Key Lime Coconut Cake
Bright, zesty, and irresistibly tropical, this Key Lime Coconut Cake is a dessert dream come true! Combining the tangy freshness of freshly squeezed key lime juice and zest with the creamy richness of full-fat coconut milk, this cake offers a harmonious balance of flavors in every bite. Infused with sweetened shredded coconut for texture and crowned with a luscious key lime glaze, it’s a moist, fluffy treat perfect for summer gatherings, birthday celebrations, or whenever you crave a slice of island-inspired indulgence. Easy to make with pantry staples and ready in just an hour, this crowd-pleasing cake is as stunning as it is delicious. Don’t forget the optional sprinkle of toasted coconut flakes for an extra tropical touch!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 0.5 cups key lime juice, freshly squeezed
- 1 tablespoon key lime zest
- 1 cup coconut milk, canned and full-fat
- 1 cup sweetened shredded coconut
- 1.5 cups powdered sugar (for glaze)
- 2 tablespoons key lime juice (for glaze)
- 0.5 cups unsweetened coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the key lime juice and key lime zest until well combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the coconut milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Fold in the sweetened shredded coconut gently using a spatula.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the glaze by whisking the powdered sugar and key lime juice together in a small bowl until smooth.
Allow the cake to cool completely in the pan. Once cooled, drizzle the glaze over the top.
Optional: Sprinkle unsweetened coconut flakes on top of the glaze for extra texture and garnish.
Slice and serve your Key Lime Coconut Cake. Enjoy!
Nutrition Facts
Calories |
5795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.0 g | 350% | |
| Saturated Fat | 192.0 g | 960% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 3273 mg | 142% | |
| Total Carbohydrate | 806.5 g | 293% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 526.2 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 272 mg | 21% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1773 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
