• 4 layer, 6-inch cake

  Preheat Oven to 350 degrees.

  Grease cake pans with nonstick coconut oil.

Key Lime Coconut Cake:

• Whisk the whole wheat flour, graham cracker crumbs, baking powder, and sea salt together.

  In another bowl, beat all wet ingredients until creamy and smooth.

  Sift in the dry mixture but do not overmix.

  Spread batter evenly into the greased pans.

  Bake for 25 minutes or until a toothpick inserted into the middle comes out clean.

  Let cakes cool completely.

Cardamom Graham Cracker Crumble:

• Line a sheet pan with parchment paper.

  Whisk all of the dry ingredients together. Mix in the wet ingredients until small clumps form.

  Bake for 10-15 minutes. Cool completely.

Key Lime Curd:

• In a small saucepan over medium heat, add the lime juice, coconut sugar, lime zest, and sea salt.

  Stir well to dissolve the sugar. Add cornstarch mixture and coconut milk, stirring well.

  Cook until the mixture thickens and lightly bubbles.

  Add butter and cook until it becomes a thick pudding
 like consistency. Let cool completely
.

  Chill for 2 hours in the refrigerator before using.

Amaretto Mascarpone Whipped Cream Frosting:

• Whip the Mascarpone cheese and whipped topping together. Slowly add in the Amaretto and vanilla bean paste.

  Sift in the powdered sugar and whip until smooth and creamy. Add more powdered sugar if the mixture is too thin.

  To assemble the cake, spread a spoonful of frosting on each layer then top with a spoonful of key lime curd and a spoonful of graham cracker crumble. Repeat with all four layers.

  Top with extra graham cracker crumble, toasted coconut shavings and freshly washed key lime wedges!