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Perfect Coconut Lime Naked Layer Cake with Toasted Coconut and Lime Curd

coconut lime naked layer cake - featured image
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A refreshing and cozy naked layer cake featuring moist coconut cake layers, tangy lime curd, and crunchy toasted coconut topping. Perfect for summer parties and casual gatherings.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) full-fat coconut milk
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2 tablespoons fresh lime zest (from about 2 limes)
  • ½ cup (120 ml) fresh lime juice
  • ¾ cup (150 g) granulated sugar (for lime curd)
  • 4 large egg yolks
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • Pinch of salt (for lime curd)
  • 1 cup (90 g) sweetened shredded coconut
  • Optional: flaky sea salt for toasted coconut

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in vanilla extract and fresh lime zest.
  6. Add dry ingredients in three batches, alternating with coconut milk, starting and ending with dry ingredients. Mix each addition just until combined.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. While cakes bake, whisk lime juice, sugar, and egg yolks in a small saucepan. Cook over low heat, stirring constantly until thickened, about 10 minutes.
  10. Remove from heat and stir in butter and a pinch of salt. Let lime curd cool completely.
  11. Spread shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, stirring halfway, until golden and fragrant.
  12. To assemble, place one cake layer on a serving plate. Spread a generous layer of lime curd over it. Top with second cake layer.
  13. Lightly spread lime curd over the top and sides or leave sides naked for rustic look.
  14. Sprinkle toasted coconut on top and around edges.

Notes

Do not overmix the batter to keep the cake tender. Use fresh lime zest and juice for best flavor. Toast coconut carefully to avoid burning. Chill assembled cake for cleaner slicing. Lime curd can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: coconut lime cake, naked layer cake, toasted coconut, lime curd, summer cake, tropical dessert

Find it online: https://lenatable.com/perfect-coconut-lime-naked-layer-cake-recipe-with-toasted-coconut-and-lime-curd-tutorial/