Add tropical flair to a simple white cake with this delectable Coconut-Lime Cake recipe. This easy-to-make Coconut-Lime Cake with coconut-infused cream cheese frosting is perfect for special occasions.
Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
Grate zest and squeeze juice from 1 lime. Beat cream cheese, sugar and lime juice in medium bowl with mixer until blended. Add COOL WHIP, lime zest and 1/3 cup coconut; stir gently until blended.
Cut cake layers horizontally in half. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture between each layer. Frost top and side of cake with remaining COOL WHIP mixture. Gently press remaining coconut into side of cake.
Slice remaining lime; use to garnish cake just before serving.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Substitute lemons for the limes, using just 1/4 cup of the lemon juice to prepare frosting.
Toasted Coconut-Lime Cake
Adding toasted coconut to the cake will add crunch and intensify the coconut flavor. To toast coconut in the oven, spread coconut in single layer in shallow baking pan. Bake in 350°F oven 7 to 10 min. or until golden brown, stirring occasionally.
Both the cake and frosting can be prepared in advance. Refrigerate, separately, up to 24 hours before frosting and garnishing cake before serving.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 1g
Total Carbohydrates 34g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.