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    You are in: Home / Recipes / Key Lime Coconut Cake Recipe
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    Key Lime Coconut Cake

    Key Lime Coconut Cake. Photo by twissis

    1/3 Photos of Key Lime Coconut Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Boomette's Note:

    A recipe from Gourmet Magazine :

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

    Ratings & Reviews:

    • on August 07, 2013


      Made for the Goddesses of ZWT-9 & the Tropical Desserts Challenge to serve at an afternoon coffee for 9, your recipe was an unqualified hit when rated by our guests. As the cook, I had 1 issue. I made the recipe exactly as written, but the cake rose to an unexpected height & overflowed the baking dish in a fairly major way. I policed up the mess, trimmed the excess, cut the cake into individual servings, glazed it & served it w/a fresh mint garnish. Not a soul knew there had been a problem. They loved the cake & the glaze that I made a lime green color w/food coloring. 1 guest even said he felt as if he had had traveled to Jamaica & should be listening to Bob Marley & his reggae music. Thx for sharing this lovely & flavorful recipe w/us.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2013


      Photo may be seen here in Savor gallery: I love this cake, first the size if perfect, 1 layer is all we need. The cake isn't very sweet tasting, another plus. Doesn't take very long to do in the stand mixer. That said, I trimmed the sugar by using Splenda with no ill efects to the cake. It made a beautiful, well risen, cake with an inside that is light and fluffy in texture. I should mention that I used vanilla almond milk in the cake and glaze and I think that it added a nice element to the overall flavor.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2013


      Full of zing !! Easy to make and very enjoyable. I did not glaze but used a vanilla frosting. Made for ZWT 9.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Key Lime Coconut Cake

    Serving Size: 1 (144 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 469.7
    Calories from Fat 160
    Total Fat 17.8 g
    Saturated Fat 11.8 g
    Cholesterol 79.2 mg
    Sodium 407.6 mg
    Total Carbohydrate 73.8 g
    Dietary Fiber 1.2 g
    Sugars 52.2 g
    Protein 5.4 g

    The following items or measurements are not included:

    key lime zest

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