Key Lime Coconut Cake Recipes

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KEY LIME COCONUT CAKE



Key Lime Coconut Cake image

This key lime cake is the ultimate summer party cake. It's pummeled with crunchy toasted coconut and boasts the juice from 5 limes.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h38m

Number Of Ingredients 13

6 large eggs (room temperature)
1 cup granulated sugar
1 cup all-purpose flour
½ tsp baking powder
1/4 cup freshly squeezed lime juice (from 3 medium limes)
3 Tbsp granulated sugar
3/4 cup warm water
8 oz cream cheese (softened)
1 cup granulated sugar
16 oz cold sour cream (full fat)
3 Tbsp lime juice (freshly squeezed (from 2 medium limes))
1 Tbsp lime zest (from 2 medium limes)
2 cups 7 oz sweetened shredded coconut

Steps:

  • Toast coconut at 350˚F in a small baking pan in oven, stirring a few times, especially towards the end, until golden and dry, 7 to 10 minutes. Set aside to cool.
  • Make 4-Ingredient Sponge Cake and set aside to cool. Get the recipe on natashaskitchen.com and be sure to watch the video tutorial.
  • In the bowl of your mixer fitted with whisk attachment, beat together cream cheese and 1 cup sugar on high speed 3 minutes until whipped, scraping down the bowl as needed.
  • Beat in 16 oz cold sour cream until smooth (1 min on high). Add lime zest and juice and beat to combine (1 minute on high). Refrigerate frosting if not using right away.
  • In a measuring cup, combine 1/4 cup fresh lime juice, 3/4 cup warm water and 3 Tbsp sugar. Stir to dissolve the sugar and set aside.
  • Slice cake layers in half with a serrated knife. Place the first layer, cut-side-up on a cake platter. Brush with 1/4 of the lime syrup. Top with a generous amount of cream. Repeat with remaining cake layers then cover the entire cake with remaining cream.
  • Cover the entire cake generously with toasted and cooled coconut flakes, using your hands to scoop coconut onto the sides, pressing gently to adhere. The coconut flakes are crispiest if served right away but it is easier to slice the cake once it's had a chance to set in the refrigerator for about 2 hours.

KEY LIME COCONUT ANGEL CAKE



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

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 CUPCAKES



Key Lime-Coconut Cupcakes image

Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired.

Provided by Dianne

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h

Yield 12

Number Of Ingredients 16

1 ½ cups sifted all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
½ cup virgin coconut oil
3 tablespoons Key lime juice
1 ½ teaspoons Key lime zest
1 teaspoon vanilla extract
2 eggs
½ cup milk
1 (4 ounce) package cream cheese, softened
¼ cup virgin coconut oil
1 ½ teaspoons Key lime juice
½ teaspoon Key lime zest
1 ½ cups confectioners' sugar
1 cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Combine flour, baking powder, and salt in a bowl.
  • Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
  • Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
  • Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 42.2 mg, Fat 19.8 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 15.9 g, Sodium 171.3 mg, Sugar 35 g

COCONUT KEY LIME THUMBPRINTS



Coconut Key Lime Thumbprints image

This is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 dozen.

Number Of Ingredients 17

2 tablespoons cornstarch
2/3 cup Key lime juice
3/4 cup sugar
2 large egg yolks
COOKIES:
1 cup butter, softened
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups all-purpose flour
2 large egg whites
2 teaspoons water
2-1/2 cups sweetened shredded coconut
DRIZZLE:
4 ounces white baking chocolate, chopped
1 tablespoon shortening

Steps:

  • For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold., Preheat oven to 400°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour., In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon., Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.

Nutrition Facts : Calories 182 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 76mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT-KEY LIME SHEET CAKE



Coconut-Key Lime Sheet Cake image

Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes

Provided by Katherine Sacks

Categories     Cake     Coconut     Lime     Lime Juice     Easter     Dessert     Bake     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 16

Number Of Ingredients 24

For the Coconut-Key Lime Cake:
1 1/2 cups unsweetened shredded coconut
Nonstick vegetable oil spray
1 3/4 cups cake flour, plus more for pan
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup virgin coconut oil, melted
1 1/2 teaspoons vanilla extract
1 1/3 cups canned unsweetened coconut milk, divided
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon finely grated key lime zest
1/3 cup fresh key lime juice (from about 6 key limes)
For the Coconut-Key Lime Curd:
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
3 large egg yolks
1/2 cup sugar
1 teaspoon finely grated key lime zest
1/4 cup fresh key lime juice (from about 4 key limes)
For the Whipped Cream Topping:
1 1/2 cups cold heavy cream
1 teaspoon finely grated key lime zest
1 cup unsweetened coconut flakes

Steps:

  • Make the Coconut-Key Lime Cake:
  • Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
  • Meanwhile, coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.
  • Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.
  • Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3-4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
  • Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25-30 minutes.
  • Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2" into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.
  • Make the Coconut-Key Lime Curd:
  • Pour water into a medium pot to a depth of 2". Bring to a simmer over medium heat. Place butter in a large bowl.
  • Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3-4 minutes.
  • Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.
  • Make the Whipped Cream Topping:
  • Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.
  • Meanwhile, preheat oven to 350°F. Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5-7 minutes. Let cool.
  • When ready to serve, sprinkle toasted coconut flakes over cake.
  • Do Ahead
  • Lime curd can be made 1 week ahead. Store in an airtight container and chill, or freeze up to 4 months.

KEY LIME COCONUT CAKE



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

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



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

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.

KEY LIME COCONUT CAKE



Key Lime Coconut Cake image

Make and share this Key Lime Coconut Cake recipe from Food.com.

Provided by Elaine

Categories     Dessert

Time 55m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

1 cup sweetened flaked coconut
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon key lime zest
2 large eggs
1 3/4 cups self-rising flour
3/4 cup whole milk
1/4 cup key lime juice, divided
1 cup confectioners' sugar
1 tablespoon rum (optional)

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Generously butter an 8- by 8-inch square or 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 one 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.
  • Allow cake to cool for 15-20 minutes in pan, 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.

Nutrition Facts : Calories 470.1, Fat 17.9, SaturatedFat 11.8, Cholesterol 85.7, Sodium 406.2, Carbohydrate 73.8, Fiber 1.3, Sugar 52.4, Protein 5.5

KEY LIME COCONUT ANGEL CAKE



Key Lime Coconut Angel Cake image

Make and share this Key Lime Coconut Angel Cake recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 25m

Yield 16 serving(s)

Number Of Ingredients 8

1 (10 inch) round angel food cake
1 (14 ounce) can sweetened condensed milk
1/3 cup key lime juice or 1/3 cup lime juice
1 teaspoon lime zest
1 (12 ounce) container frozen whipped topping, thawed
1 cup flaked coconut
sliced kiwi fruit
strawberry, if desired

Steps:

  • Cut angel food cake horizontally into 3 layers. Place bottom layer; cut side up on serving plate.
  • Beat milk, lime juice and lime peel in large bowl 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 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 266.7, Fat 9.2, SaturatedFat 7.4, Cholesterol 8.4, Sodium 238.4, Carbohydrate 42.9, Fiber 0.3, Sugar 31.9, Protein 4.7

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