Key Lime Coconut Cake

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Servings: 9 " round cake 1 Recipe for Sponge Cake (makes two 9-inch cakes) 6 large eggs, room temperature 1 cup granulated sugar 1 cup all-purpose flour ½ tsp baking powder 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:

Ingredients

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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.

Instructions

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Make 4-Ingredient Sponge Cake and set aside to cool. Get the recipe on natashaskitchen.com and be sure to watch the video tutorial.

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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.

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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.

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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. Enjoy!

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