Key Lime Coconut Cake

READY IN: 1hr 20mins
Recipe by Boomette

A recipe from Gourmet Magazine :

Top Review by twissis

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.

Ingredients Nutrition


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

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