Coconut Lime Cake Recipe

Coconut Lime Layer Cake

This coconut layer cake has a wonderful sweet rich coconut flavor that is complemented by a light hint of lime.

60 min.prep time 2:05total time
16 servings
8 Ratings

Ingredients

Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 cup Land O Lakes® Butter, softened
1 cup cream of coconut
2 teaspoons freshly grated lime zest
1 cup buttermilk*

Frosting

1/2 cup Land O Lakes® Butter, softened
1/4 cup cream of coconut
1 (3-ounce) package cream cheese, softened
2 teaspoons freshly grated lime zest
5 cups powdered sugar

Garnish

1 cup sweetened flaked coconut

Directions

Heat oven to 350°F. Grease and flour 2 (9-inch) round (2-inch deep) cake pans; set aside.

Combine flour, baking powder and baking soda in bowl; set aside.

Combine sugar and 1 cup butter in bowl. Beat at medium speed until well mixed. Add 1 cup cream of coconut and 2 teaspoons lime zest; continue beating, scraping bowl often, until smooth. Add 1 egg at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beating at low speed until well mixed.

Divide batter evenly between prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean and cake is deep golden brown. (If browning too quickly, cover with aluminum foil.) Cool 10 minutes. Invert onto cooling racks; cool completely.

Combine 1/2 cup butter, 1/4 cup cream of coconut, cream cheese and lime zest in bowl. Beat at medium speed until creamy. Add powdered sugar and enough half & half for desired spreading consistency, beating at low speed until well mixed.

Place 1 cake layer onto cake plate, bottom-side up. (If necessary, trim top of cake layer if too rounded to make flat surface before placing onto plate.) Frost top of cake with about 1 cup frosting. Top with second cake layer, bottom-side down. Frost entire cake and sides. Sprinkle top of cake with coconut.

Store refrigerated.

 


*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.

Recipe Tip

- If using dark cake pans, bake at 325°F, 40-45 minutes.

- Cream of coconut is available in the liquor or beverage section of most supermarkets. It can also be found in Asian supermarkets. Make sure you buy the sweetened variety not unsweetened coconut cream or coconut milk. (Sugar will be the main ingredient.)

- When inverting cake onto cooling racks; invert and let cake sit a few minutes to loosen and fall from pan. Tap top of pan with wooden spoon to help cake loosen and fall.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 570

Fat: 26g

Cholesterol: 105mg

Sodium: 280mg

Carbohydrates: 80g

Dietary Fiber: 1g

Protein: 6g

Recipe #14297©2009Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made this cake several times - both as a layer cake and as cupcakes. It a big favorite with all who have tasted it. At a fundraising auction it went for close to $150. I am baking it today for another fundraiser and am sure it will be enjoyed by whoever buys it.
I cannot get sweetened coconut cream where we live. I have to use unsweetened and make up for it by adding 1/3 to 1/2 cup of sugar when mixing with the butter. It turns out great every time and looks beautiful!
Liked this cake very much but next time because my beaters collected all the lime zest I will stir it in at the end
I made this cake for my husband's birthday, he isn't a sweets fan but he loved this cake. The actual cake is dense and flavorful and when I made the icing, I squeezed the lime I have shaved the zest off of and used lime juice in the frosting instead of milk and it was great. Impressed family as well. Beautiful presentation too!
This cake is wonderful. I took it to a family dinner and very little returned home. I would definely make it again.
From the Test Kitchens...
Thanks for your comment. This cake does have a denser texture as is common for cakes baked from "scratch". It is good that you used fresh ingredients such as the lime since a fresh lime does enhance the flavor of the cake. Between the cream of coconut and the coconut sprinkled on the outside of the cake, the flavor is not strong but very delicate in flavor.
I had great expectations for this cake after reading the 3 previous reviews. I made it for Easter and was disappointed. The layers didn't raise very much and I had all fresh ingredients. The cake is very dense and didn't have much of a coconut flavor except for the coconut on the top. I am sure I can find a tastier cake next time.
Using this recipe I made miniature cup cakes for Easter. I dipped the tops in the icing and then in various shades of colored coconut. They looked beautiful and tasted great too. Watch them carefully when baking as they don't need the time required for layers.
I loved the taste of this cake it was very refreshing. The recipe itself was easy and rewarding. I definately will enjoy making this cake all thoughout the summer time!
I would give this recipe 1,000 stars if I could. I love the texture and the delicate nature of this cake. It is so delicious at first serving...the second day was like going to the opera. The marriage of the flavors of coconut and lime is so exquisite. I highly recommend the recipe if you want to make a fancy impression. this is it.

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