Key Lime Cake with Key Lime Curd and Coconut Buttercream
This was, without exaggeration, the most time‑consuming cake I’ve ever made. Not because the recipe itself was wildly complex (although making homemade key lime curd certainly demanded some patience, and hunting down actual key limes felt like a small quest.) The real indulgence was this decadent, green‑tinted key lime coconut cake I wanted to make for a friend. But the true time sink? The catastrophe that unfolded in my fridge. The entire fully assembled cake (layers, filling, and a gloriously messy coconut buttercream) slipped, toppled, and collapsed inside the refrigerator. I cannot overstate the chaos of cleaning coconut buttercream and key lime curd from every surface. The entire fridge. Every shelf. Every drawer. It was absurd. And the worst part is that I saw it coming. I knew I hadn’t given the cake enough chill time between stacking the layers, adding the curd, and trying to frost the outside. Cakes demand patience and multiple rounds of chilling, and I was simply too eager ...
