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“Recipe is from Land O Lakes.”
1hr 10mins

Ingredients Nutrition


  1. Heat oven to 350°F Grease and flour 2 (9-inch) round (2-inch deep) cake pans; set aside.
  2. Combine flour, baking powder and baking soda in medium bowl; set aside.
  3. Combine sugar and 1 cup 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 egg at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with buttermilk. Beat until well mixed.
  4. 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. Invert onto cooling racks; cool completely.
  5. 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 half & half for desired spreading consistency.
  6. Place 1 cake layer onto cake plate, bottom-side up. (If necessary, trim top of cake layer if too rounded to make flat surface before placing onto plate.) Frost top of cake with about 1 cup frosting. Top with second cake layer, bottom-side down. Frost entire cake and sides. Sprinkle top of cake with coconut.

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