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

This post may contain affiliate links. Read my disclosure policy.

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 refreshing and so tasty. We loved the delicate, fluffy and moist cake layers. Plus it’s 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! 🙂

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 ↓↓↓

Natasha's Kitchen Cookbook

Key Lime Coconut Cake

4.84 from 37 votes
Author: Natasha of NatashasKitchen.com
This key lime cake is the ultimate summer party cake. It's pummeled with crunchy toasted coconut and boasts the juice from 5 limes.
Prep Time: 1 hour
Cook Time: 38 minutes
Total Time: 1 hour 38 minutes

Ingredients 

Servings: 9 " round cake

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:

  • 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.
  • 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:

  • 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.
  • 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:

  • 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:

  • 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.
  • 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.

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.
Course: Dessert
Cuisine: American
Keyword: Key Lime Coconut Cake
Skill Level: Medium
Cost to Make: $$

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Ann
    January 6, 2024

    This cake was a hit at a party……so good – the recipe is a keeper. It is super important to beat those eggs for the sponge cake – I used a hand mixer and should have beat them longer – my cakes were a bit flatter then the video. I only did two layers and they soaked up all of the syrup without becoming soggy. The frosting is so wonderful – tangy and light! First time for using sour cream in a frosting but it works!

    Reply

    • Natashas Kitchen
      January 6, 2024

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

      Reply

  • Pupsik
    December 31, 2023

    Made a sponge base following recipe and watched the tutorial. Instead of two thick cakes I got two thin and had to bake another batch. Other than that, cake came out absolutely delicious.

    Reply

  • suzanne
    September 28, 2023

    so light , bright and delicious . i used Key lime juice in this recipe instead of the limes. it worked out great.

    Reply

    • NatashasKitchen.com
      September 28, 2023

      Thank you for sharing, Suzanne!

      Reply

  • Yen
    March 11, 2023

    Great recipe. Love the flavor. my first attempt failed so tried a second time right away within an hour even with cold eggs. I found that i had to beat the egg batter until it turns white pale and thick and to fold the flour gently from the center to the side. If the egg batter is thick but not white pale, it will deflate. The second batter rose beautifully and light :).

    Reply

    • Natashas Kitchen
      March 11, 2023

      Thank you so much for sharing that with me, Yen!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.