Put The Lime In The Coconut...cake

Baking By torysgirl87 Updated 21 May 2012 , 11:42pm by torysgirl87

torysgirl87 Posted 15 May 2012 , 5:45pm
post #1 of 7

So I'm hosting a dinner party Sunday and I want to make a coconut lime cake. I have excellent recipes for lime cake, and coconut cake. I am unsure how to combine the flavors. Should I make two layers of each and just combine w/ an icing? What kind of icing? Coconut buttercream or lime buttercream? Coconut flakes on either? Lime cream cheese icing? Any suggestions would be appreciated! TIA!

6 replies
vgcea Posted 15 May 2012 , 5:59pm
post #2 of 7

How about coconut cake infused with lime simple syrup?

vgcea Posted 15 May 2012 , 6:00pm
post #3 of 7

Or if you want an extra kick, coconut cake with lime curd filling.

torysgirl87 Posted 15 May 2012 , 6:08pm
post #4 of 7

Thanks. I have a great lime custard recipe that I've used in a cheesecake. I've also read suggestions to put coconut pudding inbetween the lime layers. I don't know how to infuse a cake, or make lime simple syrup. Can you guide me? Thanks!

deuceofcakes Posted 16 May 2012 , 1:42pm
post #5 of 7

I'd make a coconut cake with lime curd or custard as filling. You could do a simple coconut buttercream outside with toasted coconut pressed onto it. Simple syrup is just water with sugar disolved in it; adding some lime juice would make it lime simple syrup. You can get a cheap spray bottle and spray it on your layers before frosting to keep them moist, but be careful because too much of it on a butter cake will make it go soggy. On a genoise, it just makes the cake moist.

I've been playing around with the idea of a coconut cake myself, with multiple fillings for a wedding cake I have to do this summer. Assuming the layers are torted, I'm thinking about using lime curd or buttercream (SMBC with curd added in), mango curd or buttercream, and passion fruit curd or buttercream. I haven't settled on a recipe for the mango or passionfruit though. Any suggestions/thoughts? Would three fillings be too much?

vgcea Posted 16 May 2012 , 4:33pm
post #6 of 7

Simple syrup is equal parts sugar and water, you heat on low till the sugar is melted.Let it simmer for about a minute. When it's cool you can add just about any liquid you want to flavor the cake with: fruit juice, liqueurs, flavored concentrated syrups like Torani, vanilla extract. I would start with a teaspoon and work up from there till I get the taste I want.

You can brush it on the layers before frosting or use a spray bottle to put a small mist on the layers. Don't use too much. Can store the syrup in the fridge for about a week or so.

torysgirl87 Posted 21 May 2012 , 11:42pm
post #7 of 7

Thanks. I just made my lime and coconut cakes, and layered and covered them w/ lime buttercream and fresh coconut. It was a hit.

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