Key Lime Coconut Cake Best Recipes

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KEY LIME COCONUT ANGEL CAKE

May 20, 2022



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

Ingredients:

  • 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

Aug 7, 2013



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

Ingredients:

  • 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

KEY LIME COCONUT CAKE

Feb 19, 2009



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

Ingredients:

  • 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.

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