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Recipe Ingredients


  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup sugar
  • 1 cup LAND O LAKES® Butter, softened
  • 1 cup cream of coconut
  • 2 tsp. freshly grated lime zest
  • 4 LAND O LAKES® All-Natural Eggs
  • 1 cup buttermilk*


  • 1/2 cup LAND O LAKES® Butter, softened
  • 1/4 cup cream of coconut
  • 1 (3-oz.) pkg. cream cheese, softened
  • 2 tsp. freshly grated lime zest
  • 5 cups powdered sugar
  • 4 to 5 Tbsp. LAND O LAKES® Half & Half or Fat Free Half & Half


  • 1 cup sweetened flaked coconut
  • Lime slices, if desired

Recipe Directions

Heat oven to 350°F. Grease and flour 2 (9-inch) round (2-inch deep) cake pans; set aside.

Combine flour, baking powder and baking soda in medium bowl; set aside.

Combine sugar and 1 cup Land O' Lakes® Butter in large bowl. Beat at medium speed until well mixed. Add 1 cup cream of coconut and 2 teaspoons lime zest; continue beating, scraping bowl often, until smooth. Add 1 Land O' Lakes® All-Natural Egg at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with buttermilk. Beat until well mixed.

Divide batter evenly between prepared pans. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean and cake is deep golden brown. (If browning too quickly, cover with aluminum foil.) Cool 10 minutes; remove from pans. Cool completely.

Combine 1/2 cup butter, 1/4 cup cream of coconut, cream cheese and lime zest in large bowl. Beat at medium speed until creamy. Reduce speed to low; add powdered sugar and enough Land O' Lakes® Half & Half for desired spreading consistency.

Place 1 cake layer bottom-side up onto serving plate. If necessary, trim top of cake layer if too rounded to make flat surface before placing onto plate. Frost cake with about 1 cup frosting. Top with remaining cake layer, bottom-side down. Frost top and sides with remaining frosting. Sprinkle top of cake with coconut. Garnish with lime slices, if desired.

Store refrigerated.

*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.

If using dark cake pans, bake at 325°F for 40 to 45 minutes.

Cream of coconut is available in the liquor or beverage section of most supermarkets. It can also be found in Asian supermarkets. Make sure you buy the sweetened variety not unsweetened coconut cream or coconut milk. (Sugar will be the main ingredient.)

When inverting cake onto cooling racks; invert and let cake sit a few minutes to loosen and fall from pan. Tap top of pan with wooden spoon to help cake loosen and fall.

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