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Coconut and Lime Cake

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A moist and zesty coconut and lime cake featuring fluffy coconut sponge, tangy lime curd, and creamy coconut buttercream, topped with toasted coconut and edible flowers for a tropical, celebratory dessert.

Ingredients

300g unsalted butter

300g caster sugar

300g plain flour

2 1/2 tsp baking powder

4 large eggs

2 tsp vanilla extract

125ml coconut milk (canned)

100g desiccated coconut

150g caster sugar (for lime curd)

60g unsalted butter (for lime curd)

Juice of 3 limes

Zest of 1 lime

2 large eggs, beaten (for lime curd)

150g butter (for buttercream)

300g icing sugar

3 tbsp coconut milk (canned, for buttercream)

1 tsp vanilla extract (for buttercream)

75g desiccated coconut, lightly toasted

Edible flowers

Instructions

  1. Preheat oven to 180°C (350°F) and line two 8-inch round cake tins with parchment paper.
  2. Cream butter and caster sugar together until pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Sift flour and baking powder together, fold into the mixture alternately with the coconut milk.
  5. Stir in desiccated coconut until well combined.
  6. Divide batter evenly between the tins and bake for 25–30 minutes, until a skewer comes out clean. Let cakes cool completely.
  7. For the lime curd: place sugar, butter, lime juice, and zest in a heatproof bowl over simmering water. Stir until butter melts.
  8. Whisk in beaten eggs and cook gently, stirring constantly, until thickened. Cool before using.
  9. For buttercream: beat butter until soft, gradually add icing sugar, then mix in coconut milk and vanilla extract until fluffy.
  10. To assemble: place one cake layer on a serving plate, spread with lime curd, and top with second cake.
  11. Frost with buttercream, sprinkle with toasted coconut, and decorate with edible flowers.

Notes

Store cake in an airtight container for 2 days at room temperature or up to 5 days in the fridge.

Freeze without buttercream and decorations for up to 2 months.

For extra sweetness, add chopped white chocolate to the batter.

For more tang, add extra lime zest to the buttercream.

To make gluten-free, use a good-quality gluten-free flour blend.

Nutrition

Find it online: https://justsosavory.com/coconut-and-lime-cake/