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Tropical Coconut Lime Layer Cake

Escape to the tropics with fluffy coconut layers kissed with fresh lime zest and silky buttercream. This bakery-worthy showstopper is surprisingly simple and make-ahead friendly. Save for your next celebration! 🥥🍰
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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 3/4 cups all-purpose flour spooned and leveled
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter room temperature
  • 4 large eggs room temperature
  • 1 cup full-fat coconut milk well-shaken
  • 1/2 cup whole milk room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lime zest about 2-3 limes
  • 1 1/2 cups unsalted butter for frosting room temperature
  • 5 cups powdered sugar sifted
  • 1/4 cup full-fat coconut milk for frosting
  • 2 tablespoons fresh lime juice
  • 1 1/2 cups sweetened shredded coconut toasted

Method
 

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or nonstick spray, line bottoms with parchment paper rounds, then grease the parchment. Dust lightly with flour and tap out excess.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed. Add the room temperature butter and beat on medium speed for 3 minutes until the mixture resembles coarse sand with pea-sized butter pieces throughout.
  3. In a separate bowl, whisk together eggs, coconut milk, whole milk, vanilla extract, and lime zest until smooth. With the mixer on low speed, pour the wet ingredients into the flour mixture in three additions, scraping down the bowl after each. Beat on medium speed for 30 seconds until batter is smooth and pale.
  4. Divide batter evenly among the three prepared pans (about 2 cups per pan for even layers). Tap pans firmly on the counter three times to release air bubbles. Bake for 28-32 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out with just a few moist crumbs and the edges pull away slightly from the pan.
  5. Cool cakes in pans on wire racks for 15 minutes, then run a knife around the edges and invert onto racks. Peel off parchment and let cool completely, about 1 hour. While cooling, prepare the frosting.
  6. For the buttercream, beat the room temperature butter on medium-high speed for 3 minutes until pale and fluffy. Reduce speed to low and gradually add powdered sugar, 1 cup at a time. Add coconut milk and lime juice, then increase speed to medium-high and beat for 4 minutes until light and airy.
  7. Level the cake layers with a serrated knife if needed. Place the first layer on a serving plate or cake stand, spread with 3/4 cup frosting, then top with the second layer. Repeat with another 3/4 cup frosting, then add the final layer cut-side down.
  8. Apply a thin crumb coat of frosting over the entire cake to seal in crumbs, then refrigerate for 20 minutes. Spread the remaining frosting over the chilled cake in a rustic finish, then gently press toasted coconut onto the sides and top. Refrigerate for 30 minutes to set before slicing.