This coconut lime cake features two soft 8-inch layers infused with fresh lime juice and zest for a bright, citrusy flavor. Each layer is brushed with a coconut milk soak, then filled and topped with a light, whipped white chocolate coconut ganache. Finished with a sprinkle of toasted coconut flakes, it's a fresh, tropical layer cake that's perfect for the Summer months.
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Why You'll Love This Recipe
- Coconut in every component: There is coconut milk in the cake layers for moisture and richness. The ganache is made with coconut cream and coconut extract for creaminess and a more pronounced coconut flavor to contrast the bright and tangy lime. It screams tropical summer!
- Light, fluffy cake: The combination of butter and oil makes the cake light, fluffy, and moist. But to take it over the top, each cake layer is brushed with a coconut milk soak. It makes the cake that much more moist and flavorful without making it soggy.
- Easy to decorate: I left the sides of the cake naked and just piped all the frosting on top (like my lemon cherry cake), but you can spread it on with the back of a spoon to make it even easier!
For more coconut recipes, try my strawberry coconut cake with coconut buttercream!
Ingredient Notes
- Naturally, you need lime zest and fresh lime juice for the cake. Zest them (just the green part, not the bitter white pith) with a Microplane grater before juicing them. You can use regular limes or key limes, which are smaller and have a more aromatic, floral scent and flavor, but they're more expensive and harder to find. Feel free to use whatever you prefer.
- Do NOT use bottled lime juice! The flavor is muddled and doesn't come through as well in the cake.
- The base of this cake uses unsalted butter and oil. The butter lends a rich flavor and the oil keeps the cake moist. I used vegetable oil, but you can use any neutral oil you like. Avocado and canola oil are good options.
- Make sure to use full-fat coconut milk so the cake is moist and flavorful. It comes in a can. The cake won't be as rich if you use a light version.
- You will also need coconut cream for the whipped coconut ganache topping. This also comes in a can. It will have a thick, hard layer of cream on top. Make sure to stir the contents evenly before using it.
- I used a combination of all purpose flour and cornstarch to make up the structure of the cake. Cornstarch inhibits gluten formation in flour, creating a more delicate, tender crumb.
For the full list of ingredients and measurements, see the recipe card below.
Step by Step Instructions
Step 1: Use your fingers to rub the lime zest into the granulated sugar in a large bowl until moist and fragrant. This releases the oils in the zest for a stronger lime flavor.
Step 2: Add the butter and oil to the bowl. Then beat everything together with a hand mixer or stand mixer on medium-high speed for about 3 minutes until the mixture is pale and fluffy.
Beat the butter, oil, and sugar long enough. This is essential for creating a light structure. It's ready when it's fluffy with a light, pearly sheen.
Step 3: Mix in the eggs one at a time on medium speed, beating well after each addition.
Step 4: Scrape down the bowl, then add the vanilla extract, coconut milk, and fresh lime juice and mix until just combined. The batter may look a little curdled at this point, but that's ok! Everything will come together when you add the dry ingredients.
Use room temperature ingredients. The butter needs to be room temperature so it easily incorporates with the oil and sugar, but the eggs need to be room temperature too so the cakes bake up evenly. Pull everything out of the fridge 1-2 hours before you start baking to warm up.
Step 5: Add the flour, cornstarch, baking powder, and salt, then mix on low speed until everything is just incorporated. When a few dry streaks of flour remain, I switch to a rubber spatula and mix by hand to prevent overmixing.
Step 6: Evenly divide the batter between two parchment-lined 8-inch cake pans. Bake in a 350ยฐF oven until a toothpick comes out of the center clean.
Measure the flour correctly. Measuring flour the right way makes a big difference! Too much flour can lead to a dense, dry cake instead of a soft, tender crumb. For the most accurate results, use a kitchen scale if you have one. If you're using measuring cups, fluff the flour in its container first, spoon it into the cup, and level it off with a straight edge. Don't scoop directly from the bag or pack it down.
Step 7: Once baked, remove the cakes from the oven. Let them cool in the pans for 5-10 minutes, then carefully turn them onto a wire rack to cool completely.
Step 8: For the coconut ganache, heat the heavy cream until it begins to simmer around the edges, then pour it over the white chocolate chips in a heatproof bowl. Stir until combined, then blend with an immersion blender until smooth. Cover with plastic wrap and chill for 2 hours, then whip until it's light and fluffy.
Let the cake layers cool completely. If they're too hot, the frosting will melt and slide off.
Step 9: To assemble, place the first cake layer on a cake stand and brush it with leftover coconut milk. Spread an even layer of whipped ganache over the cake.
Step 10: Place the second cake layer on top, brush with more coconut milk, and pipe dollops of ganache all over the top. Garnish with toasted coconut flakes (you can buy these or air fry the coconut at 350ยฐF for 2 minutes) and lime zest, then it's ready to serve!
Storage
Store any leftover coconut lime cake in an airtight container in the refrigerator for up to 4 days. I used a large cake carrier, but smaller containers work for storing individual slices.
More Cake Recipes to Try
๐ Recipe
Coconut Lime Layer Cake
Equipment
- 2 8-inch round cake pans greased and lined with parchment paper
- 1 Electric hand mixer or stand mixer
- 1 immersion blender
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Ingredients
Cake
- 300 grams granulated sugar
- 2 tablespoons lime zest about 2 limes
- 113 grams unsalted butter room temperature
- 120 grams vegetable oil
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 175 grams full-fat coconut milk
- 78 grams fresh lime juice about 2 limes
- 240 grams all purpose flour
- 40 grams cornstarch
- 2 ยฝ teaspoons baking powder
- ยฝ teaspoon salt
- 113 grams coconut milk
Whipped Coconut Ganache
- 320 grams white chocolate chips
- 200 grams coconut cream well mixed
- ยพ teaspoon coconut extract
Instructions
Cake
- Preheat the oven to 350ยฐF (175ยฐC). Grease two 8-inch round cake pans, then line the bottoms with parchment paper. Set aside.
- In a medium bowl, combine the granulated sugar and lime zest. Use your fingers to rub them together until the mixture feels slightly moist and fragrant.300 grams granulated sugar, 2 tablespoons lime zest
- In a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the butter and oil together on medium speed for about 2 minutes until smooth. Add the lime sugar and continue mixing on medium-high speed for 2-3 minutes, until the mixture is pale and fluffy.113 grams unsalted butter, 120 grams vegetable oil
- Add the eggs one at a time, mixing on medium speed and beating well after each addition.3 large eggs
- Scrape down the sides and bottom of the bowl as needed. Mix in the vanilla extract, coconut milk, and fresh lime juice until combined (the batter may look slightly curdled at this stage).1 tablespoon vanilla extract, 78 grams fresh lime juice, 175 grams full-fat coconut milk
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix on low speed just until no dry streaks remain. Be careful not to overmix.240 grams all purpose flour, 40 grams cornstarch, 2 ยฝ teaspoons baking powder, ยฝ teaspoon salt
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 20-28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely before assembling.
Whipped Coconut Ganache
- Pour the white chocolate chips in a large heatproof bowl. Set aside.320 grams white chocolate chips
- Heat the coconut cream in the microwave for 1-2 minutes or on the stove until gently simmering around the edges, not boiling.200 grams coconut cream
- Pour the hot cream over the chocolate. Let sit for 1 minute, then stir until the chocolate melts completely. Small streaks of chocolate are ok but if there are a few unmelted chunks, you can microwave for 20-30 seconds to loosen the chocolate, but be careful to not scorch the chocolate.
- Add the coconut extract and blend with an immersion blender until totally smooth. Cover with plastic wrap and chill in the fridge for at least 3 hours.ยพ teaspoon coconut extract
- Uncover the ganache and whip with a hand mixer on medium-high speed for about 2-3 minutes until soft peaks form.
Assembly
- Transfer the first cake layer to a cake stand. With a pastry brush, brush coconut milk all over the surface. Then use an offset spatula to spread an even layer of whipped ganache all over.113 grams coconut milk
- Place the second cake layer on top and brush with more coconut milk. Transfer the remaining ganache to a piping bag fitted with a large round piping tip. Pipe dollops of ganache all over the top of the cake.
- Garnish the cake with toasted shredded coconut and more lime zest. Slice and enjoy!
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