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Tropical Calamansi Coconut Layer Cake Recipe

Calamansi and Coconut Layer Cake

Sara Coleman
A bright and refreshing tropical dessert featuring a moist coconut milk sponge layered with a zesty calamansi citrus curd and silky buttercream. This cake offers the perfect balance of tart Filipino lime flavor and creamy coconut richness.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 485 kcal

Ingredients
  

Ingredients

  • 2.5 cup all-purpose flour sifted
  • 1.5 cup granulated sugar divided
  • 1 cup full-fat coconut milk room temperature
  • 0.5 cup unsalted butter softened
  • 3 large eggs room temperature
  • 0.5 cup calamansi juice freshly squeezed and strained
  • 2 tsp baking powder
  • 0.5 cup shredded coconut sweetened or unsweetened for garnish
  • 1 tsp coconut extract optional for enhanced flavor
  • 2 cup powdered sugar for the frosting
  • 0.25 tsp salt

Notes

Store the cake in an airtight container in the refrigerator for up to 4 days. For the best flavor, allow the cake to sit at room temperature for 20 minutes before serving. You can substitute calamansi with a mix of lime and tangerine juice if fresh calamansi is unavailable.