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Lawrence D. Smith

Coconut Lime Dream Cake

A tender coconut lime layer cake filled with tangy homemade lime curd and covered in smooth coconut Swiss meringue buttercream. Finished with toasted coconut chips and optional lime zest, this elegant dessert delivers a refreshing balance of citrus and tropical sweetness.
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Prep Time 2 hours
Cook Time 35 minutes
Cooling Time 3 hours
Total Time 5 hours 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Coconut Lime Cake
  • - 3 cups all-purpose flour
  • - 1 tablespoon baking powder
  • - ¾ teaspoon salt
  • - 1 cup unsalted butter at room temperature
  • - 1 tablespoon lime zest from approximately 1½ limes
  • - 2 cups granulated sugar
  • - 4 large eggs at room temperature
  • - 2 teaspoons vanilla extract
  • - 1½ cups coconut milk at room temperature
  • - ¾ cup sweetened shredded coconut medium or large shreds
Lime Curd
  • - 3 large eggs
  • - ¾ cup granulated sugar
  • - ¼ cup freshly squeezed lime juice from approximately 2½ limes
  • - 2 teaspoons lime zest from 1 lime
  • - ¼ cup unsalted butter at room temperature and cut into cubes
Coconut Swiss Meringue Buttercream
  • - 6 large egg whites
  • - 2 cups granulated sugar
  • - 3 cups unsalted butter at room temperature and cut into cubes
  • - 2 teaspoons vanilla extract
  • - 6–8 tablespoons coconut milk powder adjusted to taste
Assembly and Decoration
  • - Simple syrup optional
  • - Large toasted coconut chips for the center decoration
  • - Additional lime zest optional

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Stand mixer fitted with a paddle attachment and whisk attachment
  • Hand whisk
  • Measuring cups and spoons
  • Kitchen scale (optional)
  • Fine zester
  • Citrus juicer
  • Medium mixing bowl
  • Small saucepan for the lime curd
  • Heatproof mixer bowl
  • Saucepan for the simmering-water bath
  • Candy thermometer (optional)
  • Silicone spatula
  • Wire cooling racks
  • Plastic wrap
  • Bamboo skewer
  • Pastry brush
  • Piping bag
  • Offset spatula or cake spatula
  • Cake stand or serving plate

Method
 

Coconut Lime Cake
  1. Prepare the Cake Pans: Preheat the oven to 325°F (approximately 163°C). Grease and flour three 8-inch round cake pans, then line their bottoms with parchment paper.
  2. Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set the mixture aside.
  3. Cream the Butter and Lime Zest: Using a stand mixer fitted with the paddle attachment, beat the room-temperature butter and lime zest until smooth.
  4. Add the Sugar: Add the granulated sugar to the butter mixture. Beat on medium-high speed for approximately 3 minutes, until the mixture looks pale and fluffy.
  5. Incorporate the Eggs: Reduce the mixer speed and add the eggs one at a time, allowing each egg to become fully incorporated before adding the next. Mix in the vanilla extract.
  6. Alternate the Flour and Coconut Milk: Add the dry ingredients in three portions, alternating with the coconut milk in two portions. Begin and finish with the flour mixture, mixing until each addition is incorporated before proceeding to the next.
  7. Fold in the Shredded Coconut: Gently fold the sweetened shredded coconut into the batter until evenly distributed.
  8. Divide the Batter: Distribute the batter evenly among the three prepared cake pans. Smooth the tops so the layers bake evenly.
  9. Bake the Cake Layers: Bake for approximately 35 minutes, or until a toothpick inserted into the center of a cake comes out mostly clean.
  10. Cool the Cakes: Leave the cakes in their pans on wire racks for 10 minutes. Carefully turn them out onto the racks and allow them to cool completely before assembling.
Lime Curd
  1. Whisk the Eggs and Sugar: Place the eggs and granulated sugar in a small saucepan. Whisk until combined.
  2. Add the Lime: Whisk in the freshly squeezed lime juice and lime zest until evenly incorporated.
  3. Cook Until Thickened: Set the saucepan over medium-low heat. Cook while whisking constantly until the mixture thickens enough to coat the back of a spoon.
  4. Incorporate the Butter: Add the cubed butter and whisk until it melts into the mixture, leaving the curd smooth.
  5. Cover the Curd: Transfer the lime curd to a glass bowl. Press plastic wrap directly against its surface to prevent a skin from forming.
  6. Chill Until Set: Refrigerate for 2 hours, allowing the curd to cool and set. The recipe makes slightly more than 1 cup of lime curd.
Coconut Swiss Meringue Buttercream
  1. Combine the Egg Whites and Sugar: Place the egg whites and granulated sugar in the bowl of a stand mixer. Whisk them together until combined, ensuring that no egg yolk enters the mixture.
  2. Heat the Meringue Mixture: Set the mixing bowl over a saucepan containing 1–2 inches of simmering water.
    Whisk constantly for approximately 3 minutes, until the mixture is hot and no longer feels grainy when rubbed between your fingers, or reaches 160°F (71°C) on a candy thermometer.
  3. Whip the Meringue: Remove the bowl from the saucepan and attach it to the stand mixer fitted with the whisk attachment.
    Whip on medium-high speed for approximately 5–10 minutes, until stiff peaks form and the meringue has cooled. The outside of the bowl should no longer feel warm.
  4. Add the Butter: Switch to the paddle attachment. Gradually add the room-temperature cubed butter, mixing until the buttercream becomes smooth.
    The mixture may appear curdled temporarily; continue mixing until it comes together and becomes completely smooth.
  5. Flavor the Buttercream: Add the vanilla extract, then incorporate the coconut milk powder one tablespoon at a time, using 6–8 tablespoons according to your taste. Whip until the buttercream is smooth and evenly flavored.
Assembly
  1. Position the First Cake Layer: Place one completely cooled cake layer on a cake stand or serving plate.
  2. Prepare the Cake Surface: Use a bamboo skewer to poke holes across the top of the cake layer. If desired, lightly brush the surface with simple syrup.
  3. Add the Buttercream Border: Spread a thin layer of coconut buttercream over the cake. Pipe a border around the outer edge to keep the lime curd contained.
  4. Fill with Lime Curd: Spread approximately ½ cup of lime curd inside the buttercream border, distributing it evenly without allowing it to spill over the edges.
  5. Stack the Second Layer: Place the second cake layer on top and repeat the process: poke holes, brush with optional simple syrup, spread a thin layer of buttercream, pipe a border, and fill with approximately ½ cup of lime curd.
  6. Add the Final Layer: Position the third cake layer on top, completing the stack.
  7. Apply the Crumb Coat: Spread a thin layer of buttercream over the top and sides of the cake to seal in loose crumbs.
  8. Chill the Cake: Refrigerate the crumb-coated cake for 20 minutes to help the coating set.
  9. Frost the Cake: Cover the top and sides with the remaining buttercream. Smooth the surfaces using a cake spatula or offset spatula.
  10. Decorate the Cake: Use the remaining buttercream to pipe a rope border around the top edge. Fill the center with large toasted coconut chips and, if desired, finish with a sprinkle of lime zest.

Notes

  • Use room-temperature ingredients: Ensure the butter, eggs, and coconut milk for the cake are at room temperature to help the batter combine smoothly.
  • Measure the lime zest carefully: Use freshly grated zest for a bright citrus aroma. Avoid grating too deeply into the white pith, which can taste bitter.
  • Avoid overmixing the batter: Once the flour mixture is added, mix only until incorporated. Gently fold in the shredded coconut to help preserve the cake's tender texture.
  • Check the cakes before removing them: Bake for approximately 35 minutes at 325°F (163°C), checking the centers with a toothpick. It should come out mostly clean.
  • Cool the layers completely: Allow the cakes to cool fully before filling and frosting to prevent the buttercream from softening excessively.
  • Prepare the lime curd in advance: The curd requires approximately 2 hours of chilling to set properly. Keep plastic wrap directly against its surface.
  • Keep equipment grease-free for the meringue: Make sure the mixing bowl and whisk are completely clean and free of grease, and prevent egg yolk from entering the egg whites.
  • Be patient with the buttercream: It may look curdled after the butter is added. Continue mixing until it becomes smooth.
  • Adjust the coconut flavor: Add 6–8 tablespoons of coconut milk powder, one tablespoon at a time, according to your taste.
  • Use simple syrup optionally: Brushing the cake layers with simple syrup is optional and can add moisture.
  • Allow time for chilling: The lime curd needs 2 hours to set, and the crumb-coated cake needs another 20 minutes to chill before the final frosting.