I packed this Lime & Coconut Cake with tender coconut layers, zingy lime curd, and silky coconut buttercream for a bright tropical showstopper. One slice and I’m instantly dreaming of palm trees, ocean breeze, and sunshine.

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I’m obsessed with this Lime & Coconut Cake because it tastes like I ran straight into a beach bar dessert case and made the best decision there. The cake is soft, the coconut is lush without being sunscreen-y, and the lime curd cuts through everything with that sharp, tangy hit I always want.

I love how fresh lime juice keeps it bright, while full fat coconut milk gives the layers that rich, tropical thing I can’t stop thinking about. And the coconut buttercream?

Silky, sweet, just enough. But the real pull is that punchy lime against all that creamy coconut.

Ingredients

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Flour gives the cake structure, so it slices clean instead of crumbling everywhere.
Baking powder and soda help it rise light, not dense or sad.
Salt keeps the sweetness in check and makes the lime pop.
Butter brings richness, that soft crumb, and honestly, the best flavor.
Sugar sweetens things up and helps the edges get lightly golden.
Eggs hold it together and add a little protein, technically.
Lime zest is where the bright, zingy flavor really shows up.
Fresh lime juice adds tartness, so the cake doesn’t taste flat.
Coconut milk makes it tender, creamy, and just a little tropical.
Sour cream or Greek yogurt keeps the crumb moist for days.
Vanilla smooths out the sharp lime and coconut notes.
Shredded coconut adds chew, texture, and that beachy cake vibe.
Basically, lime curd brings the tangy middle everyone secretly wants.
Coconut buttercream is sweet, fluffy, and perfect for frosting lovers.
Plus extra coconut on top gives it crunch and makes it pretty.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (226 g) unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

4 large eggs, room temperature

zest of 3 limes

1/4 cup (60 ml) fresh lime juice

1/2 cup (120 ml) full fat coconut milk, well shaken

1/2 cup (120 ml) sour cream or Greek yogurt

1 teaspoon vanilla extract

1 cup (80 g) shredded coconut, toasted or untoasted per preference

For the lime curd: 1/2 cup (120 ml) fresh lime juice

For the lime curd: zest of 2 limes

For the lime curd: 3/4 cup (150 g) granulated sugar

For the lime curd: 3 large eggs

For the lime curd: 3 large egg yolks

For the lime curd: 6 tablespoons (85 g) unsalted butter, cubed

For the coconut buttercream: 1 cup (226 g) unsalted butter, softened

For the coconut buttercream: 4 cups (480 g) powdered sugar, sifted

For the coconut buttercream: 1/4 cup (60 ml) coconut cream or full fat coconut milk

For the coconut buttercream: 1 teaspoon vanilla extract

For the coconut buttercream: pinch of salt

Extra shredded coconut for decoration, toasted if desired

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 8 inch cake pans and toast shredded coconut if using toasted; set aside.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl.

3. In a large bowl, cream 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, then add 4 large eggs one at a time, mixing well after each addition. Stir in zest of 3 limes, 1 teaspoon vanilla extract, 1/4 cup (60 ml) fresh lime juice, 1/2 cup (120 ml) full fat coconut milk and 1/2 cup (120 ml) sour cream or Greek yogurt until combined. Fold in 1 cup (80 g) shredded coconut.

4. Fold dry ingredients into wet ingredients gently until just combined. Divide batter evenly between prepared pans and smooth tops.

5. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

6. While cakes bake, make the lime curd: whisk 1/2 cup (120 ml) fresh lime juice, zest of 2 limes, 3/4 cup (150 g) granulated sugar, 3 large eggs and 3 large egg yolks in a heatproof bowl. Cook over simmering water, stirring constantly, until mixture thickens and reaches about 170 to 175°F (77 to 80°C). Remove from heat and stir in 6 tablespoons (85 g) cubed unsalted butter until melted and smooth. Strain if desired and chill until spreadable.

7. For the coconut buttercream, beat 1 cup (226 g) softened unsalted butter until pale, then gradually add 4 cups (480 g) sifted powdered sugar. Add 1/4 cup (60 ml) coconut cream or full fat coconut milk, 1 teaspoon vanilla extract and a pinch of salt, then beat until smooth and spreadable. Adjust consistency with more powdered sugar or coconut milk as needed.

8. If layers are domed, level tops. Place first cake layer on a serving plate, spread a thin layer of coconut buttercream, then spread a generous layer of chilled lime curd. Top with second cake layer and repeat if you have more layers.

9. Crumb coat the cake with a thin layer of buttercream, chill briefly, then apply final coat of coconut buttercream. Press extra shredded coconut around the sides or sprinkle on top for decoration. Chill to set briefly before serving.

Equipment Needed

1. Two 8 inch round cake pans, greased and lined with parchment paper
2. Stand mixer or electric hand mixer with paddle and whisk attachments
3. Mixing bowls (one large for batter, one medium for dry ingredients, one heatproof for curd)
4. Rubber spatula and offset spatula for folding and frosting
5. Measuring cups and spoons plus a kitchen scale for accuracy
6. Zester or microplane and a citrus juicer for limes
7. Fine mesh sieve or strainer for the lime curd
8. Saucepan for simmering water to make a double boiler and a heatproof bowl that fits on top
9. Instant read thermometer to check curd temperature
10. Wire cooling racks and a cake turntable or serving plate for assembling and decorating

FAQ

Can I make this cake dairy free or use different fats? Yes. Replace butter with a vegan block butter 1:1 and use full fat canned coconut milk in place of coconut cream for the buttercream. Use a dairy free yogurt in place of sour cream. Texture and flavor will be slightly different but still excellent.

How do I prevent the lime curd from curdling? Whisk constantly over low to medium heat and remove from heat as soon as it thickens and coats the back of a spoon. Strain the curd through a fine mesh sieve if any bits form, then cool quickly to stop cooking.

Can I make components ahead and how do I store them? Bake the cakes up to 3 days ahead, wrapped and refrigerated. Store lime curd in an airtight container in the fridge for up to 1 week. Buttercream keeps in the fridge for 4 to 5 days; bring to room temperature and rewhip before using. Cake layers and assembled cake can be frozen for up to 3 months, wrapped well.

How do I toast shredded coconut and how important is it? Spread coconut in a single layer on a baking sheet and toast at 350 F (175 C) for 5 to 8 minutes, stirring halfway, until golden. Toasting adds flavor and crunch but is optional if you prefer a softer texture.

My batter looks curdled after adding coconut milk and eggs. Is it ruined? A slightly curdled or lumpy batter often just means the butter was too cool when eggs were added. Finish mixing gently; as long as ingredients are incorporated do not overmix. The cake should bake up fine.

How can I adjust tartness or sweetness? For more lime punch add up to 2 tablespoons extra lime juice to the curd or cake batter, tasting as you go. To reduce sweetness, cut 2 to 4 tablespoons sugar from the cake or buttercream, but avoid removing too much sugar from the buttercream or its texture will suffer.

Lime & Coconut Cake Recipe Substitutions and Variations

All purpose flour: Substitute a 1-to-1 gluten free flour blend (preferably one with xanthan gum) for a direct swap by weight; texture may be slightly denser.
Unsalted butter (in cake or buttercream): Use solid coconut oil or a high-quality vegan butter at a 1-to-1 ratio; expect a slight coconut flavor and a softer crumb at room temperature.
Full fat coconut milk: Replace with equal parts full fat canned evaporated milk or additional sour cream for similar richness and stability in the batter.
Sour cream or Greek yogurt: Swap with buttermilk or kefir, using 3/4 cup buttermilk for every 1/2 cup sour cream and reduce other liquid slightly if needed; yields a tangy, tender crumb.

Pro Tips

1. Bring eggs, butter and sour cream or yogurt to room temperature before you start. They emulsify more easily, the batter will be smoother, and your cake will rise and crumb more tenderly.

2. Toasted coconut gives a deeper, nuttier flavor and firmer texture, but toast it light and cool completely before folding in. Hot or oily coconut will melt into the batter and weigh it down.

3. Cook the lime curd slowly and stir constantly. Once it hits about 170 to 175°F (77 to 80°C), strain it and chill quickly in a shallow container. A cold, slightly firmer curd is far easier to spread between layers without seeping out.

4. Keep the buttercream at a spreadable consistency. If it gets too soft while assembling, chill briefly to firm up; if too stiff, add a teaspoon or two of coconut milk to loosen. Crumb coat and chill before the final coating to get smooth sides and a clean finish.

Lime & Coconut Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

857

kcal

Equipment: 1. Two 8 inch round cake pans, greased and lined with parchment paper
2. Stand mixer or electric hand mixer with paddle and whisk attachments
3. Mixing bowls (one large for batter, one medium for dry ingredients, one heatproof for curd)
4. Rubber spatula and offset spatula for folding and frosting
5. Measuring cups and spoons plus a kitchen scale for accuracy
6. Zester or microplane and a citrus juicer for limes
7. Fine mesh sieve or strainer for the lime curd
8. Saucepan for simmering water to make a double boiler and a heatproof bowl that fits on top
9. Instant read thermometer to check curd temperature
10. Wire cooling racks and a cake turntable or serving plate for assembling and decorating

Ingredients

2 1/2 cups (312 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
4 large eggs, room temperature
zest of 3 limes
1/4 cup (60 ml) fresh lime juice
1/2 cup (120 ml) full fat coconut milk, well shaken
1/2 cup (120 ml) sour cream or Greek yogurt
1 teaspoon vanilla extract
1 cup (80 g) shredded coconut, toasted or untoasted per preference
For the lime curd: 1/2 cup (120 ml) fresh lime juice
For the lime curd: zest of 2 limes
For the lime curd: 3/4 cup (150 g) granulated sugar
For the lime curd: 3 large eggs
For the lime curd: 3 large egg yolks
For the lime curd: 6 tablespoons (85 g) unsalted butter, cubed
For the coconut buttercream: 1 cup (226 g) unsalted butter, softened
For the coconut buttercream: 4 cups (480 g) powdered sugar, sifted
For the coconut buttercream: 1/4 cup (60 ml) coconut cream or full fat coconut milk
For the coconut buttercream: 1 teaspoon vanilla extract
For the coconut buttercream: pinch of salt
Extra shredded coconut for decoration, toasted if desired

Directions

Preheat oven to 350°F (175°C). Grease and line two 8 inch cake pans and toast shredded coconut if using toasted; set aside.
Whisk together 2 1/2 cups (312 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl.
In a large bowl, cream 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, then add 4 large eggs one at a time, mixing well after each addition. Stir in zest of 3 limes, 1 teaspoon vanilla extract, 1/4 cup (60 ml) fresh lime juice, 1/2 cup (120 ml) full fat coconut milk and 1/2 cup (120 ml) sour cream or Greek yogurt until combined. Fold in 1 cup (80 g) shredded coconut.
Fold dry ingredients into wet ingredients gently until just combined. Divide batter evenly between prepared pans and smooth tops.
Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
While cakes bake, make the lime curd: whisk 1/2 cup (120 ml) fresh lime juice, zest of 2 limes, 3/4 cup (150 g) granulated sugar, 3 large eggs and 3 large egg yolks in a heatproof bowl. Cook over simmering water, stirring constantly, until mixture thickens and reaches about 170 to 175°F (77 to 80°C). Remove from heat and stir in 6 tablespoons (85 g) cubed unsalted butter until melted and smooth. Strain if desired and chill until spreadable.
For the coconut buttercream, beat 1 cup (226 g) softened unsalted butter until pale, then gradually add 4 cups (480 g) sifted powdered sugar. Add 1/4 cup (60 ml) coconut cream or full fat coconut milk, 1 teaspoon vanilla extract and a pinch of salt, then beat until smooth and spreadable. Adjust consistency with more powdered sugar or coconut milk as needed.
If layers are domed, level tops. Place first cake layer on a serving plate, spread a thin layer of coconut buttercream, then spread a generous layer of chilled lime curd. Top with second cake layer and repeat if you have more layers.
Crumb coat the cake with a thin layer of buttercream, chill briefly, then apply final coat of coconut buttercream. Press extra shredded coconut around the sides or sprinkle on top for decoration. Chill to set briefly before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.