Towering Coconut Cake with Lime Curd

Towering Coconut Cake with Lime Curd
14 servings

This cake is to die for! Moist white cake and mouth-puckering lime curd is an awesome combo. The addition of grated fresh coconut and rum-spiked whipped cream makes this a truly decadent and special cake.

To grate fresh coconut, poke the coconut in its soft “eye”. (There are two small round dents on one end of the coconut. Try poking both to determine which is the soft one). Drain the milk from the coconut and you can always spoon some over the cooked cake to keep it moist. Smash the coconut with a hammer or other heavy object until it cracks open (or into large pieces). Grate the white meat side of the coconut pieces on a box grater. Yield is 8 servings.




Butter, for baking pans
2 ¾
cup all-purpose flour
2 ½
tsp baking powder
tsp salt
1 ½
cup sugar
cup unsalted butter, room temperature
large eggs
cup milk
tsp vanilla extract

Lime Curd

cup sugar
pinch salt
large egg yolks
lime, grated zest only
cup fresh lime juice
cup butter, cut into chunks


cup whipping (35%) cream
Tbsp icing sugar
Tbsp rum


1 1
coconut, skin removed and grated, toasted


Step 1

Preheat oven to 350 degrees F.

Step 2

Butter and flour two 9-inch round cake pans.

Step 3

Sift flour, baking powder and salt in a large bowl to blend.

Step 4

Using an electric mixer with the paddle attachment, whip sugar and butter on medium-high for 5 minutes or until fluffy, scraping down the sides as needed.

Step 5

Add the eggs one at a time, beating well after each addition.

Step 6

Add the vanilla.

Step 7

Alternately beat in 1/3 of the milk and vanilla mixture and then 1/3 flour mixture into butter mixture until all of it is combined.

Step 8

Divide batter equally among pans.

Step 9

Bake until a tester inserted into centre of cakes comes out clean, about 25 minutes.

Step 10

Cool completely.

Step 11

Combine sugar, salt, egg yolks, lime zest and lime juice in a medium stainless steel bowl and place it over a medium pot of simmering water, making sure the bottom of the bowl does not touch the water.

Step 12

Cook, stirring constantly with a whisk, until thickened, about 10 minutes.

Step 13

Remove from the heat and stir in the butter.

Step 14

Cover the surface of the curd with plastic wrap and cool.

Step 15

Whip the cream and sugar in an electric mixer until medium peaks hold.

Step 16

Stir in the rum.

Step 17

Cut the cakes in half crosswise.

Step 18

Put a cake layer on a cake plate.

Step 19

Spread a layer of lime curd on top.

Step 20

Top with the second layer and spread with more curd.

Step 21

Repeat with the remaining layers and the remaining curd, ending with a cake layer.

Step 22

Cover the cake completely with the cream and press the grated coconut all over the cake.

Rate Recipe

My rating for Towering Coconut Cake with Lime Curd