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Key Lime Coconut Cake (VIDEO)

Key lime cake is the ultimate summer party cake. This key lime cake is pummeled with toasted coconut and boasts the juice of 5 limes. So refreshing! | natashaskitchen.com

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This key lime cake is the ultimate summer party cake. It’s pummeled with crunchy toasted coconut and boasts the juice from 5 limes. The punch of lime juice and zest is refreshingΒ and so tasty. We loved the delicate, fluffy and moist cake layers. Plus it’sΒ not overly sweet. This is a highly enjoyable cake! It also refrigerates and freezes well.

One of my readers, Lena shared this recipe with us using our 4-ingredient sponge cake as a base. She described it as “A bite of heaven. Super moist, airy, light and the sour cream really adds to the lightness and tartness of the cake.” I couldn’t agree more.

The frosting is brilliant! Lana, thank you so much for sharing this with us :). P.S. Lana shared that this cake works beautifully with gluten free flour for those with dietary restrictions, which is so great to know!

Watch How to make Key Lime Cake:

Grab a tiny bag of popcorn and enjoy this 4 minute video recipe!

Now go forth and make Key Lime Cake! I hope you enjoy these video recipes. We love making them for you! πŸ™‚

Key lime cake is the ultimate summer party cake. This key lime cake is pummeled with toasted coconut and boasts the juice of 5 limes. So refreshing! | natashaskitchen.com

Print The Key Lime Cake Recipe ↓↓↓

Key Lime Coconut Cake

4.75 from 16 votes
Prep Time: 1 hour
Cook Time: 38 minutes
Total Time: 1 hour 38 minutes
This key lime cake is the ultimate summer party cake. It's pummeled with crunchy toasted coconut and boasts the juice from 5 limes.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $10-$15
Servings: 9 " round cake

Ingredients

1 Recipe for Sponge Cake (makes two 9-inch cakes)

Key Lime Syrup Ingredients:

  • 1/4 cup freshly squeezed lime juice from 3 medium limes
  • 3 Tbsp granulated sugar
  • 3/4 cup warm water

Key Lime Frosting Ingredients:

  • 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

Topping Ingredients:

  • 2 cups 7 oz sweetened shredded coconut

Instructions

How to Make Key Lime Cake:

  1. Toast coconut at 350˚F in a small baking pan in oven, stirring a few times, especially towards the end, until golden and dry, 7 to 10 minutes. Set aside to cool.
  2. Make 4-Ingredient Sponge Cake and set aside to cool. Get the recipe on natashaskitchen.com and be sure to watch the video tutorial.

How to Make Key Lime Frosting:

  1. In the bowl of your mixer fitted with whisk attachment, beat together cream cheese and 1 cup sugar on high speed 3 minutes until whipped, scraping down the bowl as needed.
  2. Beat in 16 oz cold sour cream until smooth (1 min on high). Add lime zest and juice and beat to combine (1 minute on high). Refrigerate frosting if not using right away.

How to Make Key Lime Cake Syrup:

  1. In a measuring cup, combine 1/4 cup fresh lime juice, 3/4 cup warm water and 3 Tbsp sugar. Stir to dissolve the sugar and set aside.

How to Assemble Key Lime Cake:

  1. Slice cake layers in half with a serrated knife. Place the first layer, cut-side-up on a cake platter. Brush with 1/4 of the lime syrup. Top with a generous amount of cream. Repeat with remaining cake layers then cover the entire cake with remaining cream.
  2. Cover the entire cake generously with toasted and cooled coconut flakes, using your hands to scoop coconut onto the sides, pressing gently to adhere. The coconut flakes are crispiest if served right away but it is easier to slice the cake once it's had a chance to set in the refrigerator for about 2 hours.

Recipe Notes

Cake can be covered and refrigerated up to a week. I've also frozen portions of it then thawed with great results - I loved it still partially frozen.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Key lime cake is the ultimate summer party cake. This key lime cake is pummeled with toasted coconut and boasts the juice of 5 limes. So refreshing! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • jess
    May 27, 2019

    HI natasha … i love your recipes.. i really want to try this cake recipe. However, i seem to dont find any sour cream…can i use any other ingredients in place of sour cream? Reply

    • Natasha
      May 28, 2019

      Hi Jess, I honestly haven’t tried anything else but if I had to substitute, I would try a full fat, plain Greek yogurt first since it is similar in consistency and flavor. Again, I haven’t tested it but that would be my best guess. Reply

      • jess
        May 28, 2019

        Thanks natasha for your reply ..wll try it out thanks again Reply

  • Kristina
    March 2, 2019

    Dear Natasha,

    Could you please provide metric measurements (grams)? I would love to bake this beautiful cake. Reply

    • Natashas Kitchen
      March 2, 2019

      Hi Kristina, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help Reply

  • Yelena
    June 7, 2018

    Dear Natasha!
    I made this cake yesterday. It’s divine! I made so many of your cakes, and they ALL turned out gorgeous and delicious! I’m so grateful to you. Thank you so much for your hard work! Reply

    • Natashas Kitchen
      June 7, 2018

      Thank you for that wonderful compliment, Yelena! Reply

  • Jenya
    June 2, 2018

    Natasha, thanks for another wonderful recipe – came out perfect!!! I have a question though… do you think there’s a way to cut out some sugar without compromising the taste/texture too much? For instance, could i use less sugar in sponge cake recipe/syrup/frosting?

    P.s. i also added some dark rum on layers, and it gave the cake a decadent flavor boost πŸ™‚ Reply

    • Natashas Kitchen
      June 2, 2018

      Hi Jenya, Sugar allows the cake to retain moisture and aeration without going stale too quickly, altering that may affect the texture. That dark rum add on sounds tasty! Thanks for the awesome review! Reply

  • Tanya
    March 12, 2018

    Thank you Natasha! I made this cake 2 days ago for a birthday celebration and it was perfection! Light, moist and not too sweet! It was my first time making a biskvit, came out so well. Two days later it’s fresh and tasty, and I’m still getting compliments on the “most delicious cake”. Your recipes are always the best! Reply

    • Natasha's Kitchen
      March 13, 2018

      You’re welcome Tanya! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your excellent review! Reply

  • Arthi
    September 5, 2017

    Can you please make the recepies also with gram indication? it never Comes out correct when I convert. Reply

    • Natasha
      natashaskitchen
      September 5, 2017

      Hi Arthi, we have been working on adding the gram measurements in more recent recipes but with 800+ recipes, we honestly just haven’t found time to go through and convert every recipe in the archives. We may just need to hire someone to do that for us :). Reply

  • Blair
    June 15, 2017

    This cake was amazing and very easy to make . I wish I could upload a picture. Thanks Natasha! Reply

    • Natasha's Kitchen
      June 15, 2017

      I’m happy to hear that Blair! I would love it if you joined our private Facebook group where you can share your yummy photos!! Reply

  • Mohi
    June 13, 2017

    Hey Natasha! I love your recipes! I wanted to make a 3 tiered cake for fathers day, how can I adjust the amount of batter? Thank you so much! 😘 Reply

    • Natasha
      natashaskitchen
      June 13, 2017

      Hi Mohi, you will have to estimate for various cake pan sizes. I have only experimented with this using a 9″ round cake pan or a 9×13 or a sheet pan. Reply

  • Azra Hussaini
    May 27, 2017

    Hi Natasha your recipes are amazing this key lime cake came out so well everybody loved it. can you please teach us how to make the best Red velvet cake.
    Thank you,
    Stay blessed. Reply

    • Natasha
      natashaskitchen
      May 27, 2017

      Thank you for the suggestion! If I come up with something great, I will be sure to share it πŸ™‚ Reply

  • Pauline
    May 22, 2017

    I have used the filling recipe once before and found that the juice of 3 large limes
    was sufficient. Reply

  • Sharon
    May 22, 2017

    Can I use a regular key lime cake mix and if so could that be frozen too. Reply

    • Natasha
      natashaskitchen
      May 22, 2017

      Hi Sharon, I’ve never tried freezing a cake from store-bought cake mix so I’m not sure how that would work. Also, the syrup would probably make a cake mix cake a little soggy. This sponge cake takes on moisture really well and doesn’t get soggy for days – we’ve had leftover slices refrigerated for up to 3 days and it was still enjoyable then πŸ™‚ Reply

  • Lee Tucker
    May 22, 2017

    Natasha, have you tried this recipe with real key limes? Do you think it would be to tart? Reply

    • Natasha
      natashaskitchen
      May 22, 2017

      Hi Lee, Hmmm… it might be with that much fresh lime juice.. Reply

  • Nadia
    May 2, 2017

    can you turn this into a cupcake??
    Can you post more cupcake recipes pretty please? πŸ™‚ Reply

    • Natasha
      natashaskitchen
      May 2, 2017

      Hi Nadia, it would have to be a different batter recipe since this classic European sponge cake doesn’t work well in cake liners – I have tried and it sticks badly since there is no oil or butter in the cake. Have you seen all of our cupcake recipes? Find them all here πŸ™‚ Reply

  • daniel.
    April 29, 2017

    how many grams are in your cups ? your cakes look beautiful. Rooney Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      Daniel, 1 cup of sugar is 200 grams, 1 cup of flour is 128 grams, 3/4 cup water is 177 ml. Hope this helps. Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      Hi Daniel, thank you for that amazing compliment!! It is 130 grams in 1 cup. Reply

  • Martha Calle
    April 5, 2017

    I made this fantastic cake ,you are awesome Reply

    • Natasha's Kitchen
      April 5, 2017

      Thank you so much Martha! I’m glad to hear how much you enjoy the recipe! Reply

  • Pauline Stewart
    February 24, 2017

    Hi Natasha,

    I tried making this cake the other day and it didn’t rise very much. I wasn’t
    even able to slice through each cake round to make 2 layers. I’m positive
    I used baked powder and the 6 eggs plus flour that you called for in the recipe. Your thoughts. Thx, Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      Hi Pauline, have you had a chance to watch my sponge cake video? I have some great tips for success listed there. The primary reason why the classic European sponge cake won’t rise is if you don’t whip your eggs long enough at high speed. Watch this video and see if your batter looked the same. I hope that helps! Reply

      • Pauline Stewart
        February 24, 2017

        Hi Natasha,

        Yes I watched your video several times and watched it while making this sponge cake. I set my timer for 8 minutes to whip the eggs also just like you mentioned in the video.
        Perhaps I will have better luck next time. Reply

        • Natasha
          natashaskitchen
          February 24, 2017

          Hi Pauline, were your eggs at room temp and did you use regular granulated sugar? Also was it a high powered mixer? Reply

          • Pauline Stewart
            February 24, 2017

            Absolutely. I am a avid baker and usually I have great success with my baking.

  • Pamela
    February 6, 2017

    The recipe doesn’t tell what temperature to cook the cake or how long to bake. Maybe I’m missing it, Please advise. Reply

    • Natasha
      natashaskitchen
      February 6, 2017

      Hi Pamela, I have a couple of links to the sponge cake base above, but in chase you missed it, click here for those instructions. I use that sponge cake base for at least 15 different cake recipes so rather than post it over and over, I just made 1 sponge cake post. I hope you love it! πŸ™‚ Reply

      • Pamela Brownlow
        February 9, 2017

        Thank you and I loved the video. I made the cake yesterday and it was awesome. I just shared your site with my sister and my niece. Look forward to trying more of your recipes. Reply

        • Natasha's Kitchen
          February 9, 2017

          You’re welcome Pamela! I am so glad to hear you enjoy the recipe! Thank you so much for sharing my blog πŸ™‚ Reply

  • Natasha
    November 20, 2016

    I made this cake last night just because I had all the ingredients already. Just had a piece of what cake and I loved it!! It is not your typical cake but nonetheless it was delicious. So moist!!!’ Thanks you for recipe. Reply

    • Natasha
      natashaskitchen
      November 20, 2016

      Natasha, thank you for another great review 😁. I agree that it’s not a typical cake but sure tastes great! Reply

  • Irene
    October 24, 2016

    Super yummy cake! Super moist and zesty lime flavors, with coconut crunch. Love it! Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Olga
    October 7, 2016

    Hi,Natasha. Can I make biskvit and freeze it,& when I need to just take it out & put cream and decorate it? Reply

    • Natasha
      natashaskitchen
      October 7, 2016

      Olga, you can easily freeze this cake, just wrap each layer separately 😁. Reply

  • Liya
    August 18, 2016

    No words to describe how good this cake is and how easy it is to make it! So moist, flavorful and not too sweet. Thanks so much for sharing! Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      Liya, thank you so much for that wonderful review πŸ™‚ Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      Liya, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Natalya
    July 19, 2016

    One of my favorite cakes as of today! Love it, love it, love it!!! Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Natalya, thank you for such a great review, your comment made me smile 😁. Reply

  • Dana
    July 16, 2016

    Made this cake today and it is DELICIOUS!!! Thank you Natasha for all the recipes you do and sharing with everyone! Reply

    • Natasha
      natashaskitchen
      July 17, 2016

      I’m so happy you liked it!!!! Thanks for sharing your great review πŸ™‚ Reply

  • Kim
    July 15, 2016

    Hi Natasha. Can I use desiccated coconut for this recipe?
    Thanks. Reply

    • Natasha
      natashaskitchen
      July 15, 2016

      Hi Kim, I think that could work with the unsweetened coconut but I’m not sure if you would want to toast it and if you do, be careful not to over-toast since there is less moisture in desiccated coconut. Reply

  • July 11, 2016

    I’m drooling! This looks so delicious! Yum Reply

    • Natasha
      natashaskitchen
      July 11, 2016

      Thank you so much Heidi πŸ™‚ Reply

  • Betty
    July 11, 2016

    I made this cake for my dad’s birthday this weekend. I was worried because when I first baked the sponge cake it smelled really eggy. Once it all came together it was great! No eggy taste, the lime cream cheese topping was so delicious. I used Namaste flour to make this cake gluten free since one of my sisters is intolorent. I think it was just a tad denser because of the flour but it was still super yummy, everyone loved it. Will definitely make again! πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      July 11, 2016

      I’m so happy you enjoyed it!! The gal that shared the recipe with me also mentioned that it works well as a gluten free cake (which I totally forgot to mention in the post!! Updating that right now!). If it seemed eggy or dense at all, try beating the eggs minutes longer next time. Not all mixers work the same way and the way you are describing it sounds like it could have used just a little more time mixing :). Reply

  • inon
    July 10, 2016

    Thank you natasha i will definitely try this cake. Looks so delicous. Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      I hope you enjoy it! Thank you πŸ™‚ Reply

  • Stu Borken
    July 10, 2016

    This cake may be made with lemon juice and lemon zest and the coconut NOT toasted and then the cake is called a Lemon Coconut Snowball Cake. It has been a favorite of mine since it was created at the now closed, Lincoln Del in St. Louis Park, Minnesota. The bakers have moved on to other locations and the cake is still sold. Your video is beautifully put together. Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      Hi Stu, that is brilliant!! I’m definitely trying that next time I make this cake! Do you use roughly the same amount of lemon juice and zest? Thanks for the awesome compliment πŸ™‚ Reply

      • Stu B.
        July 10, 2016

        I have never made it, I buy a whole one for group get-togethers and single slices when it’s just for me! I love it. I would assume that you would use the same quantities of zest and juice. By the way, I enjoy reading your site and it warms my heart to read your story of coming to America and melding and blending and becoming a success and raising a fine family and still holding on to your roots. My roots are Eastern Europe and my cooking is so much like yours. Reply

        • Natasha
          natashaskitchen
          July 10, 2016

          Thanks Stu! I will have to experiment :). I’m so glad to hear you enjoy and can relate to my site! It really is so nice to be able to share the foods that we grew up with πŸ™‚ Reply

  • Simple but looks so delicious Natasha. Love it! Reply

    • Natasha
      natashaskitchen
      July 9, 2016

      Thank you Valya, it was a fun cake to make πŸ˜€. Reply

  • Ella Stefoglo
    July 9, 2016

    Hello Natasha, are there other good alternatives to coconut that you’d recommend? I’d love to make the cake, just have a few folks that hate coconut.

    Thanks! Reply

    • Natasha
      natashaskitchen
      July 9, 2016

      Hi Ella, you could try crushed toasted walnuts or pecans or sliced toasted almonds, just be sure the nuts are completely cooled before chopping and topping πŸ™‚ Reply

  • Nina
    July 9, 2016

    Hi Natasha, this cake looks fabulous!!!!!can’t wait to make this recipe this month I know everyone will love it πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      July 9, 2016

      Thanks Nina! I hope you enjoy it! πŸ™‚ Reply

  • Olya
    July 8, 2016

    Oh my, I have to try this cake! I recently discovered how good and different lime taste is, so been trying everything lime! Thank you Natasha for sharing this recipe with us! Reply

    • Natasha
      natashaskitchen
      July 8, 2016

      I hope you LOVE it! Thanks Olya 😁. Reply

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