This delightful cake will transport you and your family right over to your Caribbean Island!
Key Lime Coconut Cake
- 1-1/2 cups sweetened shredded coconut
- 2 cups self-rising flour
- 1 cup sugar
- 8 ounces butter
- 4 eggs (whole)
- 6 tablespoons Key Line juice, divided
- 2 tablespoons Key Line zest, divided
- 2 cups powdered sugar
- 10 ounces cream cheese
Pre heat oven to 350 Grease a round 8 inch cake or spring form pan Line with parchment paper.
In a dry frying over medium high heat toast all of the coconut until light brown. Shake pan to keep from burning. Set aside to cool.
Mix flour, sugar, butter and eggs in electric mixer on medium speed until well blended; about 3 minutes. Add 4 T. lime juice, 1 T. zest and 1 cup coconut; mix on medium for 2 minutes.
Spread batter evenly in cake pan. Bake for 1 hour or until tooth pick inserted in cake center comes out clean. Let cake cook for 15 minutes then unmold and let cool to room temperature.
Combine the sugar, cream cheese, 2 T. lime juice and 1 t. zest with an electric mixer on medium for 2 minutes.
Slice the cake horizontally with a serrated knife into three sections.
Place the bottom cake slice on a cake or serving plate and spread with 1/3 of the frosting. Next place the center cake section on the frosted section and spread with 1/3 of the frosting. Now layer on the top cake third and spread with remaining frosting.
Top with the remaining toasted coconut.