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Lexi's Coconut Cake with Lime Curd Filling
My daughter turned 15 this weekend. She wanted a cake we saw on Pinterest. Sadly the Pinterest link to the recipe was no longer a good link. So I made up this cake for her. This is a time consuming recipe; not difficult, just many steps. Please note that there is a difference between coconut milk & coconut cream. This is not low in fat, but it sure is yummy. Everything in moderation, right? For a special occasion it presents very pretty. **Unless you use store bought/jarred lime curd, this recipe should be started the day before you plan to serve it to allow the lime curd to set up** Ingredients
- For Cake
- 2 Boxes white cake mix
- 8 Egg whites (reserve 4 of the yolks)
- 2/3 Cup melted butter
- 2 1/2 Cups coconut milk
- For Lime Curd
- 1 Cup sugar
- 1 Cup lime juice
- 1 Tbsp lime zest
- 4 egg yolks, lightly beaten
- 1/2 Cup butter, cut into 6 cubes
- For Icing
- 1 13.5 oz can coconut cream, chilled
- 16 oz cream cheese, room temperature
- 1 Cup butter, room temperature
- 1/2-1 Cup powder sugar
- 1 14 oz bag sweetened coconut
Directions
- Preheat over to 350 degrees.
- Spray three 8" round cake pans with baking spray. line bottom with parchment & spray parchment.
- In a large mixer mix all cake ingredients. Batter will be thicker than a standard box cake mix. Be sure to scrape sides & bottom to ensure no dry lumps. Divide cake batter evenly between 3 pans. Tap/pound filled pans on counter to eliminate air bubbles, about 20 taps/pounds per pan. Bake for 24-28 minutes, or until a cake tester inserted in center of cake comes out clean. Allow to cool in pan 10-15 minutes then turn out on a wire rack to cool completely. ** When turning the cakes out of the pan to cool, before flipping top side up, gently remove the parchment from the bottom of the cakes**
- For the Lime Curd
- Mix the sugar, juice & zest in a non-aluminum 3.5 qt. sauce pan over medium high heat. Whisking almost continuously bring to a boil. Once boiling, turn heat down to medium. Take 1/2 cup of the mixture & pour into the egg yolks, whisking the entire time. Pour the egg mixture into the pan of juice & whisk continuously for 12-15 minutes, at a slow boil, until the mixture thickens some & will coat the back of a spoon. Remove from heat & mix in one cube of butter at a time, make sure each cube of butter is completely incorporated before adding the next. Cover the curd with plastic wrap, laying the plastic wrap directly on top of the curd to ensure a film does not form on the top. Refrigerate at least 3-4 hours but best overnight.
- For the Icing
- Remove can of coconut cream from the fridge, being careful not to shake it. Carefully scoop out the solid portion of the cream. You do not want any liquid that may be in the can. Place the coconut cream, cream cheese & butter in a mixing bowl. Beat until creamy & smooth. Slowly, in small batches, begin to add powder sugar until it is to your liking. Dont over sweeten the icing because the coconut on the outside of the icing will add more sweetness. It should be thick & able to stick to the sides of the cake. If it's too this refrigerate it until it is thick enough to frost.
- Assembly
- Cut the top/dome off of each cake layer. Place thickest layer on a cake stand.
- Place 1/2 of the lime curd on the first layer. Gently place the second cake layer on top of the lime curd. DO NOT press down or the curd will spill out the sides. Repeat with the final layer.
- Ice the cake. It does not need to be perfect. Try to get some of the icing into the edges of the layers.
- Using your hands, in small scoops gently stick the coconut to the icing.
- Enjoy!
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