Preheat your oven to 160°C and line three 7-inch round cake tins with parchment paper. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lime zest and fresh lime juice to infuse the batter with bright citrus flavor. Gently fold in the flour and shredded coconut until just combined—avoid overmixing, which can toughen the cake. Divide the batter evenly among the three prepared tins and bake for 35 minutes until a toothpick inserted in the center comes out clean. I like to rotate the tins halfway through baking to ensure even browning across all three cakes.

Remove the cakes from the oven and let them cool in their tins for 10 minutes—this allows them to set enough to turn out without breaking. Turn them out onto a wire cooling rack and allow them to cool completely to room temperature. While the cakes cool, prepare the black frosting by beating together the softened butter and sifted icing sugar until smooth and fluffy. Add the coconut cream and the juice from one whole lime, beating until well combined. Stir in black gel food coloring a little at a time until you reach a deep black color, stirring thoroughly to ensure even color distribution.

While the cakes are cooling, prepare two separate decorative components. First, take the lime curd and stir in green gel food coloring until you achieve a vibrant lime green color. Set this aside for layering. Next, melt the white chocolate over a hot water bath (double boiler), stirring occasionally until completely smooth. Once melted, remove from heat and let it cool to room temperature—this prevents it from seizing or becoming too thick. Stir in green gel food coloring to match or complement the lime curd color, mixing thoroughly.

Place the first cooled cake on your cake board or serving plate. Spread a layer of black frosting from Step 2 on top, then add half of the lime curd from Step 3, swirling slightly. Stack the second cake on top and repeat with another layer of black frosting and the remaining lime curd. Place the third cake on top. Now apply a thin crumb coat of black frosting over the top and sides of the entire cake—this seals in crumbs and creates a smooth base for the final decoration. I find using an offset spatula dipped in warm water helps smooth the frosting and gives a more polished finish.

Transfer the remaining black frosting from Step 2 into a piping bag fitted with a small round tip. Pipe decorative swirls and details around the sides of the cake, then use a warm, damp spatula to smooth some of it for a polished look. Sprinkle black and green sprinkles around the base of the cake for a festive Halloween touch. Refrigerate the cake for at least 30 minutes to set the frosting. Once chilled, carefully pour or pipe the green chocolate from Step 3 around the top edge of the cake, allowing it to drip down the sides for a spooky effect. Fill in the top of the cake with the remaining green chocolate, spreading it smoothly.

Once the green chocolate has set (about 15-20 minutes at room temperature), place the meringue ghosts strategically on top of the cake. Position the cake topper as your centerpiece. Using the piping bag with black frosting, add decorative piping around the ghosts and topper for extra visual interest and to secure them in place. Finish with a final sprinkle of black and green sprinkles on top of the green chocolate for added texture and festive flair. The cake is now ready to serve—this Halloween creation combines lime and coconut flavors with a dramatic black-and-green color scheme perfect for the spooky season.