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Coconut Key Lime Pie Cake Recipe

Coconut Key Lime Pie Cake Recipe
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★★★★★

5 from 9 reviews

Coconut Key Lime Pie Cake is a delightful fusion of tropical flavors in a cake form. This recipe combines the tangy zest of fresh limes with the rich creaminess of coconut for a truly indulgent dessert experience.

Ingredients

Scale

For the Lime Curd:

  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 g) fresh lime juice (about 4 large limes)
  • 4 teaspoons (7.2 g) lime zest
  • 3 whole eggs (at room temperature)
  • 3 egg yolks (at room temperature)
  • 2 teaspoons (8 g) LorAnn key lime flavor
  • 4 tablespoons (56 g) unsalted butter, cold, cut into cubes
  • Green food gel (optional)

For the Graham Cracker Crust:

  • 1 1/2 cups (180 g) graham cracker crumbs, about 12 rectangular crackers
  • 1/2 cup (113 g) unsalted butter, melted
  • 1/4 cup (50 g) granulated sugar
  • 1/4 teaspoon (1.5 g) salt

For the Coconut Lime Cake:

  • 3 cups (345 g) cake flour
  • 1 tablespoon (10 g) baking powder
  • 1 teaspoon (5.6 g) salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 1/2 cups (350 g) granulated sugar
  • 8 large egg whites, room temperature
  • 1 tablespoon (16 g) coconut emulsion
  • 1 teaspoon (4.2 g) vanilla extract
  • 2 teaspoons (11.2 g) lime zest
  • 1 cup (231 g) canned coconut milk

For the Coconut Buttercream:

  • 2 cups (452 g) unsalted butter, slightly chilled
  • 1/4 cup (60 g) cream of coconut
  • 6 cups (750 g) powdered sugar, measured then sifted
  • 4 teaspoons (16.8 g) coconut emulsion
  • Pinch of salt

For the Topping:

  • 1 1/2 cups (150 g) sweetened shredded coconut

Instructions

  1. FOR THE LIME CURD

    In a small saucepan, combine the sugar, lime juice, and lime zest over medium heat. Stir until the sugar is dissolved. Add the key lime extract, egg yolks, and whole eggs, stirring constantly. Cook for 5-6 minutes until thickened. Remove from heat, stir in butter until smooth. Strain through a sieve, cool, then refrigerate.

  2. FOR THE GRAHAM CRACKER CRUST

    Preheat oven to 375°F. Mix graham cracker crumbs, melted butter, and sugar. Press into pans and bake until golden brown.

  3. FOR THE COCONUT LIME CAKE

    Cream butter and sugar, add egg whites, emulsion, and vanilla. Alternate adding flour mixture and coconut cream. Bake until golden.

  4. FOR THE COCONUT BUTTERCREAM

    Beat butter and coconut cream, add powdered sugar, extracts, and salt. Mix until fluffy.

  5. ASSEMBLY

    Level cakes, layer with lime curd, coconut, and crumbs. Frost, decorate with toasted coconut and lime zest.

Notes

  • This cake is best served chilled for a refreshing treat.
  • Adjust the sweetness of the buttercream to suit your taste preferences.

Nutrition

Keywords: Coconut Key Lime Pie Cake, Key Lime Cake Recipe, Coconut Lime Dessert, Tropical Cake Recipe

Find it online: https://lucabites.com/coconut-key-lime-pie-cake-recipe/