The Ultimate Tropical Escape: Irresistible Coconut Lime Layer Cake Recipe
Prepare to be swept away to a tropical paradise with every slice of this exquisite Coconut Lime Layer Cake. This stunning dessert isn’t just a cake; it’s an experience. It brings together the delicate sweetness of tender coconut cake layers, the bright, zesty tang of homemade lime curd filling, and the luxurious smoothness of a coconut-lime Swiss meringue buttercream. It’s a symphony of flavors and textures, designed to impress and delight even the most discerning palates.
The Joy of Baking: A Special Birthday Treat
There’s something uniquely heartwarming about baking a cake for a special occasion, especially a birthday. It’s not just about mixing ingredients; it’s about pouring love, care, and anticipation into every step. Birthday cakes, in particular, hold a special place in my heart because they often demand a little more creativity, a touch of elegance, and always, a generous dose of affection. Each cake tells a story, a delicious narrative of celebration and togetherness.
This past weekend, I had the pleasure of baking this extraordinary coconut lime cake to celebrate my husband’s birthday. The moment it was unveiled, I knew it was perfect. This isn’t my first rodeo with a coconut lime creation for his birthday; a previous version has graced my site for years. However, I envisioned something even grander, bolder, and more “wow-inducing.” My goal was simple: more coconut, more lime, and an overall elevated experience. And I’m thrilled to say, this recipe delivers on all fronts, transforming a beloved classic into an unforgettable masterpiece.
What Makes This Coconut Lime Cake So Special?
This isn’t just any cake; it’s a meticulously crafted dessert where each component plays a crucial role in creating a harmonious blend of flavors. From the foundational cake layers to the luscious filling and the velvety frosting, every element contributes to its irresistible charm.
The Tender Coconut Cake Layers
When it came to the cake layers, I decided not to reinvent the wheel. Instead, I turned to the proven perfection of my crazy popular Southern coconut cake recipe. These layers are renowned for their incredibly light and tender crumb, infused with a deep, authentic coconut flavor. Using unsweetened coconut milk and a touch of coconut flavoring ensures that the tropical essence shines through without being overly sweet. They provide the perfect moist and airy foundation, capable of holding up to the vibrant filling and rich buttercream, making each bite truly melt-in-your-mouth delightful.
The Zesty Lime Curd Filling
Nestled between those delicate coconut layers is a generous amount of homemade lime curd. This bright, vibrant filling is the true star of the show, cutting through the sweetness of the cake and frosting with its intense, citrusy zing. Made with fresh lime juice and zest, it offers a refreshing contrast that elevates the entire dessert. The silky smooth texture and bold flavor of the lime curd are what transform this from a simple coconut cake into a tropical sensation, providing that crucial “more lime” element I was aiming for.
Light and Fluffy Coconut-Lime Swiss Meringue Buttercream
To crown this masterpiece, a luscious coconut-lime Swiss meringue buttercream is piped over the entire cake. This isn’t your average, overly sweet frosting. Swiss meringue buttercream, while slightly more involved to make than traditional classic buttercream, is absolutely worth the effort. Its texture is incredibly light, airy, and silky smooth, melting on your tongue rather than overwhelming it. Infused with both coconut milk and fresh lime zest, it perfectly complements the cake and curd, tying all the tropical flavors together beautifully without being cloying. It’s the ideal finishing touch, adding sophistication and an exquisite mouthfeel.
Why Choose Swiss Meringue Buttercream?
Many home bakers might shy away from Swiss meringue buttercream, perceiving it as complicated. While it requires a bit more precision and attention to detail than a simple American buttercream, the rewards are immense. The process involves gently heating egg whites and sugar over a double boiler until the sugar dissolves, then whipping them into a glossy, stable meringue. Softened butter is then incorporated gradually, creating an emulsion that is incredibly smooth, less sweet, and far more stable in warmer temperatures than other buttercreams.
The resulting frosting has a luxurious, velvety texture that pipes beautifully and holds its shape without being heavy. Its subtle sweetness allows the natural flavors of coconut and lime to truly shine, rather than being masked by excessive sugar. This delicate balance of sweetness and tang is what makes it the perfect companion for our coconut lime cake, ensuring every forkful is a delightful experience. If you’ve never made it before, don’t be intimidated; with a little patience, you’ll be amazed at the professional-quality results you can achieve.
Decorating Your Tropical Masterpiece
Once your cake is assembled and frosted, the final touch is the decoration. While you can certainly get creative with intricate piping designs or edible flowers, I chose to keep my cake simple yet elegant. Gentle swirls of the coconut-lime buttercream on top provide a rustic charm, creating a beautiful texture. A generous sprinkle of golden, toasted coconut flakes around the base and on top adds both visual appeal and an extra layer of irresistible coconut flavor and crunch. Finally, thin slices of fresh lime provide a pop of vibrant color and hint at the zesty surprise within.
The beauty of this cake lies not just in its taste, but also in its presentation. It’s a dessert that feels celebratory and special, whether you’re serving it for a birthday, a summer gathering, or simply as a delightful treat for your loved ones. The hubby definitely loved this cake, and so did the rest of us – it vanished surprisingly quickly!
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Ingredients
FOR THE CAKE:
- 5 large egg whites
- 1 ½ cup unsweetened coconut milk (375 ml), divided
- 1 tablespoon coconut flavoring
- 3 cups cake flour (340 grams)
- 2 ⅓ cups granulated sugar (470 grams)
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams), softened to room temperature
LIME CURD FILLING:
- ½ cup fresh lime juice (125 ml)
- Zest of 2 limes
- ½ cup granulated sugar (100 grams)
- 5 large egg yolks
- ¼ cup unsalted butter (56 grams)
- Food coloring , optional (see Notes)
COCONUT-LIME BUTTERCREAM:
- 5 large egg whites
- 1 ¼ cups granulated sugar (250 grams)
- 2 cups unsalted butter (4 sticks, 450 grams), at room temperature
- ¼ cup coconut milk or cream of coconut
- Zest of 2 limes
- 1 teaspoon coconut extract
- Approximately 1 cup toasted coconut , sweetened or unsweetened
Instructions
TO MAKE THE CAKE:
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Preheat oven to 350°F. Butter and flour two or three 8-inch or 9-inch cake pans and line with parchment paper. (See Notes)
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In a small bowl, whisk together the egg whites, ½ cup of the coconut milk, and coconut flavoring.
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In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and remaining 1 cup coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
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Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
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Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.
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Cake layers can be made in advance. Wrap in plastic wrap and store in the fridge for up to 4 days or in the freezer for several months. Defrost before assembling.
TO MAKE THE LIME CURD:
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Add the lime juice, zest, and sugar to a small saucepan set over medium heat. Heat until sugar is dissolved, stirring occasionally.
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Add egg yolks to a medium bowl. While whisking constantly, add the heated lime juice mixture in a small steady stream until completely combined.
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Return mixture to the saucepan and cook over medium heat until thickened, 4-5 minutes, stirring constantly. Mixture should coat the back of a spoon. Stir in butter.
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Pass lime curd though a mesh strainer to remove zest and any egg bits. Stir in green extract if using. Chill completely.
TO MAKE THE COCONUT-LIME BUTTERCREAM:
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In the bowl of the stand mixer, combine the egg whites and sugar. Place over a pot of simmering water. The bottom of the bowl should not touch the water.
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Heat egg mixture, stirring frequently, until sugar is completely melted and it’s hot to the touch. For best results, insert a candy thermometer and heat mixture to 160°F.
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Transfer bowl to the stand mixer and beat with the whisk attachment on high speed until cooled and egg whites have medium peaks, about 5 minutes.
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Reduce mixer speed to medium and add butter a tablespoon at a time. Egg whites will deflate a bit and may appear soupy, but will thicken and come together once all the butter has been added. If not, chill in the fridge for 15 minutes, then whip some more.
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Stir in coconut milk or cream and lime zest and beat until light and fluffy.
TO ASSEMBLE CAKE:
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Add about 1 cup of butter cream to chilled lime curd and stir until smooth.
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Remove any domed cake tops and/or split cake layers if desired (
see my full tutorial). Place one cake layer on a cake stand or plate.
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Pipe or frost a small “dam” of buttercream around edge of the cake layer (this will keep the curd from leaking out while you assemble.). Spread ½ or ⅓ of lime curd mixture (depending on how many layers you have) into the center. Top with another cake layer.
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Repeat with remaining cake layers.
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Frost entire cake with buttercream and decorated as desired. Top with toasted coconut.
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Store cake in the fridge for at least 30 minutes before serving, and leftovers may be stored in the fridge for up to 4 days.
Notes
- This cake can be baked in either 8 or 9-inch pans. I prefer 8-inch as it makes a taller cake, but it’s up to you. You can use 2 or 3 pans, depending on the look you’re going for: double layer (2 pans), triple layer (3 pans), or quadruple layer (2 pans, then slice each layer in half). I’ve had some comments about the batter not fitting in two 8-inch pans. My pans are 4 inches deep and can accommodate a lot of batter. If you have only 2-inch deep pans, consider using 3 pans or 9-inch pans.
- Lime curd is naturally yellow in color. If you’d like it to be green, I suggest adding a tiny bit of blue gel food coloring. You can always add more, so start small. Adding green coloring will actually make it more of a neon green color.
- To toast coconut: spread into a single layer on a sheet pan and bake at 350 degrees for about 3-5 minutes. Watch closely to make sure it doesn’t burn. Let cool completely.
- For help assembling and building your cake, see my complete tutorial on how to build a layer cake.
Parts of this recipe inspired by the Layered cookbook by Tessa Huff.
Expert Tips for a Perfect Coconut Lime Cake
Achieving a bakery-quality layer cake at home is entirely possible with a few insider tips. Pay attention to these details to ensure your Coconut Lime Layer Cake is nothing short of perfection.
Choosing Your Cake Pans and Layer Count
The choice of cake pans significantly impacts the final look and height of your cake. This recipe is versatile and works well in either two or three 8-inch or 9-inch cake pans. I personally prefer 8-inch pans as they yield a taller, more impressive cake, creating a beautiful presentation when sliced. For a truly decadent look, you can even opt for a quadruple layer cake by baking in two pans and then carefully slicing each cooled layer in half horizontally. However, be mindful of pan depth: my 8-inch pans are 4 inches deep and can easily accommodate the batter. If your pans are typically 2 inches deep, I highly recommend using three pans or switching to 9-inch pans to prevent overflow and ensure even baking. Always butter and flour your pans thoroughly and line the bottoms with parchment paper for effortless release.
Mastering the Lime Curd
Lime curd is surprisingly simple to make but requires constant stirring to prevent the eggs from scrambling. The goal is a thick, spoon-coating consistency. After cooking, always pass your lime curd through a fine-mesh strainer. This crucial step removes any tiny bits of cooked egg or larger pieces of lime zest, resulting in a perfectly smooth and luxurious filling. Naturally, lime curd is a pale yellow. If you desire a more vibrant, eye-catching green hue, add a tiny drop of blue gel food coloring at a time after straining. Remember, a little goes a long way, and adding blue will create a beautiful natural-looking green rather than a neon green from pure green coloring.
Toasting Coconut to Perfection
Toasted coconut adds a wonderful depth of flavor and textural contrast to the cake. It’s easy to toast: simply spread your sweetened or unsweetened coconut flakes in a single layer on a baking sheet. Bake in a 350°F (175°C) oven for approximately 3-5 minutes. The key here is vigilance! Coconut can go from perfectly golden to burnt in a matter of seconds, so watch it closely and stir occasionally. Once golden brown, remove it from the oven and allow it to cool completely before using; it will crisp up further as it cools.
Assembling Your Layer Cake Like a Pro
Building a stable and beautiful layer cake is all about preparation. Ensure your cake layers are completely cooled before frosting. If they have domed tops, level them with a serrated knife for even layers. To prevent the luscious lime curd from oozing out, pipe a sturdy “dam” of buttercream around the perimeter of each cake layer before spreading the curd in the center. This creates a barrier that keeps your filling securely in place. For more detailed visual guidance on achieving perfectly even layers and assembling a stunning layer cake, refer to my comprehensive tutorials: How to Cut Cake Into Even Layers and How to Build a Layer Cake.
Storing Your Coconut Lime Cake
This cake is best served chilled, allowing the flavors to meld beautifully. After assembly, store the cake in the refrigerator for at least 30 minutes before slicing to ensure the buttercream and curd are firm. Any leftover slices should be stored in an airtight container in the refrigerator for up to 4 days. If you’ve baked your cake layers in advance, they can be wrapped tightly in plastic wrap and stored in the fridge for up to 4 days or frozen for several months. Always defrost frozen layers in the refrigerator before assembling.
I hope this recipe inspires you to create a truly special dessert. The combination of coconut and lime is truly a match made in heaven, delivering a burst of tropical sunshine with every bite. Whether for a birthday or just because, this cake is sure to become a cherished favorite.
Note: This recipe was originally published on Completely Delicious in January 2010.