Coconut-key Lime Cake Recipe
Key Lime Curd, Coconut Swiss Meringue Buttercream, Graham Cracker Crumb, Toasted Coconut Shavings, and Coconut Sorbet
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Ingredients
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Cake
Key Lime Curd
Coconut Swiss Meringue Buttercream
Graham Cracker Crumb
Toppings
Method
Cake
- 1
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, cream the softened butter and then add eggs one at a time, mixing well. Add coconut milk and vanilla extract, and combine with dry ingredients until just mixed.
- 2
Bake the Cake
Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.
Key Lime Curd
- 3
Coconut Swiss Meringue Buttercream
- 4
Prepare the Meringue
In a heatproof bowl, whisk egg whites and sugar together. Place the bowl over simmering water and whisk until sugar is dissolved and mixture is warm. Transfer to a mixer and beat until stiff peaks form. Gradually add butter and coconut extract, mixing until smooth.
Graham Cracker Crumb
- 5
Assembly
- 6
Assemble the Cake
Layer the cake with key lime curd and coconut buttercream. Top with graham cracker crumb and toasted coconut shavings. Serve with a scoop of coconut sorbet.