Ingredients
Cake Batter:
1 ½ sticks (170 g) unsalted butter, softened
2 cups (400 g) sugar
4 large eggs, room temperature
3 cups (342 g) cake flour
2 tsp (8 g) baking powder
½ tsp (3 g) baking soda
½ tsp (3 g) salt
1 cup (235 g) buttermilk
⅓ cup key lime juice concentrate
¼ cup (54 g) vegetable oil
Zest of 2 limes
Coconut Cream Cheese Frosting:
16 oz cream cheese, softened
2 cups (230 g) powdered sugar, sifted
3 cups (696 g) heavy cream, cold
1 tbsp (12 g) coconut extract
2 tsp key lime juice concentrate (optional)
Decoration:
14 oz (396 g) sweetened shredded coconut
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour three 8×2 inch round pans. Line bottoms with parchment.
2. Whisk together cake flour, baking powder, baking soda, and salt.
3. In another bowl, combine buttermilk, oil, lime zest, and key lime juice. Set aside.
4. In a large bowl, cream butter until smooth. Add sugar gradually, beat until fluffy (3–5 minutes).
5. Add eggs one at a time, mixing well.
6. With mixer on low, alternate dry and wet ingredients until combined. Do not overmix.
7. Divide batter evenly between pans. Bake 22–24 minutes, until toothpick comes out clean. Cool 10 minutes, transfer to racks.
8. Whip heavy cream to stiff peaks. Chill.
9. Beat cream cheese, sifted powdered sugar, and coconut extract. Add lime juice if desired.
10. Fold whipped cream into cream cheese mixture. Chill.
11. Assemble cake: layer, frost, repeat. Cover sides and top with shredded coconut. Garnish with lime zest or slices.
Notes
– Makes ~7 ½ cups batter.
– For cupcakes: bake at 350°F for 18–20 minutes.
– Always cool cakes before frosting.
– Chill finished cake for 30 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Cuisine: American, Tropical Fusion