Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This coconut layer cake has a wonderful sweet rich coconut flavor that is complemented by a light hint of lime.
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.
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.
Dietary Fiber: 1g
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1693
© 2014 Land O'Lakes, Inc.
I have a bit of an obsession. Lately, I cannot get enough of s’mores. If you take a look at my Pinterest board, you’ll notice that half of my pins are s’more-related. S’more cupcakes, s’more puppy chow, s’more lattes...it just never ends. So, it’s no surprise that I developed a recipe for S’mores Bars.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I have a bit of an obsession. Lately, I cannot get enough of s’mores. If you take a look at my Pinterest board, you’ll notice that half of my pins are s’more-related. S’more cupcakes, s’more puppy chow, s’more lattes...it just never ends. So, it’s no surprise that I developed a recipe for S’mores Bars. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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