This coconut lime cake is layered with bright, tangy lime curd and a whipped coconut cream cheese frosting, then finished in a soft cloud of toasted meringue. It’s light yet indulgent, with that perfect balance of tropical sweetness and citrusy brightness in every bite.

Yield: 16-20 Servings

Mis en Place

Coconut Cake

360 G All Purpose Flour
285 G Cake Flour
10 G Baking Powder
2 G Baking Soda
5 G Salt

170 G Unsalted Butter, softened
330 G Granulated Sugar

5 Egg Whites, large

120 G Sour Cream, room temperature
10 G Vanilla Extract
5 G Coconut Extract

240 G Coconut Milk, room temperature

80 G Sweetened Shredded Coconut

Lime Curd

70 G Fresh Lime Juice
Zest of 1 Lime
90 G Granulated Sugar
2 Eggs, large
85 G Unsalted Butter, cubed
Pinch of Salt

Cream Cheese Frosting (for filling)

250 G Cream Cheese, room temperature
120 G Unsalted Butter, room temperature
300 G Icing Sugar, sifted
5 G Vanilla Extract
5 G Coconut Extract
Pinch of Salt

Swiss Merigue (for exterior)

200 G Egg Whites
300 G Granulated Sugar
Pinch of Salt
5 G Vanilla Extract

Toasted Shaved Coconut, optional

Method

Step 1

Bake Coconut Cake

Preheat oven to 350°F (175°C). Grease and line three 8” cake pans with parchment paper.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

Beat in the egg whites until fully combined, then add sour cream, vanilla extract, and coconut extract. Mix until incorporated. The mixture may look slightly curdled—this is normal due to the emulsion of butter and liquid ingredients.

With the mixer on low speed, slowly add the dry ingredients, followed by the coconut milk. Mix until just combined.

Add shredded coconut and whisk briefly by hand to ensure there are no butter lumps at the bottom of the bowl and the batter is evenly mixed. The batter will be slightly thick.

Divide evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely before assembling.

Step 2

Make Lime Curd

In a heatproof bowl set over a pot of simmering water, whisk together lime juice, zest, sugar, eggs, and salt.

Cook over medium heat, stirring constantly, until thickened and the mixture coats the back of a spoon (82–84°C / 180–183°F).

Remove from heat and whisk in butter, one piece at a time, until smooth and emulsified.

Strain if desired and chill completely until set.

Step 3

Make Cream Cheese Frosting

In a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth.

Add icing sugar gradually and mix on low speed until incorporated. Increase speed slightly and mix until smooth.

Add vanilla, coconut extract and salt, mixing just until combined. Chill slightly if needed for a firmer consistency.

Step 4

Make Swiss Meringue

Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 70°C (160°F).

Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until stiff, glossy peaks form and the bowl is cool to the touch.

Add vanilla and salt, mixing briefly to combine.

Assemble the Cake

Level cake layers if needed.

Secure the first layer onto a cake board with a small amount of frosting. Pipe a dam of cream cheese frosting around the edge. Spread a thin layer of frosting inside, then add a layer of lime curd within the dam and a sprinkling of toasted shaved coconut.

Repeat with the second layer.

Top with the final cake layer and chill for 20–30 minutes to stabilize.

Cover the cake with Swiss meringue, creating soft swirls. Lightly torch the meringue until golden.

Chill briefly to set. Serve and enjoy!