key lime cake with coconut macaroon drizzle
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!
prep time
15 Min
cook time
50 Min
method
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yield
12 serving(s)
Ingredients
- 18 1/4 ounces box of yellow cake mix, moist variety
- 8 ounces cream cheese, softened
- 4 - eggs
- 3/4 cup oil
- 1 cup water
- 1/2 cup key lime juice
- 14 ounces can of sweetened condensed milk
- 5 - coconut macaroon cookies, crumbled
- 1 1/2 cups powdered sugar
- 2 tablespoons key lime juice
- 1/2 - stick of butter
How To Make key lime cake with coconut macaroon drizzle
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Step 1Preheat 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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