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Coconut Lime Layer Cake

Coconut Lime Layer Cake

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

Read the Story Behind the Recipe

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60 min
Prep Time
02 hrs 05 min
Total Time



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

4 large Land O Lakes® Eggs

1 cup buttermilk  


1/2 cup Land O Lakes® Butter, softened

1/4 cup cream of coconut

3 ounces cream cheese, softened

2 teaspoons freshly grated lime zest

5 cups powdered sugar

3 to 4 tablespoons Land O Lakes® Half & Half


1 cup sweetened flaked coconut


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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

    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. Cool 10 minutes. Remove from pans; cool completely.

  5. STEP 5

    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.

  6. STEP 6

    Place 1 cake layer onto cake plate, bottom-side up. 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.

Read the Story Behind the Recipe

Tip #1

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

Tip #2

- 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.

Tip #3

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

Nutrition (1 serving)

570 Calories
26 Fat (g)
105 Cholesterol (mg)
280 Sodium (mg)
80 Carbohydrates (g)
1 Dietary Fiber
6 Protein (g)
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