Six Layer Key Lime and Coconut Cake

Online recipe by Melinda Winner

Six Layer Key Lime and Coconut Cake
Six Layer Key Lime and Coconut Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Cake:

  • 2½ c. flour

  • 2 c. white sugar

  • 1 tsp. baking powder

  • 1½ tsp. baking soda

  • ½ tsp. kosher salt

  • 3 eggs

  • 3/4 c. canola oil

  • 1 cup key lime juice (freshly squeezed)

  • ¾ cup sour cream

  • 1 T. key lime zest

  • ½ (14 oz.) bag sweetened, flaked coconut, toasted

  • Icing:

  • 2 (8 oz.) packages cream cheese, softened

  • ¾ c. butter, softened

  • 1 T. key lime zest

  • ¼ c. key lime juice

  • 1 T. vanilla extract

  • 2½ lbs. confectioners’ sugar

  • Toasted coconut:

  • 7 oz. sweetened coconut

Directions

To make cake: Spray three nine-inch round cake pans with nonstick baking spray. Preheat oven to 350°F. In a standing mixer bowl, sift together flour, sugar, baking powder, baking soda, and salt. To the dry mixture add eggs one at a time, then oil and lime juice. Mix on medium until creamy, about one minute, and remember to scrape the sides. Lastly, add sour cream and zest. Just mix until combined and smooth, about a minute. Pour cake batter evenly into cake pans and bake for about 25-35 minutes or until a toothpick comes out clean. When done, allow to cool in pan for 5 minutes then turn cakes out onto cooling racks. Let stand to cool completely about 1 hour. Then using a long bread knife, slice each layer in half. I will sometimes put the cake into the freezer for about thirty minutes after it has cooled to make it easier to cut. Now ice all layers of the cake with cream cheese icing and stack. When cake centers are iced, ice entire cake with cream cheese icing and coat with toasted coconut all around the outside. Garnish with fresh lime slices, cut three in half on the top in the center to resemble a flower. Cream cheese icing to follow. To make icing: In a standing mixer bowl, cream together cream cheese and butter. Add vanilla and key lime juice while mixing. Slowly add confectioners’ sugar mix until creamy and spreadable and fold in zest. Ice between all layers and entire outside of the cake. To toast coconut: Place coconut in a large skillet over medium heat for about 5 minutes, fluffing with fork, and watch closely until golden brown. Cover cake sides and or top with toasted coconut according to taste.

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