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Key Lime Coconut Layer Cake

in Diana's Recipe Book

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(total ratings: 6)
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Servings: 16
This luscious layer cake is a tropical dream come true, using key lime juice in the filling and frosting and topped with tasty flaked coconut. Enjoy!

If you can't find fresh key limes at your market, bottled key lime juice may be found in the juice aisle in most supermarkets, or it also may be purchased online at Amazon.com and at other online stores.

3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups granulated sugar
1/4 cup (1/2 stick/2 oz./56g) butter, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups milk
1/2 cup plain yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon coconut extract

Key Lime Filling and Frosting (see recipe below)

Preheat oven to 350 degrees F/180 degrees C. Grease and flour 3 (8-inch) round cake pans.

Combine sifted flour, baking powder, salt, and baking soda. Set aside.

Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in vanilla and coconut extracts.

Pour cake batter into prepared pans. Sharply tap cake pans once on counter top to remove air bubbles. Bake in preheated oven for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake and sprinkle top and sides of cake with flaked coconut. Store cake loosely covered in refrigerator.

Makes 12-16 servings.

Key Lime Filling and Frosting

1 (14 oz.) can sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 (12 oz.) container non-dairy whipped topping, thawed
1 cup flaked coconut

In a large mixing bowl, beat sweetened condensed milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping. Use as directed above.

Date: June 1, 2007


Reviewer: Maria
I made this for Thanksgiving this year and everyone raved about it. This is a delicious and easy cake. I am making it for gifts this year for Christmas.

Reviewer: searcher

The coconut cake picture is very familiar. In fact, it's from the Williams Sonoma site.. the seven minute frosting!

Reviewer: Flora
I made this cake for a dinner at Church, and everyone raved about it! It was delecious!It may have been hot outside, yet the cake was cool!!

Reviewer: Flora Motley
Made this for a Church luncheon! Everyone loved it. Am going to make another for Easter! Not only looks good, tastes better!!

Reviewer: JC
Oh my goodness, what a hit! This is now our favorite cake. Very yummy and easy to make.

Reviewer: Nikki
I made this twice. The second time I used coconut milk instead of regular milk and used 2tsp coconut extract and 1tsp of vanilla extract. This seemed to give it more a coconut flavor.


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