Key Lime Cake With Coconut Macaroon Drizzle

cheryl lundquist

By
@sydney0000

I was inspired after a trip to the Florida Keys to make a cake using the key lime juice I brought back. We ate so many key lime pies that I wanted to make something unique using key lime juice. This is a favorite among neighbors, co-workers and my children. Sooo moist and delicious, the perfect combination of sweet and tangy!


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

15 Min

Cook:

50 Min

Ingredients

18 1/4 oz
box of yellow cake mix, moist variety
8 oz
cream cheese, softened
4
eggs
3/4 c
oil
1 c
water
1/2 c
key lime juice
14 oz
can of sweetened condensed milk
5
coconut macaroon cookies, crumbled
1 1/2 c
powdered sugar
2 Tbsp
key lime juice
1/2
stick of butter

Directions Step-By-Step

1
Preheat oven to 350 degrees. Generously grease and flour a bundt pan. In a large bowl, combine cake mix, eggs, cream cheese, oil, water, 1/2 cup of key lime juice and condensed milk. Beat with a mixer until thoroughly blended and cream cheese is smooth. Pour into bundt pan and bake for 45-50 minutes or until toothpick inserted comes out clean. Let cool before removing from pan. While cake cools, make the drizzle: In a medium pan over medium heat, melt the butter. Add the powdered sugar and 2 T key lime juice and stir until smooth. Remove from heat and stir in the crumbled macaroons. Remove cake from the pan and pour drizzle over entire cake.

About this Recipe

Course/Dish: Cakes
Hashtags: #coconut, #lime, #key