Key Lime Cake With Coconut Macaroon Drizzle

cheryl lundquist


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!


★★★★★ 3 votes

15 Min
50 Min


  • 18 1/4 oz
    box of yellow cake mix, moist variety
  • 8 oz
    cream cheese, softened
  • 4
  • 3/4 c
  • 1 c
  • 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

How to Make Key Lime Cake With Coconut Macaroon Drizzle


  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.

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About Key Lime Cake With Coconut Macaroon Drizzle

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

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