Key Lime Coconut Cake Recipe
Indulge in the tropical flavors of our Key Lime Coconut Cake. This moist sponge cake is layered with a tangy key lime frosting and topped with toasted coconut for a delightful dessert experience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 1 cake (12-16 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Sponge Cake:
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ tsp baking powder
For the Key Lime Syrup:
- ¼ cup freshly squeezed lime juice (from 3 medium limes)
- 3 Tbsp granulated sugar
- ¾ cup warm water
For the Key Lime Frosting:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 16 oz cold sour cream (full-fat)
- 3 Tbsp lime juice (freshly squeezed from 2 medium limes)
- 1 Tbsp lime zest (from 2 medium limes)
For the Topping:
- 2 cups (7 oz) sweetened shredded coconut
Instructions
- Toast the Coconut: Preheat oven to 350°F (175°C). Place coconut on a baking pan and toast for 7-10 minutes. Remove when golden and dry.
- Make the Sponge Cake: Prepare the sponge cake as directed and set aside to cool.
- Make Key Lime Frosting: Beat cream cheese and sugar until light. Add sour cream, lime zest, and lime juice. Refrigerate if not using immediately.
- Make Key Lime Cake Syrup: Combine lime juice, warm water, and sugar in a cup. Set aside.
- Assemble the Key Lime Cake: Slice cake layers, brush with lime syrup, layer with frosting, and repeat. Coat with frosting and top with toasted coconut. Refrigerate before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Key Lime, Coconut, Cake, Dessert, Frosting
Find it online: https://flavorsbymaya.com/key-lime-coconut-cake-recipe/
