Key Lime Coconut Cake: Your Recipe, My Kitchen:

Key Lime Coconut Cake

Last year, key lime treats were all over the food blog world.  It seemed like everywhere I looked, someone was making something wonderful with those tiny little fruits.  Everyone, that is, but me.  I drooled, I bookmarked, but I didn’t get around to making anything.  This week, though, I happened to get hold of a bag of little key limes.  It seemed that the stars finally had aligned for me to get one of those bookmarked recipes made.

Key Lime Coconut Cake
I chose a simple cake,  Angel Food Coconut Lime Cake from the blog, Hannah and Claire Eat.  They haven’t updated their blog since August, 2010, so it may be a dead blog now.  Have you noticed that some blogs just fade away?  It is an argument for printing out recipes and not just bookmarking them I guess.  Anyway, back to the cake.  From the photos, you can see that I didn’t make an angel food cake.  I substituted a yellow cake mix.  I threw lime zest and coconut into the batter.  For the frosting/filling, I added an envelope of Dream Whip and a little milk instead of folding in Cool Whip.  Like always, it was a matter of what I had on hand.
Key Lime Coconut Cake: Your Recipe, My Kitchen:
Author: 
 
Ingredients
  • Key Lime Coconut Cake (adapted from Hannah and Claire Eat)
  • 1 yellow cake mix
  • 3 eggs
  • ¼ cup oil
  • 1⅓ cup water
  • 1½ tsp key lime zest
  • ⅓ + 1½ cups flaked coconut
  • 1 can sweetened condensed milk
  • ⅓ cup key lime juice
  • 1 envelope Dream Whip
  • ⅓ cup milk
Instructions
  1. Mix the cake mix, eggs, oil and water until smooth.
  2. Stir in the lime zest and ⅓ cup coconut.
  3. Bake at 350 degrees in two 9 inch greased pans according to mix directions (Mine took about 25 minutes).
  4. Let the cakes cool on a wire rack.
  5. For the filling, beat the lime juice and sweetened condensed milk.
  6. Add the Dream Whip and milk and mix on high for 5 minutes.
  7. Stir in the remaining 1½ cups coconut.
  8. Place the bottom cake layer on a plate.
  9. Spread half the filling on top, to edges.
  10. Place the second layer of cake on top of the filling.
  11. Spread the second half of the frosting on top.
  12. Refrigerate until ready to serve.
Now it’s your turn.  Join up with any recipe that you have had on your “to try” list, be it from another blog, a cookbook or one that a friend gave you.  The more the merrier!  Please link back to this post and link directly to a post, not to your home page.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: