Coconut-Almond Cake with Raspberry-Lime Curd Filling

3.73 avg. rating (75% score) - 13 votes

Coconut-Almond Cake with Raspberry-Lime Curd Filling

Rich with almonds and coconut and incredibly moist, this three-layer cake is a true show-stopper. It takes time to make, but it’s well worth the effort. In fact, it’s so good that Yankee lifestyle editor Amy Traverso chose a variation of it as her wedding cake.

Total Time: 2
Yield: 2-1/2 cups


  • 1-1/2 cups slivered almonds
  • 1-1/2 cups (3 sticks) unsalted butter, at room temperature, plus extra for pans
  • 3 cups all-purpose flour, plus extra for pans
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons table salt
  • 3 cups granulated sugar
  • 8 large eggs, separated
  • 2 teaspoons vanilla extract
  • 1-1/2 cups buttermilk
  • 1-1/2 cups sweetened coconut flakes
  • Raspberry-Lime Curd Filling (see accompanying recipe)
  • Snow-White Icing (see accompanying recipe)
  • 2 cups shredded sweetened coconut flakes
  • Fresh raspberries


In a food processor, chop almonds to the texture of coarse meal. Set aside.
Lightly grease and f lour three 9x12-inch cake pans; set aside. Adjust oven rack to the center and preheat to 350°.
Sift together flour, baking soda, and salt; set aside.
With an electric mixer on medium speed, cream butter and sugar, scraping bowl and beaters occasionally, until there are no lumps and mixture is light and fluffy, 4-6 minutes.
Add egg yolks, two at a time, mixing well after each addition; blend in vanilla extract.
Add f lour mixture 1 cup at a time, alternating with buttermilk.
Scrape the bowl; then blend in coconut and almonds.
In a clean bowl, whip egg whites to soft peaks; fold egg whites into batter in three stages.
Divide batter evenly into prepared pans. Bake 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove cakes from oven and cool in pans 5 minutes. Flip cakes out onto a baking sheet lined with waxed paper and cool completely. If making ahead, wrap each cake individually and refrigerate.
To assemble cake, choose your prettiest layer for the top. Spread the tops of the other two layers with equal amounts of Raspberry-Lime Curd Filling; then stack the cake.
Frost generously all over with Snow-White Icing; then sprinkle all over with coconut flakes and top with raspberries.

Raspberry-Lime Curd Filling


  • 1/2 teaspoon granulated gelatin
  • 12 ounces frozen unsweetened raspberries
  • 10 large egg yolks
  • 1 cup sugar
  • 1/4 cup lime juice
  • Grated zest of 1 lime
  • 1/2 cup (1 stick) unsalted butter, cut into pieces and softened


In a small bowl, mix together gelatin and 1-1/2 teaspoons warm water; set aside.
Thaw raspberries. Puree in a blender; then strain to remove seeds and set puree aside.
Set up a double boiler and bring water to a boil.
In a separate bowl, whisk together raspberry puree, egg yolks, sugar, lime juice, and zest.
Transfer mixture to the top of the double boiler; cook until mixture starts to thicken, stirring continuously with a whisk.
When mixture resembles loose pudding, whisk in softened butter in three stages. Add gelatin and continue whisking 2 minutes.
Remove from heat and transfer mixture to a clean bowl. Press plastic wrap onto the surface of the curd to prevent skin from forming. Refrigerate until completely cool, about 1 hour.

Snow-White Icing


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup vegetable shortening
  • 5 cups confectioners' sugar, sifted to remove lumps
  • 1/2 cup milk or light cream
  • 2 teaspoons vanilla extract
  • Grated zest of 1 lemon


In a bowl, cream together butter and shortening until light and fluffy. Scrape bowl and beaters.
Add confectioners' sugar in three stages; blend well and scrape bowl between additions.
Add milk or cream, vanilla extract, and lemon zest; blend well.
  • I am making this cake again but am trying a few short cuts with the raspberry lime curd. I bought a jar of lime curd and I am either going to spread a little raspberry jam under the curd &/or put fresh raspberries on top of the curd. I am making the cakes on a Monday afternoon (right now) and will frost it tomorrow morning while I drink my coffee.

    Butter room temp makes a diff and implements cold for the egg white whipping also help a lot. I think the cake will still be fantastic and no one worse for wear. I will let you know. It is one of THE best cakes I’ve ever tasted. Trying to ease the process a little and spread out the work. To make this the same day of an event which you are also attending is a bit much for me.

  • Betsy

    I have now made this cake 6 times and it is a show stopper! The time to make this wonder is underestimated, but the more your make, the easier it is. Some tips: Make the raspberry/lime curd the day before! Has to cool and takes awhile! After you clean the blender from the raspberries, blend 1 1/2 cups EACH of almonds and coconut & save for cake. NEXT morning: START cake. Also must cool.
    With only one mixer and bowl, whip the egg whites FIRST and put in bowl in frig. Then make BATTER in mixer bowl.(No need to wash). Nuts and coconut go in. Fold all egg whites into all batter & then divide into 3 pans. Make even!
    This cake is beautiful and out of this world. Make Snow White Frosting. And don’t be shy. I TELL people it is a lot of work but they are worth it!

  • This cake was absolutely fantastic! I made it to give away and everyone who had a piece raved about it

  • Although this cake takes time to make, it has always been a winner when I have made it. This cake is rich and delicious, a real stunner!!!! Sincerely worth the effort. Try it you will love it and make it again and again.

  • I made this cake just to see if I could and because I am a coconut cake fan. It took me CONSIDERABLY longer than I had expected, but it was worth it. My finished product looked EXACTLY like the cake in the picture. I did not make it for any particular occasion, so I invited neighbors over for cake, and THEY all raved about it. (Because of the large amount of fat in this cake, we unofficially named it “Killer Coconut Cake” but we figured that we will die happy.) I will be “constructing” this cake for a silent auction item as a fund raiser for the school where I teach. I am going to try it with fresh grated coconut rather than the pre-grated and sweetened variety. I hope that works. I will let you know if it doesn’t.

  • Helen

    It took me longer to make than the recipe states, but the results were delicious. It got some very good reviews and yes, I would make it again, but would plan ahead and have everything necessary right at hand and prepared as called for in recipe.


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