Luscious Coconut-Limón Dream Layered Cake

Experience a tropical getaway with every forkful of this Luscious Coconut-Limón Dream Layered Cake. Fluffy layers of coconut-infused cake are complemented by a bright limón (lime) frosting, making it a refreshing treat for any occasion.

This cake is perfect for summer gatherings, birthdays, or simply when you crave a slice of something delightful. The combination of creamy coconut and zesty lime offers a unique twist that will impress your guests and leave them asking for more.

Luscious Coconut-Limón Dream Layered Cake

Serves: 8-10 Prep Time: 30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 360 calories 18g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1/2 cup unsalted butter, softened
• 1 cup coconut milk
• 4 large eggs
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon limón zest

FOR THE FROSTING

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 2 tablespoons limón juice
• 1 teaspoon limón zest
• 1 cup toasted coconut flakes for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and limón zest.
4. In another bowl, combine the flour, baking powder, shredded coconut, and salt. Gradually add this dry mixture to the wet ingredients, alternating with coconut milk. Mix until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
7. While the cakes are cooling, prepare the frosting by beating the softened butter until creamy. Gradually add the powdered sugar, coconut milk, limón juice, and limón zest, mixing until smooth and fluffy.
8. Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of frosting on top, then place the second cake layer on top and frost the top and sides of the cake.
9. Garnish the cake with toasted coconut flakes and additional limón zest if desired. Slice and serve at room temperature.

Notes

For a stronger coconut flavor: use sweetened coconut flakes in the frosting and cake for added sweetness.

For an extra burst of flavor, add lime zest to the cake batter and frosting. You can also swap out regular coconut milk for coconut cream for a richer texture.

Make sure to let the cake cool completely before frosting to prevent melting. Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cake also freezes beautifully; just wrap it tightly in plastic wrap and foil.