Coconut Lime Layer Cake
This coconut lime cake is a light, tropical dessert made with two tender 8-inch lime cake layers that are soaked with coconut milk and filled and frosted with a fluffy whipped white chocolate coconut ganache. The toasted coconut garnish adds texture and enhances the coconut flavor, making this the ideal cake for Summer.
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 ½ teaspoons baking powder
- ½ teaspoon salt
- 113 grams coconut milk
Whipped Coconut Ganache
- 320 grams white chocolate chips
- 200 grams coconut cream well mixed
- ¾ teaspoon coconut extract
Instructions
Cake
- Preheat the oven to 350°F (175°C). 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 ½ teaspoons baking powder, ½ 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.¾ 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!
Notes
Different citrus: You can easily swap the lime juice and zest for any citrus you have available. I recommend lemon, orange, or grapefruit.
Freezing cake layers: You can freeze unassembled cake layers (wrapped tightly in plastic wrap and then foil) for up to 3 months. Thaw in the refrigerator overnight before frosting.
Freezing the whole cake: After chilling in the refrigerator for about 30 minutes, wrap the cake in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving. Note that this will squish the ganache dollops, so you may want to frost the cake smoothly if you plan on freezing it.
Nutrition
Serving: 1sliceCalories: 604.2kcalCarbohydrates: 61.4gProtein: 6.2gFat: 38.4gSaturated Fat: 21.6gPolyunsaturated Fat: 6.7gMonounsaturated Fat: 7.6gTrans Fat: 0.4gCholesterol: 66.8mgSodium: 230.8mgPotassium: 225.9mgFiber: 1gSugar: 41gVitamin A: 303.2IUVitamin C: 1.1mgCalcium: 120.5mgIron: 2.5mg
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