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Halloween layer cake: Coconut and Lime Slime Cake. Decorated with black buttercream and green white chocolate ganache drip and coconut meringue ghosts.
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5 from 3 votes

Coconut and Lime Slime Cake

This Halloween treat is made with coconut and lime for a fun, slime covered cake. Get the recipe for the coconut and lime slime cake here.
Prep Time25 mins
Cook Time35 mins
Decorating Time45 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: British
Keyword: coconut, halloween, lime
Servings: 16 people
Calories: 746.89kcal
Author: Emma Walton


For the cake

For the icing

  • 450 grams icing sugar
  • 350 grams butter
  • 2 tbsp coconut cream
  • 1/2 lime juice only

For the filling

For the drip effect

For decoration

  • green and black sprinkles
  • 5 coconut meringue ghosts
  • spooky cake topper


For the cake

  • Pre-heat the oven to gas mark 4 (160 C), and line three 7 inch cake tins with grease proof paper.
  • In a large bowl, whisk together the butter and the sugar until soft.
  • Beat in the eggs one at a time until and beat well until the mix is creamy and pale.
  • Add the zest and juice of the limes and mix until combined.
  • Sift the flour into the bowl along with the desiccated coconut and fold through until the flour is fully incorporated.
  • Pour the cake mix into three separate cake tins and bake for 35 mins until springy to the touch and a skewer comes out clean.
  • Allow to cool in the tins for 10 minutes before turning out on to a cooling rack.

For the decoration

  • Once the cakes have cooled completely, beat together the butter, icing, creamed coconut and lime juice.
  • Add roughly a quarter of a tsp of black food colouring and beat until the colour is throughout - add more food colouring if required.
    Black buttercream icing
  • Using some of the buttercream as "glue" place the bottom cake layer onto a cake board.
  • Mix the lime curd with a little green food colouring to make it a vivid green.
  • Spread half of the coloured lime curd on the sponge, followed by 1-2 tbsp of the black buttercream.
    Lime curd on sponge
  • Stack the next layer on top and repeat with the remaining lime curd and another 1-2 tbsp of the black buttercream.
  • Stack the third and final layer on top.
  • Using an angled spatula, spread a "crumb coat" of black icing around the outside of the cake and on top, trapping any stray crumbs.
  • Put all but 3 tbsp of the remaining buttercream into a piping bag and pip it around the outside of the cake.
  • Again using an angled spatula, carefully smooth the icing until the sides are straight. 
  • On the top of the cake, drag any excess buttercream into the centre of the top of the cake and smooth until level.
  • Using a teaspoon, carefully decorate the base of the cake with green and black sprinkles.
  • Place the cake to chill in the fridge while you melt the white chocolate.
  • Break the white chocolate into cubes and place in a bowl.
  • Pour 2 inches of hot water into a large bowl and rest the bowl of white chocolate on top of the hot water.
  • Stir the white chocolate until completely melted.
  • Take the melted white chocolate off of the heat and add some green food colouring to the white chocolate until it is roughly the same colour as the lime curd.
  • Pour the melted white chocolate into a piping bag and cut a small hole.
  • Carefully pipe around the top edge of the cake allowing it to drip down slightly (try to make the lengths of the drips different for a more natural drip effect.)
  • Cover the rest of the top of the cake with the melted white chocolate.
    Halloween Slime Cake
  • Place the coconut meringue ghosts and the "spooky" cake topper on top of the cake and let the white chocolate set.
  • Put a Wilton #2D (or similar large drop flower tip) into a piping bag and fill with the leftover black buttercream.
  • Pipe the buttercream around the ghosts and cake topper.
  • Top the buttercream with a few more black and green sprinkles to finish.


There are a few tools you'll find handy when baking this, and many of my other, cakes:
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Calories: 746.89kcal | Carbohydrates: 80.51g | Protein: 7.35g | Fat: 42.82g | Saturated Fat: 26.52g | Trans Fat: 1.34g | Cholesterol: 163.15mg | Sodium: 335.24mg | Potassium: 132.85mg | Fiber: 1.35g | Sugar: 58.2g | Vitamin A: 1115.55IU | Vitamin C: 3.95mg | Calcium: 58.73mg | Iron: 0.77mg