• 1 cup (120g) all purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup + 2 Tbsp (142g) butter, room temperature

• ¾ cup (149g) granulated sugar

• 3 large eggs

• ½ tsp coconut flavor

• ⅓ cup (95g) cream of coconut

Lime Buttercream

• 1 ½ cup (339g) butter, 3 sticks, softened

• 1 cup (236ml) vegetable shortening

• zest of 2 limes

• juice of 1 lime

• 4 cups (454g) powdered sugar

Decoration

• 5-7 limes, sliced to decorate cake

Coconut Cake

• Preheat the oven to 350º F (175°C). Using butter, generously grease the bottom and sides of two 6-inch round cake pans or springform pans. Line the bottoms with a round piece of parchment paper to prevent sticking. To ensure your cake layers bake evenly with flat tops, consider placing a bake-even strip around each pan. You can easily make your own by cutting a towel or old shirt to fit, thoroughly wetting it (then squeezing out excess water until just damp), and securing it around the pan with a safety pin.
• In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  1 cup (120g) all purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt
• In a larger mixing bowl, cream together the room temperature butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This usually takes about 3-5 minutes. Then, beat in the eggs one at a time, followed by the coconut flavor, mixing lightly until just combined.
  1/2 cup + 2 Tbsp (142g) butter, 3/4 cup (149g) granulated sugar, 3 large eggs, 1/2 tsp coconut flavor
• Gently fold in the cream of coconut by hand using a spatula until fully incorporated. Overmixing at this stage can lead to a tough cake.
  1/3 cup (95g) cream of coconut
• Add half of the dry flour mixture to the wet ingredients. Do not simply dump it in; rather, gently sprinkle spoonfuls over the wet mixture. Carefully fold until no dry streaks of flour remain. Repeat this process with the remaining half of the flour, ensuring you scrape the sides and bottom of the bowl to incorporate everything without overmixing.
• Divide the batter evenly between the two prepared cake pans. You can use a kitchen scale for precise division, or simply eyeball it.
• Bake for 22-27 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Baking times may vary depending on your oven, so keep an eye on them.
• Once baked, remove the cakes from the oven and allow them to cool in their pans on a wire cooling rack for 10 minutes. After 10 minutes, carefully invert the cakes onto the cooling rack, removing them completely from the pans. If using springform pans, release the sides and bottom. Let the cake layers cool completely before frosting, as warm cake will melt the buttercream. Once cool, gently peel off the parchment paper rounds from the bottom of each cake layer. If your cake tops are uneven, now is the ideal time to level them using a serrated knife or a specialized cake leveler for a neat presentation.
• If you plan to assemble the cake later, wrap the cooled cake layers tightly in plastic wrap. They can be stored in the refrigerator for up to one week or frozen for up to two months.
• If you wish to make a taller, four-layer cake (like the one pictured), simply double the entire cake recipe and repeat the baking steps for four 6-inch layers.

Lime Buttercream

• In a large mixing bowl, combine the softened butter and vegetable shortening. Beat them together using an electric mixer until the mixture is light, creamy, and fluffy, which typically takes about 3-4 minutes.
  1 1/2 cup (339g) butter, 1 cup (236ml) vegetable shortening
• Add the fresh lime zest and lime juice to the butter and shortening mixture. Continue beating with the electric mixer until these vibrant flavors are fully incorporated, about 1-2 minutes.
  zest of 2 limes, juice of 1 lime
• Gradually add the powdered sugar, one cup at a time. Begin by mixing it in by hand with a spatula to prevent a “sugar cloud,” then switch to the electric mixer once partially combined. Continue adding powdered sugar until the frosting reaches your desired consistency and sweetness. You may not need all 4 cups, or you might need a little more, depending on your preference and the humidity.
  4 cups (454g) powdered sugar

Decoration

• Slice 5-7 limes thinly, ensuring uniform thickness for a beautiful display. To remove excess moisture, arrange the slices in a single layer on a paper towel, then cover with another paper towel. For optimal dryness, refrigerate the limes on paper towels overnight. If time is limited, chill them for at least an hour. Drier lime slices adhere better to the cake and maintain their fresh appearance longer.
  5-7 limes

How to Assemble the Cake

• Spread a small amount of lime buttercream onto a 6-inch round cardboard cake circle or your serving plate. This acts as an anchor. Carefully place your first leveled cake layer on top of the buttercream. Spoon a desired amount of buttercream (I typically use 1/3 to 1/2 cup) onto this layer and spread it evenly with an offset spatula. Decide how much or how little frosting you want between each layer to customize your cake’s height and sweetness.
• Repeat this layering process with the remaining cake layers and buttercream. Once all layers are stacked and filled, apply a thin layer of frosting to the top of the cake.
• Next, apply a thin crumb coat to the sides of the cake, filling in any gaps between the layers. If you’re aiming for a “naked cake” look, use a small offset spatula to spread just enough frosting to cover the sides while still allowing the cake layers to be visibly prominent. The frosting between the layers does not need to be perfectly smooth as the cake layers are meant to show.
• To ensure the frosting is firm enough to hold the lime slices, place the assembled cake in the refrigerator. If serving the next day, loosely cover the cake with plastic wrap or place it in a cake carrier and chill overnight. If serving the same day, refrigerate for as long as possible (at least 1-2 hours) until the buttercream is well-set and firm to the touch. This firm frosting is crucial for the lime slices to adhere properly without sliding.
• Before the final decoration and serving, if you used a cake circle, carefully transfer the chilled cake to your desired serving plate or cake stand.
• To apply the lime slices, dab a very small amount of firm buttercream onto one side of each dried lime slice. Gently but firmly press the buttercream-coated side onto the chilled cake. Continue this process, overlapping the slices as desired, until the entire visible surface of the cake is adorned with limes.
• For an extra flourish, use a piping bag fitted with a round piping tip (such as a Wilton 1A or 12) to pipe elegant swirls or dollops of any remaining lime buttercream on top of the cake. Crown each buttercream swirl with an additional lime slice or a small lime wedge for a beautiful finish.
• Slice, serve, and enjoy this tropical delight!

This recipe, as written, will yield two beautiful 6-inch cake layers or one standard 8-inch cake. To create the impressive four-layer 6-inch cake shown in the photos, simply double the entire recipe for both the cake and the buttercream.