Key Lime Coconut Sheet Cake

By srumbel

There is nothing like a nice cold refrigerator cake in the middle of summer heat. This one features some of my favorite flavors in an ultra moist cake with a light tasting homemade whipped cream topping to bring it all together. Are you looking for a showstopper to take to a get together? This is it!
from southernplate.com

Ingredients

• 1 1 box 1 (15.25-ounce) box yellow cake mix (I used Betty Crocker)
• 1 1 can 1 (14-ounce) can sweetened condensed milk
• 1 1 can 1 (13.5-ounce) can coconut milk, divided
• 10 10 10 tablespoons bottled Key lime juice, divided
• 2 2 2 cups heavy whipping cream
• 1 1⁄4 1⁄4 cup confectioners’ sugar
• Lime zest and sweetened, flaked coconut, optional

Preparation

Step 1

Preheat oven to 350°. Spray the bottom only of a 13x9-inch baking dish with nonstick baking spray with flour.
Prepare and bake cake mix in prepared dish according to package directions. Let cake cool for
5 minutes.

In a medium bowl, stir together condensed milk, 1 cup coconut milk, and 6 tablespoons lime juice until blended.

Using the handle of a wooden spoon, poke holes in warm cake, making sure handle does not touch bottom of pan. Pour coconut mixture over warm cake. Cover and refrigerate until chilled, approximately 4 hours.

In a large chilled bowl, combine cream, confectioners’ sugar, remaining coconut milk, and remaining 4 tablespoons lime juice. Beat at high speed with an electric mixer and chilled beaters just until thickened; spread over cake. Top with lime zest and coconut, if desired. Store, covered, in refrigerator for up to 2 days.