Best 6 Key Lime Coconut Cake Recipes

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Indulge in a tropical paradise with our delectable Key Lime Coconut Cake, a harmonious blend of zesty and creamy flavors. This culinary masterpiece features a moist and fluffy coconut cake base, generously filled with a luscious key lime curd and topped with a velvety coconut whipped cream frosting. Each bite is a delightful symphony of tangy citrus and sweet coconut, perfectly balanced and utterly irresistible.

Prepare to embark on a culinary journey with our curated collection of recipes, each one designed to tantalize your taste buds and transport you to a tropical oasis. From the zesty Key Lime Curd, bursting with citrusy goodness, to the rich and creamy Coconut Whipped Cream Frosting, every element of this cake is a testament to culinary artistry.

Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating this masterpiece. So, gather your ingredients, preheat your oven, and let's embark on a tropical baking adventure!

Check out the recipes below so you can choose the best recipe for yourself!

KEY LIME COCONUT CAKE



Key Lime Coconut Cake image

Provided by Melissa Roberts

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Coconut     Winter     Lime Juice     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 cup sweetened flaked coconut
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup fresh Key lime juice, divided
1 cup confectioners sugar
1 tablespoon rum (optional)

Steps:

  • Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
  • Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
  • Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
  • Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
  • Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

KEY LIME COCONUT ANGEL CAKE



Key Lime Coconut Angel Cake image

Who can resist this heavenly dessert when it's so easy to make?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 25m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired

Steps:

  • Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
  • In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
  • Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
  • Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g

KEY LIME COCONUT CAKE



Key Lime Coconut Cake image

Make and share this Key Lime Coconut Cake recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup sweetened flaked coconut
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup fresh key lime juice, divided
1 cup confectioners' sugar
1 tablespoon rum (optional)

Steps:

  • Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
  • Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
  • Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
  • Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
  • Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

Nutrition Facts : Calories 469.8, Fat 17.8, SaturatedFat 11.8, Cholesterol 79.3, Sodium 407.6, Carbohydrate 73.9, Fiber 1.3, Sugar 52.3, Protein 5.5

COCONUT-KEY LIME SHEET CAKE



Coconut-Key Lime Sheet Cake image

Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes

Provided by Katherine Sacks

Categories     Cake     Coconut     Lime     Lime Juice     Easter     Dessert     Bake     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 16

Number Of Ingredients 24

For the Coconut-Key Lime Cake:
1 1/2 cups unsweetened shredded coconut
Nonstick vegetable oil spray
1 3/4 cups cake flour, plus more for pan
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup virgin coconut oil, melted
1 1/2 teaspoons vanilla extract
1 1/3 cups canned unsweetened coconut milk, divided
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon finely grated key lime zest
1/3 cup fresh key lime juice (from about 6 key limes)
For the Coconut-Key Lime Curd:
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
3 large egg yolks
1/2 cup sugar
1 teaspoon finely grated key lime zest
1/4 cup fresh key lime juice (from about 4 key limes)
For the Whipped Cream Topping:
1 1/2 cups cold heavy cream
1 teaspoon finely grated key lime zest
1 cup unsweetened coconut flakes

Steps:

  • Make the Coconut-Key Lime Cake:
  • Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
  • Meanwhile, coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.
  • Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.
  • Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3-4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
  • Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25-30 minutes.
  • Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2" into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.
  • Make the Coconut-Key Lime Curd:
  • Pour water into a medium pot to a depth of 2". Bring to a simmer over medium heat. Place butter in a large bowl.
  • Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3-4 minutes.
  • Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.
  • Make the Whipped Cream Topping:
  • Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.
  • Meanwhile, preheat oven to 350°F. Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5-7 minutes. Let cool.
  • When ready to serve, sprinkle toasted coconut flakes over cake.
  • Do Ahead
  • Lime curd can be made 1 week ahead. Store in an airtight container and chill, or freeze up to 4 months.

KEY LIME COCONUT ANGEL CAKE



Key Lime Coconut Angel Cake image

Who can resist this heavenly dessert when it's so easy to make?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 25m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired

Steps:

  • Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
  • In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
  • Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
  • Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g

KEY LIME-COCONUT ANGEL CAKE



Key Lime-Coconut Angel Cake image

Number Of Ingredients 9

1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
1 (14-ounce) can sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 (8-ounce) container frozen whipped topping or
3 cups Sweetened Whipped Cream
(see Fabulous Frostings and Glazes chapter)
1 cup flaked coconut

Steps:

  • 1- Move oven rack to lowest position (remove other racks). Heat oven to 350°.2- Beat cake mix and cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds beat on medium speed 1 minute. Pour into ungreased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)3- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.4- Beat condensed milk, lime juice and lime peel in large bowl with wire whisk until smooth and thickened. Fold in whipped topping5- Run knife around edges of cake remove from pan. Split cake horizontally to make 3 layers. Fill each layer with about 2 cups lime mixture. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for angel food pan.1 Serving: Calories 370 (Calories from Fat 60) Fat 7g (Saturated 5g) Cholesterol 15mg Sodium 450mg Carbohydrate 60g (Dietary Fiber 1g) Protein 7g. % Daily Value: Vitamin A 2% Vitamin C 8% Calcium 12% Iron 4%.Betty's Tip: A flexible metal or plastic spatula and a light touch work wonders when frosting this delicate angel food cake. For splitting the cake, an electric knife cuts the cake into clean, even layers.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use fresh key limes. Fresh key limes have a more intense flavor than bottled key lime juice. If you can't find fresh key limes, you can substitute Persian limes.
  • Zest the key limes before juicing them. The zest adds a lot of flavor to the cake.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with crumbs attached, the cake needs to bake longer.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • Store the cake in the refrigerator for up to 3 days.

Conclusion:

This key lime coconut cake is a delicious and refreshing dessert that's perfect for any occasion. The combination of key lime and coconut is a classic flavor combination that's sure to please everyone. The cake is also easy to make, so it's a great option for novice bakers. If you're looking for a delicious and easy-to-make key lime coconut cake, this recipe is definitely worth trying.

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