Go Back
Key Lime Coconut Cake, Sliced, on a cake pedestal.
Print Recipe
5 from 2 votes

Key Lime Coconut Cake

This flavorful Key Lime Coconut Cake is sure to please a crowd, with key lime cake layers and coconut cream cheese filling and frosting.
Prep Time20 minutes
Cook Time22 minutes
Additional Time45 minutes
Total Time1 hour 23 minutes
Course: Dessert
Cuisine: American
Servings: 15 servings

Ingredients

  • 1 ½ sticks (170g) unsalted butter, softened (Holds its shape but easily dents when pressed.)
  • 2 cups (400g) sugar
  • 4 eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes)
  • 3 cups (342g) cake flour . (If not using a digital scale, lightly spoon flour into measuring scoop and level.)
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup buttermilk (235g)
  • cup Key Lime Juice from Concentrate (We like Nellie and Joe's brand)
  • ¼ cup (54g) vegetable oil
  • Zest of two limes (regular or key limes)

For the Coconut Cream Cheese Frosting

  • 16 oz cream cheese, softened We use two 8 oz packages of full fat cream cheese (in blocks rather than the spread).
  • 2 cups powdered sugar, measure then sift (230g)
  • 3 cups heavy whipping cream (696g)
  • 1 tablespoon coconut extract (12g)
  • 2 teaspoons key lime juice concentrate (8g) optional

Decoration

  • 14 oz Bag of Sweetened Coconut (396g) (We Like Bakers Angel Flake Sweetened Coconut)

Instructions

  • Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.(We also like to add circles of parchment to the bottom of the pans.)
  • In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
  • In another bowl, add the buttermilk, vegetable oil, lime zest and key lime juice.  Set aside.
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
  • Add the eggs one at a time mixing until the yellow of the yolk disappears.
  • With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Mix just until combined (do not overmix).
  • Divide batter between three prepared 8 inch cake pans.
  • Bake at 350 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

For the Coconut Cream Cheese Frosting

  • Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. 
  • Use the whisk attachment for a stand mixer, beaters on your hand mixer.  Beat the whipped cream until stiff peaks form. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.  
  • In another bowl combine the cream cheese, powdered sugar and coconut extract and key lime juice.  Beat until very smooth.  Fold the whipped cream into this mixture. Cover and refrigerate.  If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.  

Notes

Recipe makes approximately 7 ½ cups batter.
*If making standard sized cupcakes with this recipe, bake at 350 for 18-20 .minutes or until toothpick comes out clean (or with a few crumbs attached).