Beat the summer heat with this delicious refrigerator Key Lime Coconut Sheet Cake!
There is nothing like a nice cold refrigerator cake in the middle of summer heat. This Key Lime Coconut Sheet Cake features some of my favorite flavors in an ultra moist cake with a light tasting homemade whipped cream topping to bring it all together. Are you looking for a showstopper to take to a get together? This is it! You will be the hit of the party for this one! The fact that it is easy to make and uses easy to find ingredients makes it even better.
Servings: 4
Calories: 715kcal
Ingredients
- 1 15.25-ounce box yellow cake mix (I used Betty Crocker)
- 1 14-ounce can sweetened condensed milk
- 1 13.5-ounce can coconut milk, divided
- 10 tablespoons bottled Key lime juice divided
- 2 cups heavy whipping cream
- 1 ⁄4 cup confectioners’ sugar
- Lime zest and sweetened flaked coconut, optional
Instructions
- Preheat oven to 350°. Spray the bottom only of a 13x9-inch baking dish with nonstick baking spray with flour.
- Prepare and bake cake mix in prepared dish according to package directions. Let cake cool for 5 minutes.
- In a medium bowl, stir together condensed milk, 1 cup coconut milk, and 6 tablespoons lime juice until blended.
- Using the handle of a wooden spoon, poke holes in warm cake, making sure handle does not touch bottom of pan. Pour coconut mixture over warm cake. Cover and refrigerate until chilled, approximately 4 hours.
- In a large chilled bowl, combine cream, confectioners’ sugar, remaining coconut milk, and remaining 4 tablespoons lime juice. Beat at high speed with an electric mixer and chilled beaters just until thickened; spread over cake. Top with lime zest and coconut, if desired. Store, covered, in refrigerator for up to 2 days.
Nutrition
Calories: 715kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
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―
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The part that comments on letting the cake cool…when I printed your recipe it said: Let cake cool for 5 minutes. Something is interfering during printing that blocks out whatever # is before the 5…therefore, how many minutes do you let the cake cool? THANKS!!
This sounds so good, I wonder if I could bake it in a bundt pan and/or a loaf pan?
I can’t see why not. If you give it a try let me know how it turns out please 🙂
Made this on Friday evening so it could chill well before going to a fish fry on Saturday. Everyone loved it even my husband. None of the stores here had key limes so I used a regular lime for the zest. Did have some bottled key lime juice in the cabinet. Love that this recipe doesn’t use Cool Whip or other brand. Love the regular whipped cream. Next time I make this I think I will add 1/2 block softened cream cheese to the whipped cream to help stabilize it better. Delicious anyway.
I am so glad you liked it!!! Let me know how it turns out using the cream cheese!!
I wish there was a gluten free Christy Jordan in the world! LOL! Some recipes just don’t translate well without wheat based flours/breads.
But I’m definitely making this for a summer party.
LOL! I completely understand and I appreciate you sticking with the gluten Christy regardless 😉 P.S. Have you checked out my low carb recipes? There are several that happen to be gluten free there. 🙂 https://www.southernplate.com/category/lowcarb/
Cant wait to get to the store for limes. I love lime and coconut flavors. Thank you for the recipel
I hope you get to try it soon Jacque!!
I’m disappointed that I have to jump through so many hoops to print off a recipe. I’ve joined add this to my address book and a favorite in my files.
Whaaat????
Easy peasy. Get recipe. Click print.
I’m afraid I don’t see the hoops. Scrolling down and clicking print? This is a super short post to scroll through as well. I understand sometimes truly simple things can seem overwhelming if a lot is going on in our lives and so with that being the only foreseeable possibility here, I hope things get better for you soon!