Imagine a dessert that transports you to a sun-drenched beach with every single bite - our Coconut Cake with Lime Curd Filling is exactly that magical creation! This isn't just another cake; it's a culinary journey that blends the creamy richness of coconut with the zesty punch of lime, creating a dessert so irresistible that it'll have your guests begging for the recipe. Whether you're looking to impress at a summer gathering or simply treat yourself to a slice of tropical heaven, this cake promises to be your new obsession.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup lime curd
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside the dry ingredients mixture.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with coconut milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in the shredded coconut, distributing evenly throughout the batter.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, carefully slice each cake layer horizontally to create four thin layers.
- Spread lime curd between each layer, stacking them carefully to create a multilayered cake.
- Dust the top of the cake with powdered sugar just before serving.
- For best flavor, refrigerate the cake for 1-2 hours before serving to allow the lime curd to set and flavors to meld.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and coconut milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check Cake Doneness Carefully: Use the toothpick test, but remove the cake when just a few moist crumbs cling to it to prevent drying out.
- Cooling is Crucial: Allow the cake to cool completely before adding lime curd to prevent melting and ensure clean, distinct layers.
- Chill for Maximum Flavor: Refrigerating the cake for a few hours before serving allows the flavors to meld and the lime curd to set perfectly.
- Garnish Options: Consider toasting some extra coconut flakes to sprinkle on top for added texture and visual appeal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 95mg
