A beautifully decorated three-layer cake frosted with white coconut-lime buttercream, generously topped with crumbled macadamia nuts, and garnished with lime zest and edible flowers.

Coconut Lime Layer Cake with Macadamia Nuts

Tropical cuisine

Coconut Lime Layer Cake with Macadamia Nuts

Indulge in this exquisite Coconut Lime Layer Cake, a tropical escape baked right in your kitchen. Imagine tender, moist layers infused with the bright zest of fresh lime and the subtle sweetness of coconut milk, all enveloped in a delicate coconut cream cheese frosting. Each bite offers a delightful interplay of tangy citrus and creamy coconut, enhanced by the satisfying crunch of toasted macadamia nuts scattered generously between the layers and atop the cake. This cake is perfect for celebrations, afternoon tea, or whenever you crave a taste of paradise. It’s a unique twist on a classic cake, bringing together vibrant flavors and elegant textures for a truly memorable dessert experience that is both sophisticated and comforting. The macadamia nuts add an unexpected luxury, making this a standout bake.

Preparation time
40 min
Cooking time
35 min
Total time
1 hr 15 min
Servings
12

Instructions

Prepare Cake Layers

  1. 1Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. 2In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. 3In a large bowl, cream together softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
  4. 4Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lime zest, and lime juice.
  5. 5Gradually alternate adding the dry ingredients and coconut milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. 6Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.

Make Coconut Cream Cheese Frosting

  1. 1In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  2. 2Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increase speed to medium and beat until fluffy.
  3. 3Stir in the coconut milk and vanilla extract until the frosting is smooth and spreadable. If too thin, add more powdered sugar; if too thick, add a tiny bit more coconut milk.

Assemble Cake

  1. 1Once cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top.
  2. 2Sprinkle about half of the toasted macadamia nuts over the frosting.
  3. 3Place the second cake layer on top and repeat with another cup of frosting and the remaining macadamia nuts.
  4. 4Top with the final cake layer. Frost the top and sides of the cake with the remaining frosting, creating smooth sides or decorative swirls.
  5. 5Garnish with fresh lime zest and additional macadamia nuts, if desired.
  6. 6Refrigerate for at least 30 minutes to allow the frosting to set slightly before serving. Let sit at room temperature for 15-20 minutes before slicing for optimal flavor and texture.

Nutrition Information

Calories
451 kcal
Protein
4 g
Fat
25 g
Carbs
55 g
NutrientPer serving
Calories451 kcal
Protein4 g
Fat25 g
Carbs55 g

Tips

  • Ensure all cold ingredients like eggs, butter, and cream cheese are at room temperature for a smooth, lump-free batter and frosting.
  • Toasting macadamia nuts gently in a dry pan until fragrant enhances their flavor and crunch, adding depth to the cake's texture.
  • For clean slices, use a sharp knife warmed under hot water and wiped dry between each cut.

By Chef Michael Ilin