If you love the tangy brightness of lime paired with the tropical sweetness of coconut, then you are in for a treat with this delightful Key Lime Coconut Cake Recipe. This cake combines the zesty punch of fresh key lime juice and zest with moist layers of tender cake and luscious cream cheese and sour cream frosting, studded with shredded coconut to add a subtle chew and island flair. It’s a perfect balance of tart and sweet that feels like a mini vacation in every bite, making it an ideal dessert for both casual gatherings and special occasions. Once you try this recipe, it’s sure to become a beloved staple in your dessert rotation!
Ingredients You’ll Need
Every ingredient in this Key Lime Coconut Cake Recipe is carefully chosen to create the perfect blend of flavors and textures. From the eggs that lend structure to the sweetened shredded coconut that adds a tropical touch, each component plays its part in crafting this irresistible cake.
- 6 large eggs (room temperature): These provide structure and moisture, ensuring your cake is light yet tender.
- 1 cup granulated sugar: Sweetens the batter just enough to balance the tartness of the lime.
- 1 cup all-purpose flour: Gives the cake its soft crumb without weighing it down.
- ½ tsp baking powder: Helps the cake rise perfectly for a fluffy texture.
- ¼ cup freshly squeezed lime juice (from 3 medium limes): Packs a refreshing citrus punch essential to the Key Lime taste.
- 3 Tbsp granulated sugar: Added here to complement the lime juice for the cake’s syrup or soak.
- ¾ cup warm water: Helps dissolve the sugar and lime juice mixture smoothly into the cake layers.
- 8 oz cream cheese (softened): Adds richness and a tangy creaminess to the frosting.
- 1 cup granulated sugar: Sweetens the frosting to a perfect balance against the lime.
- 16 oz cold sour cream (full fat): Brings a smooth, silky texture and an extra layer of tang that complements the lime flavor.
- 3 Tbsp lime juice (freshly squeezed from 2 medium limes): Intensifies the lime flavor in the frosting for maximum zest.
- 1 Tbsp lime zest (from 2 medium limes): Infuses the whole cake with aromatic citrus notes.
- 2 cups (7 oz) sweetened shredded coconut: Sprinkled inside and on top for that tropical, chewy texture that makes this cake unforgettable.
How to Make Key Lime Coconut Cake Recipe
Step 1: Prepare Your Batter
Start by preheating your oven and preparing your cake pans with non-stick spray or parchment paper. In a large mixing bowl, beat the eggs and the 1 cup of sugar together until they become light and fluffy—this step is crucial because it introduces air for a lighter cake. Then, sift the flour together with the baking powder before gently folding it into the egg mixture. The key here is to mix just enough to combine, so your cake layers remain tender and moist.
Step 2: Add Lime Elements and Coconut
Next, stir in your freshly squeezed lime juice and 3 tablespoons of sugar mixed with warm water to infuse the batter with moisture and that irresistible tartness. Carefully fold in the shredded coconut to spread that lush texture evenly throughout the cake. This part really starts bringing the tropical vibes alive in your batter!
Step 3: Bake to Perfection
Pour your batter evenly into the prepared pans and bake for about 38 minutes. Keep an eye on your cake after the 30-minute mark. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the top springs back when gently pressed. Let the cakes cool completely before moving on to the next step, as this will improve the texture of your layers and the ease of frosting.
Step 4: Make the Creamy Frosting
While your cakes cool, whip up the luscious cream cheese and sour cream frosting. Beat the softened cream cheese with the sugar until smooth and creamy. Then incorporate the cold sour cream, freshly squeezed lime juice, and lime zest for that signature tartness. This frosting is rich but fresh, complementing the cake layers perfectly and providing a tangy sweet contrast to the tropical coconut bits.
How to Serve Key Lime Coconut Cake Recipe
Garnishes
To really make your Key Lime Coconut Cake Recipe pop visually and flavor-wise, sprinkle additional sweetened shredded coconut on top, lightly toasted if you like, to add a golden crunch and a nutty aroma. A few lime slices or curls of lime zest can elevate the presentation, adding a pop of vibrant green that screams tropical delight.
Side Dishes
This cake pairs beautifully with a light dollop of whipped cream or a scoop of vanilla bean ice cream to create the ultimate refreshing dessert experience. For a brunch twist, serve slices alongside fresh berries or a passion fruit coulis to accentuate the tart and sweet interplay of flavors.
Creative Ways to Present
For a fun twist, serve mini individual versions of this Key Lime Coconut Cake Recipe in small dessert cups with alternate layers of cake, frosting, and shredded coconut. Another idea is to create cake pops coated in toasted coconut for a bite-sized party treat that still delivers all the luscious flavor in one perfect pop.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The cake will keep well for up to 3 days without losing its moist texture or the bright lime flavor.
Freezing
You can freeze this cake! Wrap it tightly in plastic wrap and place it in a freezer-safe container. It will stay fresh for up to 2 months. When ready to enjoy, thaw slowly in the refrigerator overnight for the best texture.
Reheating
Since this cake is best served chilled or at room temperature, reheating isn’t usually necessary. If you prefer it slightly warm, allow slices to come to room temperature before enjoying, avoiding the microwave which could alter the texture of the frosting and coconut.
FAQs
Can I use regular lime instead of key lime?
Absolutely! Regular limes are a fine substitute if you don’t have key limes on hand, though the flavor will be a bit less tart and slightly different, it will still be delicious.
Is this cake gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with a gluten-free flour blend, but be mindful that it may slightly affect the cake’s texture.
Can I make this cake vegan?
This cake contains eggs, cream cheese, and sour cream, so it’s not vegan. To create a vegan version, you would need to substitute these with plant-based alternatives, which would require some recipe adjustments.
What type of coconut is best to use?
Sweetened shredded coconut adds the right balance of sweetness and texture in this recipe. You can toast it lightly for a nuttier flavor, but keep it sweetened to complement the lime.
How important is using fresh lime juice and zest?
Fresh lime juice and zest are vital for the bright, authentic flavor of this cake. Bottled juice often lacks the vibrant citrus notes and can have an off taste, so using fresh ingredients really makes a difference.
Final Thoughts
This Key Lime Coconut Cake Recipe is a joyful dessert that brings sunshine to any table. Its uplifting lime zing combined with creamy frosting and tropical coconut makes it a dish you’ll want to share again and again. Trust me, once you make this cake, it will quickly become a favorite for celebrations or anytime you want a little slice of paradise!
