Easy Key Lime Cake

Who can even say no to Natashas Kitchen‘s delicious key lime cake? It has everything you want from a cake. Each layer of sponge cake is topped with key lime frosting and key lime syrup then the whole cake is covered with more frosting and toasted coconut flakes. It turned out so good that it was gone in just a few minutes. Everyone couldn’t resist taking another slice of this cake.

RELATED: 4-Ingredient No-Bake Lime Cracker Pie

There are four different layers for this cake: the sponge cake, key lime syrup, key lime frosting, and the toasted coconut. In just one bite, you can taste all the layers blending well together. The sponge cake is moist, super easy to make, and only requires 4 basic ingredients. The syrup and frosting will bring this simple sponge cake to life. For added crunch and nutty flavor, the whole cake is covered with toasted coconut. I highly recommend you try this cake, especially during the spring and summer.

For more key lime recipes, check these out: The Best Key Lime Pie Recipe, No-Bake Key Lime Cheesecake

Key Lime Cake Ingredients

Sponge cake:

• 6 large eggs (room temperature)
• 1 cup of granulated sugar
• 1 cup of all-purpose flour
• 1/2 teaspoon of baking powder

Key lime syrup:

• 1/4 cup of freshly squeezed lime juice
• 3 tablespoons of granulated sugar
• 3/4 cup of warm water

Key lime frosting:

• 8 oz cream cheese (softened)
• 1 cup of granulated sugar
• 16 oz cold sour cream (full fat)
• 3 tablespoons of lime juice
• 1 tablespoon of lime zest

For the topping:

• 2 cups of sweetened shredded coconut

How to Make Key Lime Cake

Step 1:

Start with the cake. Spread the coconut in a small baking pan and toast at 350F for about 7 to 10 minutes, stirring a few times.

Step 2:

Make the sponge cake. Beat the large eggs for 1 minute on high speed. Continuously whisk then gradually add 1 cup of sugar. Beat for about 8 to 10 minutes.

Combine 1 cup of flour and 1/2 teaspoon of baking powder. Sift the mixture directly to the egg mixture 1/3 at a time, folding after each addition. Divide the batter between the two 9″ cake pans lined with parchment paper. Bake at 350F preheated oven for about 23 to 28 minutes.

Step 3:

Make the frosting by beating the cream cheese and 1 cup of sugar on high speed for about 3 minutes. Add in 16 oz of cold sour cream and beat for 1 minute on high. Mix in lime zest and juice for another minute. Refrigerate.

Step 4:

Make the syrup by combining all ingredients until the sugar dissolves. Set aside for later.

Step 5:

Slice the cake layer in half. Place the first layer, cut-side-up on a cake platter, then brush with 1/4 of the lime syrup. Spread a generous amount of cream. Repeat the process for the remaining cake layers. With the remaining cream, cover the entire cake.

Step 6:

Generously cover the whole cake with toasted and cooled coconut flakes.

Easy Key Lime Cake