A buttermilk layer cake is filled with ginger-scented lime curd, then finished with a sweet and fluffy frosting. Make the lime curd one to two days before assembling the cake.
Ingredients
Makes 10 to 12 servings
Ginger-lime curd
Cake
Frosting
For ginger-lime curd:
Step 1
Whisk eggs, yolks, sugar, lime juice, lime peel, ginger, and salt in large metal bowl to blend. Place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water); whisk constantly until curd thickens, about 8 minutes. Remove bowl from over simmering water; whisk butter into curd. Strain through fine strainer set over bowl; discard solids in strainer. Press plastic wrap directly onto surface of curd; chill overnight. (Curd can be made up to 2 days ahead. Keep refrigerated.)
For cake:
Step 2
位置1架顶部第三和1架底部third of oven and preheat oven to 350°F. Butter four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Butter parchment; dust with flour. Sift flour, baking soda, and salt into large bowl. Using electric mixer, beat butter in another large bowl until smooth. Gradually add sugar and beat until very well blended, about 5 minutes. Beat in eggs 1 at a time, scraping down sides of bowl before each addition. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Divide batter equally among prepared cake pans.
Step 3
Place 2 cake pans on top rack of oven and 2 pans on bottom rack; bake until golden and tester inserted into cake centers comes out clean, reversing pans after 15 minutes, about 30 minutes total. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off parchment paper. Turn cakes right side up on racks; cool cakes completely.
Step 4
Place 1 cake layer on platter. Spread 1/3 of ginger-lime curd (about 1/2 cup) over, leaving 1/2-inch plain border around edge of cake. Repeat procedure on 2 more cake layers. Let each cake layer stand 10 minutes. Stack cake layers, curd side up. Top with fourth cake layer. Let cake stand at room temperature while preparing frosting. Insert 3 or 4 bamboo skewers from top to bottom into cake to hold stacked cake layers in place while frosting.
For frosting:
Step 5
Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes. Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.
Step 6
棉花糖糖霜分散在顶部和sides of cake. Remove bamboo skewers. Press flaked coconut into marshmallow frosting on top and sides of cake. (Cake can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before serving.)
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Reviews (40)
Back to TopThe marshmallow frosting gets the forks even though I whipped it much longer than the recipe says til it got thick. This cake recipe will serve 40 nice slices if made in two 9x13 pans and stacked into 2 layers. I thought it was not as coconutty and dry also, even though I was careful with measurements. The recipe for Coconut key lime sheet cake on this site is much better but not half as big. I made that one 50% bigger and in wedding cake layers. Lime, ginger, coconut is great together. Yum.
4artssake
Blue Ridge foothills
7/25/2016
Outstanding, moist, tasty!
UrbanOrchards
Little Rock
7/3/2013
Great birthday cake! Moist, delicious, added grated lime, just a bit, to icing. Yum!
UrbanOrchards
Little Rock
6/23/2013
Wow!! This was absolutely delicious and it was so easy to make it look as professional as the photo here. I used the Shubox cake recipe and therefore just had 2 layers. The cake was moist, flavorful and perfect for the lime curd filling and marshmallow frosting. I purchased the wide-flake shredded coconut (rather than the Baker's thinly shredded brand) and it not only looked better but was a bit less sweet. So it provided better balance to the rest of cake. I decorated the top of the cake with twisted lime slices. No problem making this dessert the day before with the Shubox recipe.
Anonymous
Winnetka, IL
5/27/2013
This cake is absolutely lovely. It comes out beautiful (even before you put on the coconut) and tastes delicious. I thought the cake recipe here was great, and I really like the marshmallow frosting. That was actually how I found this recipe, looking for something with marshmallow frosting. That stuff is very, very tasty glue. If you aren't so great at layers and they usually come out crooked, marshmallow frosting will save you and your beautiful cake.
treeshar
Nashville, TN
10/1/2012
I made this for my husband's birthday. It was really nice, and worth the effort. The lime-ginger flavor balances is a nice contrast to sweet, so the overall flavor is grown-up and not too sweet. I would make it again.
karenk540
Indiana
10/16/2011
I made this icing to go with the shoebox recipe and it was perfect.
rwueste
4/24/2011
This review is only for the lime ginger curd. I always use the Shoebox coconut cake recipe and this filling is a great compliment to the coconut flavor. Frost the whole thing with a cream cheese frosting and it is wonderful. A favorite in my family! I would just also add that they recomment 12 limes but it has never taken me more than 8 small limes to yield the required amounts of juice and peel.
Seattlite
Seattle, WA
3/21/2011
I made this for my sister's birthday and the whole family loved it! I too needed only 6 limes for the curd. Definitely use FRESH ginger, the bottled stuff has water and oils added which prevent the curd from setting up well. I used the Shubox cake recipe since that seems to be the call; it is so good it could stand on its own, sans frosting! The marshmallow frosting was fun to make. This cake is a bit fussy, so I made it in 3 days: 1 curd, 2 cakes, 3 frosting/assembly)but def worth the effort!
marigold1007
Philadelphia
3/7/2011
I baked this for a dinner party and everyone was impressed. I was very proud of how the frosting and lime curd turned out. The lime curd seemed to contrast with the creaminess of the cake, but the frosting was delicious. The cake itself was dense and dry, but I made up a quick sugar syrup and left it in the fridge overnight and it became moist.
izaliabakes
12/21/2010
Made this cake for my wedding. It was a casual wedding. *wink* My husband's originally from India and I wanted to subtly include some of his culture into our wedding. Used buttercream icing and put toasted coconut on the sides. I arranged strawberries, raspberries, bananas and star fruit on top and brushed with melted apricot jam and piped the edges with more buttercream. People went wanted big slabs rather than the teensy slices you normally get at a wedding.. Will make again (the smaller version) for his birthday next month.
dmmichaels
Las Vegas, Nevada, USA.
6/21/2009
I thought this was a great cake. I made the curd in a heavy bottomed saucepan, not over a double boiler. The frosting took much longer to beat (I used the whisk attachment on my handheld mixer and was unsure if I was supposed to use that or the beaters). I also toasted the coconut. The thing I will do differently next time is make a half recipe of the cake. The four layers are each pretty big and there wasn't enough curd or frosting to balance out that much cake. Otherwise, very delicious, if a little time consuming.
MoriahBrooks
Duluth, MN
5/8/2009
This is basically a review of the ginger-lime curd, as I too used the Shubox coconut cake recipe. Thankfully, I did a test run of this recipe several days before Easter dinner when I planned to serve it. I used a few shortcuts with the curd, including using key lime juice (very tasty) and Trader Joe's bottled ginger. I'm thinking the ginger (which is very wet) caused a problem with the curd. Even after 12 hours of chilling, it ran over the edges of the cake. The taste of the curd was lovely, spring-like and tart, but it won't do for staying in the cake. In all liklihood, I will resort to using a tried and true Better Homes & Gardens lemon curd recipe, and I will simply swap the lemon for lime and forego the ginger.
lalundberg
Tucson, AZ
4/9/2009
I have made this cake several times, though only once in its entirety. The cake itself is fantastic - it is now the only white cake that I make. The curd was excellent as well; I have made this both with and without the ginger. I didn't particularly care for the frosting.
Anonymous
Middletown, NY
10/4/2007
Will only try this again because it was devoured, and everyone raved about it. Used the Shubox cake recipe mentioned by other reviewers, and the cake was moist, the curd delicious, and the marshmallow an unexpected twist, but overall the effect was just sweet. Next time, will cut each layer in half to make a four-layer cake, and double the curd for in between, as the sweet-tart contrast of curd and cake is the best thing about this. Assembled the whole cake and froze it for twenty minutes before frosting, and had no trouble with the sticky marshmallow. The marshmallow is tasty, and makes for a beautiful presentation, but gets lost in the shuffle here. Will save this part of the recipe to use on a chocolate cake, or as marshmallow fluff, but will use something with a bit of edge next time, like a cream cheese frosting.
eversince
Los Angeles, CA
3/9/2007
