Tropical
Coconut & Lime Layer Cake
Toasted coconut sponge with lime curd and whipped coconut frosting. Tastes like a tropical holiday.
Method
- Preheat oven to 170°C (150°C fan). Grease and line two 20cm round tins.
- Cream butter and sugar until fluffy. Add eggs one at a time.
- Fold in flour, desiccated coconut, coconut milk, lime zest, and vanilla.
- Divide between tins. Bake for 30 to 35 minutes until golden and springy. Cool completely.
- For the lime curd: whisk lime juice, zest, sugar, and eggs in a heatproof bowl over simmering water. Stir constantly until thick (about 10 minutes). Remove from heat, stir in butter. Cool and chill.
- For the frosting: beat butter until very pale. Add icing sugar gradually, then coconut cream. Beat until light and fluffy.
- Split each cake layer horizontally. Fill layers with lime curd and frosting alternately.
- Frost the outside, then press toasted coconut flakes onto the sides and top.
Tips & Notes
- Toast coconut flakes in a dry pan over low heat — they burn easily, so watch constantly.
- The lime curd can be made 3 days ahead and kept in the fridge.
- Use full-fat coconut milk from a can — light versions will make the sponge dry.
Love This Recipe?
If you'd rather leave the baking to us, we can create a bespoke version of this cake for your next celebration.