Coconut Lime Cake

By Addie

“Once I sneaked into the kitchen after supper and finished the remaining half of the lime cake!”

Ingredients

• 1 (2-layer) package white cake mix
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons lime juice
• 1 teaspoon grated lime zest
• 1 cup whipped cream
• 1/3 cup shredded unsweetened coconut
• Lime slices, optional for garnish

Preparation

Step 1

Preheat the oven to 350ºF.


Prepare and bake the cake mix using the package directions for a 13 × 9-inch baking pan. Cool in the pan on a wire rack.
3

Make 1-inch-deep slits in cake at 1-inch intervals, using the blade of a knife.


Combine sweetened condensed milk, lime juice and lime zest in a small bowl and mix well. Drizzle on top of the cake.


Chill, covered, for 1 hour. Spread whipped cream on top of the cake. Sprinkle with coconut. Garnish with lime slices, if desired. Refrigerate any remaining cake.
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Grandma's Secret Trick:

When Grandma had a little extra time, she toasted the coconut before sprinkling it over the cake. It brings out the nutty taste that is a wonderful contrast to the light, fresh lime flavor. She spread the coconut in a heavy skillet and toasted it over medium heat, stirring often, until it began to brown. Then she poured it onto a plate or waxed paper and let it cool before spreading it on the cake.