Coconut Lime Cake Recipe

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The Coconut Lime Layer Cake is a delicious dessert that features the ideal flavor combo!

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– 1 ½ sticks (170g) unsalted butter – 4 large egg – 3 cups (342g) cake flour  – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 ¼ cups (296g) buttermilk  – ¼ cup (54g) vegetable oil – 1 Tablespoon (12g) vanilla extract – Zest of 2 lime – 1 cup sugar – 1 cup water – 2 Tablespoons lime juice – ½ cup (100g) sugar – 2 Tablespoons (16g) cornstarch – ½ cup (118g) water – 1 egg yolk, slightly beaten – zest of 1 lime – 2 Tablespoons (28g) butter – 2 Tablespoons (28g) lime juice – 2 sticks (1 cup) (226g) unsalted butter – 1 ½ teaspoons (6g) coconut extract – 1 teaspoon (4g) vanilla extract – 6 to 6 ½ cups ( 747g) powdered sugar – pinch salt

Ingredients

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1

Warm the oven up to 350 degrees and grease and flour three 8-inch round pans. Add the flour, baking powder, baking soda, lime zest, and salt to a medium-sized bowl. Mix them together for 30 seconds. Put away.

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2

Put the oil, buttermilk, and vanilla in a different bowl.  Put aside.Put the butter in the mixing bowl and mix on medium speed until the mixture is smooth. 

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3

Slowly add the sugar and keep mixing on medium speed for three to five minutes, or until the color lightens and the texture becomes fluffy. One egg at a time, add it and mix it in until the yellow of the egg yolk is gone.

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4

Add the flour mixture and the buttermilk mixture one after the other, starting with the dry ingredients and ending with them. Do this three times, adding the dry ingredients first and then the liquids.

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5

Mix the cake batter faster than medium, but not overmixing.Bake at 350 degrees for 22–25 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. Let cool for 5-10 minutes, then turn out.

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6

Bring the water and sugar to a boil in a pot over medium heat. Lowered the heat and stirred the mixture all the time until the sugar was gone and it was clear.

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7

Take it off the heat and add the lime juice while stirring. Cool. Cook the mixture over low heat for longer if you want it to be thicker.

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8

Before assembling your cake, brush a little syrup on the layers. Apply sparingly to avoid soggy cake. We apply while the cakes are warm, but you may do it before assembling at room temp. 

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We prefer pastry brushes. The combination will last 3–4 days in the fridge with lime juice. Probably have syrup remaining.

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10

Add water to sugar and cornstarch in a small pot.  Over medium heat, stir regularly until the mixture thickens and boils.  Remove pan from heat after 1 minute of boiling.Transfer ¼ cup of hot mixture to a small bowl and rapidly combine with egg yolk.

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11

Return egg mixture to saucepan. Return pan to medium heat and stir 1–2 minutes.  Mixture thickens.Remove the pan from heat and add butter, lime juice, and zest.  Thicken curd in the fridge before using.  

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