Split-Layer Coconut Cake

Split-Layer Coconut Cake


1 box (18.25 ounces) white cake mix
2 teaspoons coconut extract
Lime Curd (recipe link below)
1 package (7.2 ounces) fluffy white frosting mix
1½ cups sweetened flaked coconut


Prepare cake mix according to package directions, adding extract to batter. Divide batter evenly between two 8-inch round cake pans that have been lightly coated with no-stick cooking spray. Bake in 350°F. oven until wooden pick inserted in center comes out clean, about 24 to 29 minutes. Cool in pans 10 minutes. Invert onto wire racks; cool completely. Mark center of cake with wooden picks. Wrap plain, unwaxed dental floss round center of cake using picks as guide. Crisscross the ends and gently pull through the cake. Repeat with remaining cake layer.

Place one cake layer on serving plate. Spread ⅔ cup Lime Curd evenly over top. Repeat 2 more layers. Top with remaining cake layer. Secure cake with wooden skewers. Chill until set, about 1 hour; remove skewers.

Prepare frosting mix as directed. Immediately frost top and sides of cake. Gently press coconut into frosting. Store in refrigerator.


Place a small dollop of lime curd in the center of your cake plate before adding the first layer to keep the cake from sliding during assembly.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 478
Cholesterol: 82 mg
Fat: 21 g
Sodium: 374 mg
Carbohydrates: 67 g
Protein: 6 g
Fiber: 1 g

Related Recipes