We’re comfortable to share this flavorful, moist Key Lime Coconut Cake with you! Three smooth and tender key lime cake layers are stuffed and frosted with whipped cream cheese frosting on this gentle and fruity cake. It’s excellent for spring and summer season!
Key Substances
This is a fast rundown of our foremost substances. (Discover the total itemizing within the recipe card)!
- Cake flour: Makes for further tender cake layers due to its low protein content material. (We use Swans Down).
- Granulated Sugar
- Baking soda, Baking Powder, and Salt
- Eggs (room temperature). If you’re in a rush, simply place the eggs in a bowl of heat water for five minutes to heat them up a bit.
- Key Lime Juice from Focus– We like Nellie and Joe’s Model. The truth that it’s from focus offers extra taste than freshly squeezed lime juice would.
- Zest of two Limes
- Whipped Coconut Cream Cheese Frosting (flavored with coconut extract and key lime juice)
- Flaked, sweetened coconut for the surface
How one can Make Key Lime Coconut Cake
You could find the full, printable cake recipe on the backside of this put up. Here’s a fast have a look at our steps!
- Preheat the oven to 350 levels F, grease and flour three 8×2 inch spherical pans.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Put aside.
- In one other bowl, add the buttermilk, vegetable oil, lime zest and key lime juice. Â Put aside.
- Within the bowl of your mixer, add the butter and blend at medium velocity till clean. Progressively add the sugar and proceed to combine on medium velocity for 3 to five minutes till lightened in colour and fluffy. Add the eggs one by one mixing till the yellow of the yolk disappears.
- With the mixer on low velocity, alternately add the flour combination and buttermilk combination, starting and ending with the dry substances (3 additions of dry substances and a pair of of liquid). Combine simply till mixed.
- Divide batter between three ready 8 inch cake pans.
- Bake at 350 levels for 22-24 minutes or till a toothpick inserted within the middle comes out clear or with simply few crumbs connected. Let cool 10 minutes and prove.
Assembling and Adorning
As soon as the cake layers had cooled, we stuffed and frosted them with a lightweight and flavorful Coconut Whipped Cream Cheese Frosting! We added a little bit of Key Lime Juice Focus to the frosting additionally as an elective step.
This creamy and scrumptious frosting is a stabilized whipped cream, made by combining a mix of softened cream cheese, powdered sugar, and flavorings with whipped cream. After frosting the cake, we pressed sweetened flaked coconut across the sides and high. We topped with lime zest.
Recipe FAQs
Extra Coconut Muffins
When you love coconut desserts, we’ve got made many! A few of our favorites are Lemon Coconut Cake, Carrot Cake, Pina Colada Cake, and Coconut Cream Cake.
Thanks a lot for stopping by as we speak! We hope that you simply take pleasure in this cake. It makes an awesome birthday cake recipe, bathe cake, vacation cake, and extra!
Do not miss our full assortment of cake recipes in addition to our part of free cake adorning tutorials!
For the Coconut Cream Cheese Frosting
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Preheat the oven to 350 levels, grease and flour three 8×2 inch spherical pans.(We additionally like so as to add circles of parchment to the underside of the pans.)
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In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Put aside.
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In one other bowl, add the buttermilk, vegetable oil, lime zest and key lime juice. Â Put aside.
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Within the bowl of your mixer, add the butter and blend at medium velocity till clean. Progressively add the sugar and proceed to combine on medium velocity for 3 to five minutes till lightened in colour and fluffy.
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Add the eggs one by one mixing till the yellow of the yolk disappears.
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With the mixer on low velocity, alternately add the flour combination and buttermilk combination, starting and ending with the dry substances (3 additions of dry substances and a pair of of liquid). Combine simply till mixed (don’t overmix).
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Divide batter between three ready 8 inch cake pans.
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Bake at 350 levels for 22-24 minutes or till a toothpick inserted within the middle comes out clear or with simply few crumbs connected. Let cool 10 minutes and prove.
For the Coconut Cream Cheese Frosting
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Freeze your mixing bowl and beaters quarter-hour earlier than whipping the cream (half-hour if chilling within the fridge.Â
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Use the whisk attachment for a stand mixer, beaters in your hand mixer. Beat the whipped cream till stiff peaks type. You’re on the stiff peak stage once you elevate the beater and the cream stands straight up forming a peak. Hold within the fridge whereas finishing the following step. Â
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In one other bowl mix the cream cheese, powdered sugar and coconut extract and key lime juice. Beat till very clean. Fold the whipped cream into this combination. Cowl and refrigerate. If you’re piping this frosting and it turns into too smooth, simply refrigerate the stuffed piping bag for a short time. Â
*If making normal sized cupcakes with this recipe, bake at 350 for 18-20 .minutes or till toothpick comes out clear (or with a couple of crumbs connected).
