Key Lime Coconut Cake

Key Lime Coconut Cake is a delicious dessert that combines the tartness of fresh lime with the richness of cream cheese frosting and toasted coconut flakes. This cake features a light and airy sponge cake soaked in a tangy key lime syrup, layered with a smooth lime frosting, and topped with crunchy coconut for a tropical touch. Perfect for special occasions, holidays, or any time you’re craving a refreshing dessert, this cake is easy to make and packed with vibrant flavors. The balance of sweetness and tartness makes it a standout treat for those who love citrus desserts.

Ingredients

For the Sponge Cake:

• 6 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour
• ½ tsp baking powder

For the Key Lime Syrup:

• ¼ cup freshly squeezed lime juice (from 3 medium limes)
• 3 Tbsp granulated sugar
• ¾ cup warm water

For the Key Lime Frosting:

• 8 oz cream cheese, softened
• 1 cup granulated sugar
• 16 oz cold sour cream (full-fat)
• 3 Tbsp lime juice (freshly squeezed from 2 medium limes)
• 1 Tbsp lime zest (from 2 medium limes)

For the Topping:

• 2 cups (7 oz) sweetened shredded coconut

Instructions

How to Make Key Lime Cake:

1. Toast the Coconut:
   • Preheat your oven to 350°F (175°C).
   • Place shredded coconut on a small baking pan and toast it in the oven for 7-10 minutes, stirring occasionally. Keep an eye on it, especially towards the end, to avoid burning. Once golden and dry, remove from the oven and set aside to cool.
2. Make the Sponge Cake:
   • Prepare the 4-ingredient sponge cake according to the recipe on natashaskitchen.com. Follow the video tutorial for guidance, then set the cake aside to cool completely.

How to Make Key Lime Frosting:

1. In the bowl of a mixer fitted with the whisk attachment, beat together the cream cheese and 1 cup of granulated sugar on high speed for about 3 minutes, until light and whipped. Scrape down the bowl as needed.
2. Add the cold sour cream and beat on high for 1 minute, until smooth.
3. Add the lime zest and lime juice, and continue to beat for another minute until fully combined.
4. If not using immediately, refrigerate the frosting until ready to assemble the cake.

How to Make Key Lime Cake Syrup:

1. In a measuring cup, combine the freshly squeezed lime juice, warm water, and sugar. Stir until the sugar is completely dissolved. Set the syrup aside.

How to Assemble the Key Lime Cake:

1. Once the sponge cake has cooled, slice each cake layer in half horizontally with a serrated knife to create 4 layers.
2. Place the first cake layer, cut-side-up, on a cake platter. Brush it generously with ¼ of the lime syrup. Then, top with a generous amount of the key lime frosting.
3. Repeat with the remaining layers, applying lime syrup and frosting between each layer.
4. Once all layers are stacked, cover the top and sides of the entire cake with the remaining frosting.
5. Coat the sides and top of the cake with the toasted coconut flakes, pressing gently to adhere. Use your hands to scoop coconut onto the sides and gently press.
6. For best results, refrigerate the cake for about 2 hours before serving to allow it to set. This also helps the coconut flakes remain crispy.

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Why You’ll Love This Recipe

• Perfect Balance of Flavors: The tart lime syrup and creamy frosting pair wonderfully with the soft, airy sponge cake.
• Tropical Touch: The toasted coconut adds a delightful texture and flavor, bringing a taste of the tropics to your dessert.
• Fresh Ingredients: Made with fresh lime juice and zest, this cake is bursting with vibrant, citrusy goodness.

Tips

• Refrigerate for Better Slicing: Allowing the cake to chill in the fridge for a couple of hours helps the frosting set, making it easier to slice and serve.
• Toast Coconut Carefully: Keep a close eye on the coconut as it toasts, as it can burn quickly. Stir occasionally for even browning.
• Room Temperature Ingredients: Ensure the eggs, cream cheese, and sour cream are at room temperature for the best texture in your frosting.

Variations and Substitutions

• Add More Citrus: For an even stronger lime flavor, add more zest to the frosting or syrup.
• Dairy-Free Version: Use a dairy-free cream cheese and sour cream alternative to make this cake dairy-free.
• Different Toppings: Try substituting the coconut with crushed graham crackers for a more traditional “key lime pie” flavor.

FAQs

Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Refrigerate it overnight to allow the flavors to meld and the cake to set.

Can I freeze the cake?
Yes, you can freeze the sponge cake layers and the frosting separately for up to 3 months. When ready to serve, thaw and assemble the cake.

How can I make the cake more lime-flavored?
To intensify the lime flavor, you can add more lime zest or use a lime-flavored extract in the frosting.

Serving Suggestions

• Pair with a Light Drink: Serve this cake with a refreshing iced tea or a chilled glass of white wine to complement the citrus notes.
• Add Fresh Fruit: Garnish with additional fresh lime slices or berries for a colorful and fresh touch.
• Perfect for Parties: This cake is great for summer parties, BBQs, or as a festive dessert for any celebration.