Key Lime Coconut Cake

Recipe Summary

  • Preparation: Easy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Yield: 8 servings


  • 1 cup sweetened flaked coconut
  • 1 stick unsalted butter, softened
  • 1¼ cups granulated sugar
  • 1 Tbsp Olé Pacifica Key Lime zest
  • 2 large eggs
  • 1¾ cups self-rising flour
  • ¾ cup whole milk
  • ¼ cup fresh Olé Pacifica Key Lime juice, divided
  • 1 cup confectioners sugar
  • 1 Tbsp rum (optional)


  • Preheat oven to 350°F with rack in middle. Generously butter a 9 x 2 inch round cake pan and line bottom with a round of parchment paper.
  • Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8-12 minutes. Cool. Leave oven on.
  • Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and ½ cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
  • Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40-45 minutes. Cool to warm, then turn out of pan and discard parchment.
  • Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

Source: Gourmet Magazine, March 2009 issue