This heavenly Coconut-Lime Cake boasts layers of tart citrus curd and creamy coconut frosting.
Coconut-Lime Cake
MAKES 10 TO 15 SERVINGS
Ingredients
Cake:
- 1 cup unrefined virgin coconut oil, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups cake flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup coconut milk, room temperature
- 1 tablespoon vanilla extract
Curd:
- 6 egg yolks
- ⅔ cup granulated sugar
- 1 lime, zested and juiced
- ½ cup unsalted butter
Frosting:
- 1 cup unsalted butter, softened
- ⅓ cup unrefined virgin coconut oil, room temperature
- 7 cups confectioners’ sugar
- ⅓ cup coconut milk
- ½ teaspoon kosher salt
- Shaved coconut
- Garnish: lime slices
Instructions
- For cake: Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. Line pans with parchment paper.
- In a large bowl, beat coconut oil and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, whisk together coconut milk and vanilla. Gradually add flour mixture to sugar mixture alternately with coconut milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pans and smooth tops.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
- For curd: In a small heavy saucepan, whisk together egg yolks, granulated sugar, and ½ cup strained lime juice until blended. Add butter; cook over medium heat, whisking constantly, until mixture is very thick and an instant-read thermometer registers at least 175°, about 10 minutes. Do not let boil.
- Immediately remove from heat. Strain through a fine-mesh sieve into a small bowl. Press plastic wrap onto surface and let cool for 15 minutes. Refrigerate until ready to serve, at least 1 hour. Once cooled, stir in 1 tablespoon lime zest.
- For frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and coconut oil at medium speed until creamy, 5 to 6 minutes. Reduce mixer speed to low. Gradually add confectioners’ sugar, coconut milk, and salt, beating until smooth.
- Place 1 cup frosting in a piping bag; cut a ½-inch opening. Pipe a ½-inch-thick layer of frosting around edge of 1 cake layer. Spread frosting within border. Spread ⅓ cup lime curd in center. Repeat layers once. Top with remaining cake layer. Spread a thin layer of frosting on top and sides of cake. Freeze for 30 minutes. Spread remaining frosting on top and sides of cake. Press coconut into sides of cake. Garnish with lime slices, if desired. Serve with remaining lime curd.
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