Caribbean Coconut Lime Cake Zoom

Caribbean Coconut Lime Cake Recipe

Makes: Cake serves 8-10.
Skill Level: None

Product Actions

Additional Information

Step 1

Preheat oven to 350°F. Spray Fancy Fill pans with vegetable pan spray.

Step 2

Prepare batter according to package directions. Divide batter evenly between prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool layers completely.

Step 3

Meanwhile, in small bowl combine eggs, egg yolk and sugar; mix until smooth. In small saucepan, bring lime juice to a boil; stir into egg mixture. Return to saucepan and heat, whisking constantly 3 minutes or until mixture is pale yellow and coats the back of a spoon. Remove from heat; add butter, vanilla and salt. Cool in the refrigerator at least 1 hour. Once cooled, fold whipped topping into mixture.

Step 4

Fill tunnels of cooled cakes with lime cream mixture. Assemble cake by inverting top layer onto bottom layer. Ice cake with buttercream; press shredded coconut onto sides and top of cake. Refrigerate until ready to serve.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List


1/4 teaspoon vanilla extract


white cake mix

1 package white cake mix ((18.25 ounces))

lime juice

1/3 cup lime juice


2 eggs

egg yolk

1 egg yolk

granulated sugar

1/3 cup granulated sugar

butter or margarine

2 tablespoons butter or margarine


1/8 teaspoon salt

Frozen whipped topping

1 cup Frozen whipped topping (thawed)

shredded coconut

2 cups shredded coconut

Lime zest or slices

Lime zest or slices ((optional))



Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping