Key Lime Coconut Cake with Marshmallow Frosting | Midwest Living

Key Lime Coconut Cake with Marshmallow Frosting

Key Lime Coconut Cake with Marshmallow Frosting

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  • Makes: 12 to 16 servings
  • Yield: 1 cake
  • Hands On 45 mins
  • Total Time 2 hrs

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Billowy frosting cloaks a moist and buttery lime-flecked cake whose subtle coconut flavor comes from canned cream of coconut.


  • 3/4 cup butter, softened
  • 3 eggs
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup cream of coconut*
  • 1 tablespoon Key lime or Persian lime zest
  • 1/4 cup Key lime or Persian lime juice
  • 2 1/2 cups all-purpose flour
  • 1 recipe Seven Minute Frosting
  • 1/2 cup raw coconut chips or flaked coconut, lightly toasted
  • Thinly sliced Key lime or Persian lime


  1. Let butter and eggs stand at room temperature for 30 minutes. Grease and flour a 10-inch tube pan; set aside. Preheat oven to 350 degrees .
  2. In a large mixing bowl, beat butter, baking powder and salt with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine milk, cream of coconut, lime zest and lime juice. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Spoon batter evenly into the prepared pan.
  3. Bake for 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan; cool on wire rack. (At this point, the unfrosted cake can be stored in an airtight container up to 2 days at room temperature.)
  4. To serve, place cooled cake on a serving plate. Generously frost with Marshmallow Frosting. Sprinkle with coconut chips and lime slices. Serve cake the same day it is frosted, preferably soon after frosting it.


  • * Stir the cream of coconut in the can before measuring.

Double-Boiler Marshmallow Frosting


  • 1 1/2 cups sugar
  • 1/3 cup cold water
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla


  1. In the top of a double boiler combine sugar, cold water, egg white, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds.
  2. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 10 minutes or until frosting forms stiff peaks (tips stand straight) and mixture reaches 145 degrees F for 3 minutes or 160 degrees F for 15 seconds when tested with an instant read thermometer. Scrape pan occasionally. Remove from the heat; add vanilla. Beat 2 to 3 minutes more or until frosting reaches spreading consistency.

Nutrition Facts

(Key Lime Coconut Cake with Marshmallow Frosting)

Servings Per Recipe 12, sodium (mg) 334, Potassium (mg) 127, sugar (g) 51, vit. C (mg) 3, Fat, total (g) 18, chol. (mg) 78, Thiamin (mg) 0, pro. (g) 6, calcium (mg) 88, vit. A (IU) 447, iron (mg) 2, cal. (kcal) 471, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 58, sat. fat (g) 12, Riboflavin (mg) 0, carb. (g) 73, Niacin (mg) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1

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