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August 2, 2011
Coconut Lime Cake
Traditional Cakes & Pies
Prep time:
18 minutesbaking time:
25 to 30 minutes“Once I sneaked into the kitchen after supper and finished the remaining half of the lime cake!”
Ingredients
Serves 12
- 1 (2-layer) package white cake mix
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons lime juice
- 1 teaspoon grated lime zest
- 1 cup whipped cream
- 1/3 cup shredded unsweetened coconut
- Lime slices, optional for garnish
Directions
1
Preheat the oven to 350ºF.
2
Prepare and bake the cake mix using the package directions for a 13 × 9-inch baking pan. Cool in the pan on a wire rack.
3
Make 1-inch-deep slits in cake at 1-inch intervals, using the blade of a knife.
4
Combine sweetened condensed milk, lime juice and lime zest in a small bowl and mix well. Drizzle on top of the cake.
5
Chill, covered, for 1 hour. Spread whipped cream on top of the cake. Sprinkle with coconut. Garnish with lime slices, if desired. Refrigerate any remaining cake.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
When Grandma had a little extra time, she toasted the coconut before sprinkling it over the cake. It brings out the nutty taste that is a wonderful contrast to the light, fresh lime flavor. She spread the coconut in a heavy skillet and toasted it over medium heat, stirring often, until it began to brown. Then she poured it onto a plate or waxed paper and let it cool before spreading it on the cake.
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