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toasted coconut

Coconut Lime Crumble Cake

June 24, 2021 By Ashley Leave a Comment

I am not a fan of coconut. I’ve tried to like it over the years, but just hadn’t found anything with coconut that I enjoyed. Until this cake. I was determined to make a coconut cake that I loved, one without an artificial or overpowering flavor. This is THAT cake! It’s probably one of the best cakes I’ve ever made – it’s that good. Moist, fluffy and tender coconut lime cake made with lime zest, coconut milk, lightly toasted coconut and a small about of coconut extract just to oomph up that coconut flavor. Filled with a sweet tart lime curd, toasted coconut and crunchy graham cracker crumble, my coconut lime crumble cake is perfectly balanced, delicious and is the perfect summer cake.

Coconut Lime Cake

Lime Curd

This curd is seriously good enough to be eaten on its own. It’s tart and sweet, creamy and thick, and pairs so well with the coconut lime cake. Lime curd is easy to prepare and takes less than 30 minutes to make. Egg yolks, a whole egg, sugar, salt, lime juice and zest are heated until thickened and creamy. Butter is added to help thicken the curd, add a little bit of richness and also make the curd silky smooth. Once the curd is chilled, it is ready to use.

Coconut Lime Cake

Graham Cracker Crumble

The graham cracker crumble adds a layer of crunchiness to add texture to the cake with its creamy fillings. With the creamy buttercream and tart lime curd, the crumble adds an element to the cake that is reminiscent of key lime pie. Crushed graham crackers are mixed with melted butter, brown sugar and a pinch of salt and baked until golden brown and crunchy. Don’t use finely crushed graham cracker crumbs. You want to make sure you are leaving some small pieces of graham cracker intact for some extra crunch and texture. Once the crumble is baked and cooled, break into larger pieces and toss with some of the toasted coconut. The crumble will be layered with the coconut buttercream and lime curd.

Coconut Lime Cake

Coconut Buttercream

For this cake, I went to my go-to Swiss meringue buttercream as the base for my coconut buttercream. For a semi-naked 8″ cake, 5″ tall, you will only need a half of a batch of buttercream. To fill and completely frost a 8″ cake, 5″ tall, make 3/4 of a batch or a full batch of Swiss meringue buttercream. Coconut cream and a small amount of coconut extract gives the buttercream it’s creamy coconut flavor. Use as much or as little coconut extract as you like. Be careful adding too much though, because adding too much will give you that suntan lotion/artificial coconut flavor.

Coconut Lime Cake

How to make coconut lime crumble cake

I typically bake my cakes in two pans then torte (cut in half), but you can divide the batter between 3 pans if you like. For a 6″ cake, make a half batch of the batter. This coconut lime cake uses coconut milk, coconut extract and lime zest for flavor.

Butter is mixed into the dry ingredients until the mixture resembles coarse bread crumbs. Mixing the butter into the dry ingredients coats the flour, preventing too much gluten formation. Then, a small amount of the milk mixture is added, just until the dry ingredients are *just* moistened and the mixture is beaten on medium-high for two full minutes until lightened in color, and thick like soft-serve ice cream. This mixing is crucial as it helps to form the structure of your cake. The remaining wet ingredients are added in three parts. The cake batter will be a bit on the thicker side.

Coconut Lime Cake

You will also notice, a scale is required for this recipe. Scratch cakes can be tricky to make sometimes, and the baking science is very important in the making and baking of scratch cake. We need cakes to be consistent in taste and texture, and bake up with no problems – no sinking, no overflowing, no rubbery layers, etc. A scale is key in getting consistent results. I use this one from Amazon. This recipe will not work if you convert it to volume (cups) measurements.

If you make this coconut lime crumble cake let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Chocolate Stout Cake with Coffee Irish Cream Buttercream

Coconut Lime Cake
Print Recipe
4.5 from 2 votes

Coconut Lime Crumble Cake

Moist, fluffy and tender coconut lime cake made with lime zest, coconut milk, lightly toasted coconut and a small about of coconut extract filled with a sweet tart lime curd, toasted coconut and crunchy graham cracker crumble
Prep Time1 hr
Cook Time45 mins
Cooling Time3 hrs
Course: Dessert

Ingredients

Lime Curd

  • 3 large (42g) egg yolks
  • 1 large (50g) egg
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (76g) fresh lime juice
  • 1 tablespoon lime zest
  • 1/8 teaspoon fine sea salt
  • 4 tablespoons (57g) unsalted butter, room temperature

Graham Cracker Crumble

  • 3/4 cup (107g) graham cracker crumbs (about 4 1/4 graham cracker sheets)
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • pinch of fine sea salt
  • 1/4 cup (22g) coconut, sweetened, flaked

Coconut Lime Cake

  • 14 ounces (396g) cake flour
  • 14 ounces (397g) granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 teaspoons lime zest
  • 8 ounces (255g) unsalted butter, room temperature
  • 4 large eggs
  • 3 ounces (85g) canola oil
  • 12 ounces (341g) unsweetened coconut milk
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2-3/4 cup (43g-64g) toasted coconut, sweetened, flaked

Coconut Buttercream

  • 1/2 batch Swiss meringue buttercream (Omitting vanilla)
  • 1/4 cup (74g) coconut cream, unsweetened
  • 1/4 teaspoon coconut extract

Instructions

Toast the coconut.

  • Place the coconut for both the streusel and the cake a in a large skillet.
  • Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown. Because the coconut is sweetened, it will toast quickly.
  • Set aside to cool completely.

Make the lime curd.

  • Combine the sugar and lime zest into a bowl. Rub the mix between your hands to release the oils of the zest.
  • Add the egg and egg yolks to the sugar mixture and whisk to combine thoroughly. 
  • Add the lime juice and whisk to combine.
  • Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Stir continuously to keep the mixture moving so your eggs don't scramble.
  • Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F. The curd will thicken more in the refrigerator.
  • Take the curd off of the heat and whisk in the butter. Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature. 
  • Cool completely in the refrigerator before using.

Make the graham cracker crumble.

  • Preheat the oven to 350F. Line a small cookie sheet with parchment paper.
  • In a medium bowl, melt the butter in the microwave, about 30-45 seconds.
  • Whisk in the brown sugar.
  • Add the graham cracker crumbs to the bowl and stir to coat.
  • Pour out the streusel onto the parchment paper.
  • Bake for 6-8 minutes, or until golden brown. Let the crumble cool.
  • Sprinkle 1/4 of the toasted coconut over the crumble. Stir to mix, breaking up some of the larger crumbs.

Make the coconut lime cake.

  • Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
  • Combine the coconut milk, oil, eggs, coconut extract and vanilla in medium bowl. Whisk to thoroughly combine. Pour 40z/113g of the wet ingredients into a separate mixing cup.
  • In the bowl of a stand mixer, combine the cake flour, sugar, baking powder, salt, and lime zest. On low speed, mix for 1 minute.
  • With the mixer still running, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, pour in the 4oz of liquid and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and whip for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula. Fold in the 1/2 cup of toasted coconut.
  • Evenly divide the batter among the prepared pans.
  • Bake the layers for 35-45 minutes. Check the cake at 30-35 minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
  • Tap the cake once, firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
  • Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator a couple hours.

Make the coconut buttercream.

  • In a stand mixer fitted with the paddle attachment, combine the coconut cream at little at a time, coconut extract and prepared Swiss meringue buttercream.
  • Mix on low until everything is incorporated and the buttercream is smooth.

Assemble the coconut lime crumble cake.

  • Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake. If you made your cake in 3 pans, skip this step.
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread a thin, even layer of the butter on the cake layer with an offset spatula. Pipe a rim (or dam) of buttercream around the edge of the cake layer.
  • Spread about 1/3 to 1/2 cup of the lime curd over the cake. 
  • Sprinkle the graham cracker streusel on top of the curd. Pat into place.
  • Spread about one cup of the buttercream on top of the curd/crumble using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick. 
  • Place the second cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
  • Place the third cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
  • Place final cake layer on top and frost with the remaining buttercream. Chill for 30 minutes.
  • Slice into pieces and serve.

Notes

The completed cake will keep in the refrigerator for up to three days. Bring to room temperature before serving. 

Filed Under: Cakes and Cupcakes Tagged With: buttercream, cake, coconut, coconut mik, cream of coconut, cupcakes, curd, graham cracker, layer cake, lime, streusel, Swiss meringue buttercream, toasted coconut

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

April 17, 2019 By Ashley 4 Comments

I’m super excited to share these adorable Easter themed carrot cake cupcakes with brown butter cream cheese frosting with you! Carrot cake is a must-have for us around this time of year. It’s like THE intro to Spring sweet treat for us. Carrot cake is my husband’s favorite cake. In fact, he has requested my carrot cake so often that my littlest once requested carrot cake for her birthday, without even having tried it. Now, she LOVES carrot cake. With Easter right around the corner, these cupcakes make the perfect dessert to serve at your Easter gatherings.

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

These carrot cake cupcakes with brown butter cream cheese frosting are the absolute best. They’re moist, loaded with freshly grated carrots and full of balanced warm spices. They’re super easy to make and will keep for a couple days so they can be made in advance. They remain moist and flavorful even after a couple days, which is a rarity with scratch made cupcakes. And the brown butter cream cheese frosting? Out. of. this. world. Nutty, tangy, creamy deliciousness. I actually had a little bit of frosting left over so I dipped some fresh strawberries in the frosting for an afternoon snack. So good!

The recipe instructions state to make these using a stand mixer, but you can also use a hand mixer or a whisk if you wish. This is a two bowl method cake, much like a standard muffin batter. In one bowl you will combine your dry ingredients and in a larger bowl, you’ll combine the wet. You want to make sure your wet ingredients – brown sugar, carrots, eggs, vanilla, and oil are thoroughly combined. Add the dry ingredients – flour, spices, salt and baking soda to the wet and mix just until combined. Easy peasy and fast.

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

About the ingredients

I used a flavorless oil here instead of butter which I would usually use in a vanilla or delicately flavored cake or cupcake. Butter flavor is a key component in lighter flavored cakes but isn’t necessary here. I have made these with all butter, and half butter, but I found them to be too spongy and they were a bit drier and dried out much faster. Oil keeps these cupcakes moist and texturally awesome. I also used all brown sugar for one reason alone – flavor. The caramel-ly, molasses flavor of brown sugar is perfect in these carrot cake cupcakes and adds that flavor that granulated sugar can’t deliver.

It’s important to use freshly grated carrots for these cupcakes. The pre-grated variety is too hard, too dry and too large for this cake. Using freshly grated carrots will provide more flavor but also more moisture for the cupcakes. For the spices, I used cinnamon, nutmeg, ginger and a small pinch of cloves. I think that these cupcakes are perfectly spiced and perfectly balanced, but as you make these cupcakes over time, feel free to tweak the spices to suit your flavor preference.

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

I’m usually a no fuss, no frills, no add-in’s sort of lady when it comes to carrot cake. However feel free to add your favorite carrot cake mix-in’s as you wish. When I bake this recipe up as cakes for my clients, I’ve added coconut, toasted nuts, raisins, golden raisins and dried cranberries without any issue. Dried cranberries and toasted pecans is a winner in this recipe. Super yummy.

About the brown butter cream cheese frosting

The brown butter cream cheese frosting is equally easy to make, though it does need a little bit more time. Browning the butter will need to be done in advance and refrigerated until cooled and solid again. I make my brown butter a day to a couple days in advance and store in the refrigerator until I need to use it. Bring out both your cream cheese and butter to sit out on the counter for 30 minutes or so, just to take the chill off. If your brown butter is super hard, microwave in 5 second increments, for about 15 seconds or so, just to soften it slightly for easier mixing.

Carrot Cake Cupcakes

Beat both the brown butter and the cream cheese together until creamy. This could take a few minutes since both the butter and the cream cheese are still cool. Add the confectioners sugar a bit at a time, add the vanilla and mix until combined. Then, increase the speed to medium and beat the frosting. This will lighten the frosting and thicken it up a bit. Beating the frosting introduces air, contributing to the lightness of it, but it also smooths the frosting, getting rid of that grainy texture that can sometimes accompany cream cheese frostings. This is a looser style cream cheese frosting that’s perfect for icing cupcakes or used as a cake filling.

To decorate the cupcakes, I toasted some sweetened coconut in a skillet over low heat and once cooled, I sprinkled a little bit on the cupcakes to give the appearance of a bird’s nest. I placed Cadbury chocolate mini eggs in the center to complete the nest. I think they’re super cute and both kids and adults will love them!

These carrot cake cupcakes can be made as a layer cake. Bake one and a half recipes or a double batch (thicker layers) of the recipe for 2 or 3 – 8″ pans. One thing to note about this recipe, particularly when converting it to cakes, is that this recipe is formulated to get domed cupcakes, so cake layers will also dome. Use bake even strips and bake at a slightly lower temperature for baking this recipe into cakes.

Carrot Cake Cupcakes

If you try these carrot cake cupcakes with brown butter cream cheese frosting, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For another delicious cake, check out my chocolate stout layer cake with Irish cream butter cream and Irish whiskey ganache.

Carrot Cake Cupcakes
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Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Moist, and flavorful carrot cake cupcakes topped with nutty, creamy brown butter cream cheese frosting
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: brown butter cream cheese frosting, Brown Butter Maple Pecan Cookies, carrot cake, carrot cupcakes
Servings: 24 cupcakes

Equipment

  • Electric Stand Mixer

Ingredients

Carrot Cake Cupcakes:

  • 1 cup canola oil
  • 4 eggs, room temperature
  • 2 tsp pure vanilla extract, I use Rodelle
  • 3 cups peeled, finely grated fresh carrots
  • 2 cups light brown sugar, packed
  • 2 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • Pinch of cloves
  • 1 tsp fine sea salt
  • 1 3/4 tsp baking soda

Brown Butter Cream Cheese Frosting:

  • 1 cup unsalted butter
  • 2 blocks Philadelphia cream cheese
  • 8 cups confectioner's sugar
  • 3 tsp pure vanilla extract, I use Rodelle

Instructions

Make the carrot cupcakes.

  • Preheat the oven to 350F with the rack placed in the center of the oven. Line two cupcake tins with cupcake liners. 
  • In a medium bowl, combine the flour, cinnamon, nutmeg, ginger, cloves, and baking soda. Whisk the flour mixture to thoroughly combine and break up lumps. Set aside.
  • Combine the oil, freshly grated carrots, brown sugar, eggs and vanilla into the bowl of stand mixer and mix on low speed until fully combined.
  • Slowly add the flour mixture to the carrot mixture. Mix until just combined.
  • Use an ice cream scoop to distribute batter evenly into the cupcake tins. They should be about 3/4 full.
  • Place the cupcakes in the oven and bake for 14-18 minutes or until a toothpick inserted in the center of a cupcake comes out with minimal crumbs and no wet batter.
  • Leave the cupcakes to cool for 10 minutes in the pans. Remove the cupcakes from the pans and place on cooling racks to cool completely before frosting.

Make the brown butter cream cheese frosting.

  • Place the butter into a skillet set over medium-low heat. Cook the butter until it gives a nutty aroma, is no longer making popping noises and has turned an amber color.
  • Remove the butter from the heat and let it cool in the pan until lukewarm. Poor the butter into a container and pop in the fridge to cool completely and re-solidify.
  • Once the butter is set, remove the butter and the cream cheese from the fridge to sit out at room temperature for 30 minutes or so. 
  • Place the butter and the cream cheese into the bowl of a stand mixer. If the butter is still very firm, microwave it in 5 second increments, up to 15 or 20 seconds until softened slightly.
  • Beat the butter and the cream cheese until completely combined and lightened in texture and color, about 3 minutes.
  • Add the confectioner's sugar in gradually, mixing on low to combine the sugar into the mixture before adding more. Add the vanilla extract.
  • Turn the mixture speed up to medium and beat until lightened in color and texture, about 5 minutes. Place the frosting into a piping bag fitted with your preferred piping tip and top the cupcakes.

Notes

The cupcakes, without frosting can be stored for up to three days at room temperature in a air tight container. 
The cupcakes with frosting must be refrigerated. Bring to room temperature before serving. 

Filed Under: Cakes and Cupcakes Tagged With: brown butter cream cheese frosting, brown butter frosting, cake, carrot cake, carrot cake cupcakes, cream cheese frosting, cupcakes, easter, toasted coconut, toasted nuts

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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