Desserts

Coconut-Lime Cake

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photo by:kraft

Add tropical flair to a simple white cake with an easy-to-make lime- and coconut-infused cream cheese frosting.

time

prep:

25 min

total:

1 hr 50 min

servings

total:

12 servings, one slice each

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What You Need

pkg. (2-layer size) white cake mix

large limes, divided

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup powdered sugar

1-1/2

cups thawed COOL WHIP Whipped Topping

2/3

cup BAKER'S ANGEL FLAKE Coconut, divided

Make It

PREPARE cake batter and bake in two lightly greased 9-inch round cake pans as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.

GRATE the zest and squeeze juice from 1 of the limes (about 1/4 cup of juice). Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until well blended. Add lime juice; mix well. Add whipped topping, lime zest and half of the coconut; gently stir until well blended.

CUT cake layers horizontally in half. Place 1 cake layer on cake stand or platter; spread with 1/3 cup frosting. Top with a second cake layer; spread with 1/3 cup frosting. Repeat layers of cake layer, frosting and cake layer. Spread remaining frosting evenly onto the sides and top of cake. Gently press remaining coconut into side of cake. Cut remaining lime into 12 thin slices. Use to garnish each cake slice just before serving. Store leftovers in refrigerator.

Kraft Kitchens Tips

Substitute

For a Coconut-Lemon version substitute lemons for the limes.

Variation 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 at 350°F for 7 to 10 min. or until golden brown, stirring occasionally.

Make Ahead

Both the cake and the frosting can be prepared a day ahead and assembled the day after. Keep frosting refrigerated and keep cake covered until ready to use.

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melodypryce

posted:4/7/2012

An absolutely delicious cake. This is my go to birthday cake, and I've been lucky enough to enjoy it on my own birthday. Nothing has yet to beat this delicious cake recipe! It's true that frosting can run a bit low, but as long as you keep the middle layer of frosting thin, no problems!

a cook

posted:12/17/2009

It was so good, that I ate almost the hole cake by myself. believe it or not I am not a big cake eater. To tell the truth some how, I am afraid by making it the same thing might happend again.

a cook

posted:7/7/2009

i made these for father's day. I made them into cupcakes instead of a cake. there was plenty of frosting for the cupcakes. I thought they tasted good-maybe a little too 'cream cheesy' for me though. there were some leftovers that never got eaten and we had to throw them away-so they weren't to die for!

julie197578

posted:7/5/2009

i made it for 4th of july and every one loved them.instead of making it a cake i made it in to cupcakes.

sherry8034

posted:5/23/2009

I would make it again with major changes. I would make the cake from scratch instead of using a box mix (which was awful). I would double the frosting. It appeared to be enough until I went to serve it. The frosting had settled and soaked into the cake. It was not a pleasant consistantcy and too much cake. I liked the flavor of the frosting so with the major changes I would try it again. By the way, the box mix made two thin layers so there was no way to make 4 layers out of this and the cake fell apart easily. Box mixes are pretty nasty.

carolina350

posted:6/16/2008

Simplemente Delicioso! Sirvelo frio, Yo ya lo hice 2veces Y lo volvere hacer muy pronto.