Ingredients:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- Juice of 2 limes
- 4 large eggs
- ½ teaspoon salt
- 1 cup coconut milk
- Zest of 1 lime
- 2 ½ teaspoons baking powder
- 4 cups powdered sugar
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- ¼ cup heavy cream
- Zest of 2 limes
- 2-3 tablespoons coconut milk
- Optional: green food coloring
- For decoration: toasted coconut flakes, lime slices, edible flowers
Instructions
1. Prepare the Cake Pans
Begin by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them thoroughly with butter or non-stick spray, then lightly dust with flour. This will ensure your cakes release easily from the pans once baked.
2. Combine the Dry Ingredients
In a separate mixing bowl, combine the all-purpose flour, baking powder, and salt by sifting them together. Sifting the dry ingredients ensures a lighter, airier texture in your finished cake and helps the baking powder distribute evenly throughout the batter. After blending the ingredients, put this bowl aside for later use.
3. Cream the Butter and Sugar
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process usually takes around 3-5 minutes. You’ll notice the butter changing color slightly and taking on a pale yellow hue. Creaming the butter and sugar properly is essential, as it incorporates air into the batter, helping the cake rise and become tender.
4. Add Eggs One at a Time
Crack the four large eggs into a separate bowl. This step helps avoid any eggshells sneaking into your batter. Incorporate the eggs into the butter and sugar mixture one by one, making sure to beat thoroughly after each addition. Make sure the eggs are fully incorporated before moving on. Adding them slowly helps the batter maintain its emulsified texture, ensuring a smooth and even bake.
5. Incorporate the Wet Ingredients
To the butter-egg mixture, add 1 teaspoon of vanilla extract, lime zest, and lime juice. Stir until well combined. The lime adds a delightful tartness that will balance out the sweetness of the coconut and sugar.
6. Alternating Dry and Wet Ingredients
Slowly add the dry ingredients (the flour mixture) to the wet mixture, alternating with coconut milk. Start by adding a portion of the dry ingredients, mix until just combined, then add some coconut milk. Repeat this process, ending with the dry ingredients. Be cautious not to overmix the batter, as it should remain light and fluffy. The coconut milk gives the cake a rich, tropical flavor while keeping it moist.
7. Bake the Cakes
Once your batter is well-mixed, divide it evenly between the three prepared cake pans. Use a spatula to smooth the top of each pan to ensure even baking. Put the pans in the oven that has been preheated, and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Turn the pans midway through the baking process to promote even cooking.
8. Cool the Cakes
After the cakes have baked, remove them from the oven and allow them to cool in their pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely. Cooling the cakes completely is crucial before frosting them, as warm cakes can cause the frosting to melt and slide off.
Making the Coconut Lime Buttercream Frosting
9. Cream the Butter
While the cakes are cooling, it’s time to prepare the frosting. Start by beating 1 cup of softened butter in a mixing bowl until it is creamy and smooth. This usually takes around 2 minutes.
10. Add Powdered Sugar
Gradually add the 4 cups of powdered sugar, about a cup at a time, beating well after each addition. The powdered sugar gives the frosting its sweetness and structure, so add it slowly to avoid lumps.
11. Incorporate Coconut Milk and Lime
Once all the sugar is incorporated, add 2-3 tablespoons of coconut milk, zest of 2 limes, and juice of 2 limes. Keep mixing until the frosting reaches a fluffy, well-combined consistency. If the frosting is too thick, you can add a bit more coconut milk to reach your desired consistency.
12. Optional: Add Food Coloring
If you want to add a fun, tropical vibe to your cake, you can incorporate a few drops of green food coloring into the frosting. This is optional, but it can make your cake pop visually.
Assembling the Cake
13. Level the Cakes
If your cakes have domed tops, use a serrated knife to level them so that they stack evenly. This step ensures a professional-looking cake with smooth layers.
14. Frost the Cake Layers
Start by placing the first layer of cake on your chosen serving plate or cake stand. Spread a generous layer of the coconut-lime buttercream frosting over the top. Add the second cake layer and repeat. Once all three layers are stacked, frost the entire cake with a thin layer of frosting to create a crumb coat. Chill the cake in the fridge for about 15 minutes, then apply a thicker layer of frosting to fully cover the cake.
Creating the Drip Effect
15. Melt the White Chocolate
In a microwave-safe bowl, combine ½ cup of white chocolate chips and ¼ cup of heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Allow the ganache to cool slightly; you want it to be pourable but not too hot.
16. Drip the Ganache
Using a spoon or squeeze bottle, carefully drip the chocolate ganache around the edges of the cake, allowing it to cascade down the sides. This is where the “drip” effect comes in, giving the cake a stylish and modern look.
Decorating the Cake
17. Final Decorations
For a stunning final touch, decorate the top of your cake with toasted coconut flakes, lime slices, and edible flowers. These elements not only enhance the tropical theme but also add a visual “wow” factor.
Nutrition Information:
This cake serves approximately 12 slices, and each slice is packed with tropical flavors. It’s a great balance of tangy lime and rich coconut, making it a refreshing and indulgent treat.