key lime cake with coconut macaroon drizzle
(3 ratings)
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!
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(3 ratings)
yield
12 serving(s)
prep time
15 Min
cook time
50 Min
Ingredients For key lime cake with coconut macaroon drizzle
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18 1/4 ozbox of yellow cake mix, moist variety
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8 ozcream cheese, softened
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4eggs
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3/4 coil
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1 cwater
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1/2 ckey lime juice
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14 ozcan of sweetened condensed milk
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5coconut macaroon cookies, crumbled
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1 1/2 cpowdered sugar
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2 Tbspkey lime juice
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1/2stick of butter
How To Make key lime cake with coconut macaroon drizzle
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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