Inspired by Key Lime Pie, this adaptation of our Confetti Cake is packed with zingy lime juice and zest for a powerful citrus flavor. To add even more tropical flair, we’ve swapped the traditional cream cheese in the frosting for coconut cream and sprinkled flaked coconut on top. Be sure to let the cakes cool completely before frosting to prevent the buttercream from melting.
Lime Cake with Coconut Buttercream
Ingredients
Cake
- 2 ¼ cups cake flour
- 1 ½ cups granulated sugar
- 2 ¼ tsp baking powder
- 1 tsp kosher salt
- ½ tsp baking soda
- 1 ½ sticks (12 tbsp) unsalted butter, softened
- ½ cup full-fat Greek yogurt
- ¼ cup fresh lime juice
- 3 limes, zested & divided
- 3 tbsp vegetable oil
- 1 large egg, room temperature
- 4 egg whites, room temperature
- 1 tsp vanilla extract
Frosting
- 1 ½ sticks (12 tbsp) unsalted butter, softened
- ½ cup unsweetened coconut cream, room temperature
- 3 cups powdered sugar
- ¼ tsp kosher salt
- ¼ cup flaked coconut
Directions
1) Spray two Suvie pans with cooking spray and line with parchment. In the bowl of a stand mixer whisk together 2 ¼ cups cake flour, 1 ½ cups granulated sugar, 2 ¼ tsp baking powder, 1 tsp kosher salt, and ½ tsp baking soda until combined, about 30 seconds.
2) Add 12 tbsp softened butter, ½ cup Greek yogurt, ¼ cup lime juice, zest of 2 limes, and 3 tbsp vegetable oil to the flour mixture. Fit mixer with paddle attachment. Mix on low to incorporate and then increase speed to medium-high and beat until smooth, about 1 minute, scraping down the bowl as needed.
3) In a medium bowl, whisk together 1 large egg, 4 egg whites, and 1 tsp vanilla extract until smooth. Reduce mixer speed to medium and add the egg mixture, beat until light and thick, about 2 minutes.
4) Scrape down the sides of the bowl with a rubber spatula. Divide batter between prepared pans and place in Suvie. Input settings and cook now.
Suvie Cook Settings
Bottom Zone: Bake at 300°F for 40 minutes (for Suvie 2.0, Bake at 350°F for 40 minutes)
Top Zone: Bake at 300°F for 40 minutes (for Suvie 2.0, Bake at 350°F for 40 minutes)
5) While the cake bakes, prepare the frosting. In the bowl of a stand mixer with a whisk attachment, whisk together 12 tbsp butter and ½ cup coconut cream on high speed until creamy and light, about 1-2 minutes. Decrease speed to low, add ½ cup powdered sugar, and whisk until powdered sugar is fully incorporated. Continue adding ½ cup powdered sugar until 3 cups total have been added. Increase speed to medium-high and beat until smooth, about 1-2 minutes, scraping down the sides of the bowl as needed.
6) After the cakes have baked, allow to cool completely in their pans. Once cool, remove from pans with parchment slings. Top one cake with one third of the frosting. Place the second cake on top of the first and top with remaining frosting. Sprinkle with ¼ cup flaked coconut and remaining lime zest.
Nutrition
Nutritional Information per serving (16 servings per recipe): Calories 492, Total Fat 25.3g, Total Carbohydrates 63.9g, Total Sodium 303.6mg, Total Protein 4.3g
