Key Lime Coconut Cake with Cream Cheese Frosting

Key lime coconut cake has citrus in both the sponge and frosting, with coconut adding texture rather than hiding the lime. This is a single-layer butter cake, so it cuts into simple wedges and needs no syrup-soaking step. Cool it completely before frosting; even a slightly warm top can loosen cream cheese. Toasted coconut gives a browned finish, but it colours quickly, so check the small tray frequently.

Recipe at a glance

Yield: 10 slices. Prep: 35 minutes. Cook: 35 minutes. Total: 150 minutes, including 80 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

23 cm round cake tin, mixer, cooling rack, small tray, spatula.

Ingredients and directions

Doneness checks

Cake skewer has no wet batter; frosting is added only after complete cooling.

Helpful tips

• Zest the limes before squeezing them.
• Use desiccated coconut in batter and flakes on top.
• Stop mixing once the flour disappears.
• Frost only a completely cooled cake.

Troubleshooting

• No. Warmth softens the cream cheese and makes the topping slide; wait until the centre is cold.
• Frost only a completely cooled cake.

Serving ideas

• Serve chilled or after a brief room-temperature rest.
• Cut modest wedges because the frosting is rich.
• Pair with black tea.
• Offer extra fresh lime zest rather than a heavy syrup.

Substitutions

Regular Persian lime juice can replace key lime juice in the same amount; the flavour will differ slightly. Use unsweetened coconut to keep the sweetness balanced.

Variation

Add 1/2 teaspoon vanilla to the cake batter for a rounder flavour.

Make ahead

Bake a day ahead, cool and refrigerate covered. Frost on the serving day, allowing the stated chilling time.

Storage and reheating

Refrigerate covered for up to 3 days because of the cream cheese frosting. Freeze the unfrosted cake for up to 1 month, then thaw in the refrigerator.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Can I frost a warm cake?

No. Warmth softens the cream cheese and makes the topping slide; wait until the centre is cold.

Is this a layer cake?

This version is a single 23 cm butter cake. It differs from recipes that use stacked sponge layers and lime syrup.

How to tell when it is ready

Cake skewer has no wet batter; frosting is added only after complete cooling.

Tips

• Zest the limes before squeezing them.
• Use desiccated coconut in batter and flakes on top.
• Stop mixing once the flour disappears.
• Frost only a completely cooled cake.

Troubleshooting

• No. Warmth softens the cream cheese and makes the topping slide; wait until the centre is cold.
• Frost only a completely cooled cake.

Substitutions

• Regular Persian lime juice can replace key lime juice in the same amount; the flavour will differ slightly. Use unsweetened coconut to keep the sweetness balanced.

Variations

• Add 1/2 teaspoon vanilla to the cake batter for a rounder flavour.

Serving suggestions

• Serve chilled or after a brief room-temperature rest.
• Cut modest wedges because the frosting is rich.
• Pair with black tea.
• Offer extra fresh lime zest rather than a heavy syrup.

Make ahead

Bake a day ahead, cool and refrigerate covered. Frost on the serving day, allowing the stated chilling time.

Storage

Refrigerate covered for up to 3 days because of the cream cheese frosting. Freeze the unfrosted cake for up to 1 month, then thaw in the refrigerator.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).