wooden stick after the minimum time.
Once cooled, the bases can be easily assembled with a generous layer of lime cream. For that certain something, roast coconut chips and sprinkle them over the finished cake - this provides aroma and a wonderful crunch.
Serve & Store
This cake goes wonderfully with a cup of tea or as a refreshing dessert after a meal. You can store leftovers in an airtight container at cool room temperature for up to 2 days or in the refrigerator for up to 5 days. It's best to bring it to room temperature before serving - that's how it tastes best.
Recipe
Ingredients
- 225 g unsalted butter, at room temperature
- 250 g fine sugar
- 4 large eggs
- 275g self-rising flour
- 1 tsp baking powder
- 75 g desiccated coconut
- 200 ml coconut milk
- 1 lime, zest and juice
- 1 tsp vanilla extract
- pinch of salt
- 100 g unsalted butter (for the frosting), softened
- 200g powdered sugar
- 2 tbsp lime juice (for the frosting)
- 2 tbsp coconut milk (for the frosting)
- 30 g toasted coconut chips, to decorate
- Additional lime zest, for decoration
Method
- Preheat the oven to 180 °C top/bottom heat (160 °C fan oven). Grease two round springform pans (20 cm) and line them with baking paper.
- Beat butter and sugar until light and creamy.
- Add eggs one at a time and mix well after each egg.
- Carefully fold in the flour, baking powder, salt and coconut flakes.
- Briefly stir in coconut milk, lime zest, lime juice and vanilla extract until just combined.
- Divide the dough evenly between the two molds and smooth it out.
- Bake for 30-35 minutes until a wooden pick comes out clean.
- Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack and let it cool completely.
- For the frosting, beat the butter and powdered sugar until creamy. Add lime juice and coconut milk and stir until smooth.
- Spread frosting on one cake layer, place second layer on top and cover entire cake with remaining frosting.
- Decorate with toasted coconut chips and additional lime zest. Chill for 1 hour before slicing.