The fluffiest coconut lime cake recipe! If you love coconut and lime together, this cake is for you! It’s made with delicate and moist coconut cake layers, filled with a homemade lime curd and topped with a light and airy meringue frosting! This tropical cake is always hit!
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The Coconut Cake Layers
You’ll love the delicate and moist coconut cake layers! This easy recipe is made with coconut milk, which adds a mild and creamy flavor to the cake. If you want even more coconut flavor, try adding 1 teaspoon coconut extract or, add 1 cup toasted, shredded coconut. Make sure to cool the cake layers completely before assembling the cake!
The Lime Curd Filling
To complement the sweet coconut cake, I fill the layers with a zesty and creamy homemade lime curd. It’s made with freshly squeezed lime juice! I have a separate, in-depth video tutorial for making lemon or lime curd at home! It’s an easy recipes that’s always a hit! Check out the video here:
Once the cake layers and the lime curd filling have cooled, it’s time to make the frosting! This simple meringue frosting is made by adding hot sugar syrup to whisked egg whites. The hot syrup cooks the egg whites, making this frosting completely food safe!
- I recommend using a sugar thermometer for this recipe. It’s crucial that the sugar syrup is hot enough and reaches 238F.
- Pour the sugar syrup slowly into egg whites beaten to soft peak stage. Once all the syrup is added, increase the mixer speed to high and continue whisking until the egg whites are thick and glossy.
Assembling the Coconut Lime Cake
To assemble this stunning tropical cake, spread a generous amount of lime curd between each layer and frost the cake with the meringue frosting. To keep the lime curd from oozing out the sides, pipe a barrier ring of the meringue frosting around the edge of each cake layer before filling. Garnish the cake with lime wedges and toasted coconut!
Enjoyed this coconut and lime dessert? Check out some of my other recipes you’re sure to enjoy!
- Coconut Key Lime Pie – the most delicious pie ever, with zesty lime filling, coconut crust and coconut whipped cream!
- Coconut Lime Macarons – the most delicious combo of coconut and lime, with lime buttercream and lime curd!
- Blackberry Lime Cake – this fruity cake is made with blackberry cake layers, lime curd filling and a berry whipped cream frosting!
- Coconut Lime Cheesecake – zesty and creamy coconut cheesecake topped with zesty curd and more coconut!
- Italian Coconut Cake – the classic ‘wedding’ cake, with delicate cake layers and a fluffy coconut whipped cream!
- White Chocolate Coconut Cheesecake – inspired by Raffaello chocolate truffles! Rich and creamy coconut cheesecake with coconut whipped cream!
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Coconut Lime Cake Recipe (video)
- 2 large eggs
- 1 ½ cups white granulated sugar
- ¼ cup butter, softened to room temperature
- 1 teaspoon vanilla
- 1 cup skim coconut milk
- 2 cups plus 2 tablespoons all-purpose flour
- 2 ½ teaspoons baking powder
- 1/8 teaspoon salt
For Lime Curd:
- 1 egg
- 2 egg yolks
- 1/3 cup freshly squeezed lime juice
- ½ cup white granulated sugar
- ½ cup butter
For Meringue Frosting:
- 7 egg whites
- 1 ½ cups white granulated sugar
- ½ cup water
- ½ teaspoon each: vanilla, golden rum, (or 1 teaspoon vanilla extract only)
- 1 ½ cups grated coconut
- Fresh limes
- Preheat oven to 350F. Line 2, 8-inch round cake pans with parchment paper and spray sides with non-stick spray.
- Place butter, eggs, sugar and vanilla into mixer bowl and whisk until well combined.
- Sift together flour and baking powder; add salt. Add flour alternating with coconut milk; mix on medium speed until well incorporated, do not over mix!
- Divide cake batter evenly between two cake pans. Bake in preheated oven for 30 minutes or until toothpick inserted into center comes out clean. Remove cakes from cake pan and set onto wire rack to cool completely before slicing in half.
- To prepare lime curd: place lime juice, sugar and eggs into small saucepan. Whisk together then cook over medium heat, stirring constantly, until mixture thickens into jelly like consistency. Remove from heat and whisk in butter until completely melted. Cover and set aside.
- For meringue frosting: place egg whites into mixer bowl and let stand. Combine sugar and water in small saucepan and heat over medium heat until syrup reaches 240F. When syrup is reaching required temperature, turn mixer on and whisk egg whites until soft peaks form.
- Pour syrup in thin stream, whisking egg whites on high speed. Add vanilla and rum. Continue whisking for 5-7 minutes until frosting as cooled and is thick and glossy. Use frosting immediately.
- To assemble cake, transfer a quarter of the frosting into a pastry bag. Slice cake layers in half. Spread thin layer of frosting, pipe barrier ring of frosting around the edge of the layer, add 1/3 of the lime curd and top with next layer. Use remaining frosting to frost outside of cake.
- For toasted coconut: spread onto a baking sheet and bake in oven set to 400F for 5 minutes or until golden brown. Use hand to gently press coconut into meringue frosting on the sides of cake. Garnish with lime wedges. Alternatively, sprinkle coconut onto the entire cake.
- Refrigerate cake for a few hours before serving to allow frosting and lime curd to set. If meringue begins to separate will frosting, use spatula to bring it back together; frost quickly.