Springtime Coconut & Lime Curd Cake
 
 
Ingredients
  • For the Cake:
  • 2 boxes white or yellow cake mix
  • 16 ounces sour cream
  • 15 ounces coconut milk
  • 6 large eggs, beaten
  • ½ cup coconut oil, melted and cooled
  • 1½ cups sweetened, shredded coconut
  • 1 cup of sweetened, shredded coconut, toasted
  • For the Curd:
  • ½ cup, 1 stick butter softened to room temperature
  • zest of 4 limes, medium to large in size
  • ½ cup fresh lime juice
  • 1 cup granulated sugar
  • 4 large eggs
  • pinch of salt
  • For the Frosting:
  • ½ cup, 1 stick butter softened to room temperature
  • ½ cup vegetable shortening
  • 2 pounds confectioner’s sugar
  • 2 tablespoons meringue powder
  • pinch of salt
  • 2 teaspoons vanilla extra
  • 4-6 tablespoons half & half
Instructions
  1. For the cakes:
  2. Preheat oven to 350*
  3. Lightly grease and flour 3 9-inch cake pans. If available, line the bottom of each pan with a round parchment circle to make cake removal even simpler. Set aside while you assemble the batter.
  4. Pour the 2 cake mixes into a large bowl. Using a whisk, combine the cake mix with the sour cream, coconut oil, coconut milk, and eggs.
  5. Fold in 1½ cups of shredded coconut.
  6. Evenly distribute the batter among the 3 prepared cake pans.
  7. Bake for 30 minutes or until a cake pin inserted into the middle comes out clean.
  8. Let cool 10 minutes then turn out on to a wire rack to cool completely before slicing, layering and frosting.
  9. To toast the remaining 1 cup of coconut, place a pan on the stove over medium heat.
  10. Stir the coconut constantly for 5-7 minutes until lightly brown and golden.
  11. Remove from heat and set aside until you are ready to assemble the cake.
  12. For the curd:
  13. In an electric mixer, cream together the softened butter and sugar.
  14. Add in the zest of 4 limes.
  15. One at a time, add in the eggs mixing each well into the butter & sugar before adding the next.
  16. Lastly, add in the lime juice and a pinch of salt.
  17. Transfer the entire mixture to a medium-size saucepan and place it on low to medium-low heat.
  18. Stir the mixture constantly for 10-15 minutes, being sure to scrape the bottom of the pan.
  19. The curd will begin to thicken after 10 minutes, when the mixture reaches 170-175*
  20. Once thickened, remove from heat and transfer to a clean bowl
  21. Place plastic wrap on top of curd so the plastic touches the curd itself. This will ensure a skin doesn’t form overtop of the curd.
  22. Place the curd in the refrigerator for at least 2 hours until chilled before layering in the cake.
  23. For the frosting:
  24. In the bowl of an electric mixer, combine the butter and shortening.
  25. Add in 4 tablespoons half & half and the vanilla extract. Combine well.
  26. Add in the meringue powder, salt and 1 cup of confectioner’s sugar and combine.
  27. Continue adding the confectioner’s sugar, 1 cup at a time until it’s all combined into the frosting.
  28. Add in the additional tablespoons of half & half to achieve desired thickness.
  29. To Assemble:
  30. Slice the top off of each cake so an even top is formed.
  31. Frost a thin layer of buttercream on the top of each cake layer.
  32. Place the first frosted layer on the serving tray.
  33. On top of the thin layer of frosting add a spoonful of cooled lime curd and spread it evenly across the cake.
  34. Taking the next cake layer, place the frosted side down, facing the curd.
  35. Now frost the top of the 2nd layer with a thin layer of frosting. Add a spoonful of curd on top of the thin layer of frosting and spread it evenly across the cake.
  36. Taking the last cake, place the frosted side down, again facing the curd.
  37. Using the rest of your frosting, frost the top and sides of the cake.
  38. Top the cake with the toasted coconut.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/springtime-coconut-lime-curd-layer-cake/