Bakery Desserts Food Holidays

Coconut Lime Easter Cake

March 19, 2015

Coconut Lime Cake Recipe

I have a slight fancy for two things: citrus and cake. Okay, so perhaps that ‘fancy’ is more like a problem. But it’s a mighty tasty problem to have, if you ask me. Before you look at the 4 layers and red-flag this one as high-maintenance… just breathe, for a sec. Yes, there are quite a few steps. But more steps means more flavor, friends. And it’s beyond worth it. Make the cake one day. The curd another. And the frosting on the day you plan to eat it.

The urge to randomly make homemade lime curd was the inspiration behind this cake. That, and walking down the candy aisle and spotting speckled easter egg candies. The two just had to be united into a cake topped with cute birdies! ha! Shredded coconut serves as a nod to the birds’ comfy nest. Yep, ‘put de lime with de coconut and mix it altogether’ for the sweetest way to complete your Easter feast.

8 Comments

  • Reply Michelle March 19, 2015 at 12:15 pm

    This looks absolutely delicious and so so pretty!!

  • Reply Jenedy March 19, 2015 at 1:51 pm

    Yum!! Now to make it dairy free….. Maybe I’ll have to repurpose the curd.

  • Reply Debbie Sowards March 19, 2015 at 1:56 pm

    Well, that is the most beautiful cake ever. If it tastes HALF as good as it looks it is wonderful! It will be a nice change for Easter at our dinner this year. Thank you for sharing!

  • Reply Lauren March 22, 2015 at 6:27 pm

    Would love to know where you got that cake stand! I’ve been looking for one JUST like that and so far all of the versions I’ve found are a little pricey.

  • Reply Ami April 3, 2015 at 4:29 pm

    Hi
    Thanks for sharing the receipe. We made the cake for our easter party… however, mine turned out to be a little dry….:( Wonder why?

    Although, the cake was enjoyed by everyone at the party and I only had a small piece left for myself.

    Thanks
    Ami

    • Reply missy April 8, 2015 at 3:43 pm

      It may be that you slightly overcooked it? I’ve used the same recipe in both high and low altitudes and both have come out very moist. Glad it was still well received.

  • Reply Karon April 3, 2015 at 7:33 pm

    Are adjustments necessary for high altitude? If so, what are the changes?

    • Reply missy April 8, 2015 at 3:43 pm

      No, it will work in high altitude, as is. Just be sure not to overcook it.

    Leave a Reply