This Tropical Key Lime Delight Cake is the perfect blend of tangy and sweet, bringing a slice of paradise to your table. Infused with key lime and coconut, it's a refreshing treat that's ideal for warm weather or any time you crave a taste of the tropics.
All-purpose flour is the foundation of our cake, providing structure and stability. Granulated sugar sweetens the cake, balancing the tartness of the lime. Unsalted butter adds richness and contributes to a tender crumb. Eggs help bind everything together while adding moisture. Buttermilk brings a slight tang and keeps the cake incredibly moist. The star ingredient, key lime juice, infuses the cake with its signature citrusy zest, while key lime zest intensifies the flavor. Baking soda works as a leavening agent, ensuring the cake rises beautifully. A pinch of salt enhances all the flavors. Shredded coconut adds a subtle tropical flair. For the frosting, heavy cream, powdered sugar, and vanilla extract create a light and airy topping, while key lime curd adds a deliciously tangy layer between the cakes.
This cake pairs beautifully with a scoop of coconut or vanilla ice cream on the side. For a tropical twist, serve with a chilled glass of pineapple or mango juice. It's also lovely with a light, fruity tea.
First, preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. This ensures your cake won't stick and will come out easily. In a medium bowl, whisk together the flour, baking soda, and salt — this dry mix is your cake's backbone.
In another large bowl, cream the softened butter and sugar until they're light and fluffy. This step is crucial for a tender cake. Add your eggs one at a time, ensuring each one is fully incorporated before adding the next. Now, stir in the key lime juice and zest; you'll immediately smell that fresh, citrusy aroma.
Alternately add the flour mixture and buttermilk to your butter mixture, starting and ending with the flour. This method keeps the batter smooth and avoids lumps. Gently fold in the shredded coconut, distributing it evenly throughout the batter.
Divide the batter between your prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely.
While the cakes cool, whip up the frosting. In a clean bowl, beat the heavy cream, powdered sugar, and vanilla extract until you have soft peaks. This should only take a few minutes with an electric mixer.
To assemble, place one cake layer on a serving platter and spread it with the key lime curd. Carefully place the second layer on top and frost the cake with your whipped cream mixture. Feel free to garnish with additional lime zest and shredded coconut for a festive look.
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