ShareThisToday’s cake is a winner, and I mean that literally since it’s won multiple competitions and was created by Melinda Winner, who cooks, bakes and writes a blog about managing arthritis. In fact, some of her recipes include tips on how to complete certain tasks that might be difficult for the arthritic – like holding a lime. In the original recipe for this cake, she tells you how to zest one without pain.
Melinda’s made this cake many times and my intention was to follow her recipe to the letter, but as usual I went off course and made some changes. Instead of a 6 layer cake, I made a 3 layer cake….and since I didn’t need quite so much frosting, I reduced that and ended up changing the recipe a bit. Still, the recipe is Melinda’s in spirit and it’s great! It’s very tart, so if you like lime you’ll be happy.
Key Lime Layer Cake
2 ½ cups (11.25 oz//315 grams) all purpose flour **
2 cups granulated sugar (14 oz/392 grams)
1 teaspoon baking powder
1 1/2 tsp. baking soda
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 cup fresh or bottled key lime juice
3/4 cup sour cream
2 tablespoons fresh lime zest
Key Lime Cream Cheese Frosting:
8 oz cream cheese softened (230 grams)
8 tablespoons butter (114 grams) — salted
3 ¼ cups confectioners’ sugar (442 grams) 1 box
1 teaspoon vanilla extract
1 tablespoon lime juice
Garnish
1 cup shredded sweetened coconut, toasted
Preheat oven to 350 degrees F. Spray 3 9-inch round baking pans with flour-added cooking spray.
Sift flour, sugar, baking powder, baking soda and salt together into mixing bowl. Add eggs, oil and lime juice mix on medium speed of an electric mixer until creamy. Add sour cream and zest; mix until smooth. Pour cake batter evenly into cake pans and bake for 25 to 35 minutes or until a tooth pick comes out clean (mine took 32 minutes).
Cool in pans for 5 minutes and then turn cakes out onto cooling racks. Cool for 1 hour.
Spread frosting over cakes, stack and ice the whole cake with frosting. Spread toasted coconut over top and down sides.
Frosting:
In a mixer cream together cream cheese and butter. Add sugar and vanilla, then beat in the lime juice – beating and scraping sides of bowl all the while.
Toasted Coconut: Spread on baking sheet and bake in a pre-heated 375 for about 5-10 minutes. Stir often. Let cool. I like to cook mine until some of the coconut is lightly browned.
Wow, a whole cup of lime juice! It does look GOOD!
Oh my…I love key limes and I love very tart desserts! This looks excellent. I have to make this cake!
I am sure this will go over well with staff at work….off to the grocery store I go!
Love limes..will have to try it ..looks perfect for a BBQ
Looks great. I love limes — especially in mojitos. I’ve hesitated with lime/coconut combinations as I really like each of those and don’t want to screw up the taste, but maybe I’ll just have to try it.
Yumm…I’ve been craving citrus lately. This might just do that trick. Looks like some weekend baking is in order. Thanks for the amazing recipe!
This looks awesome, and actually very similar to your Hummingbird Cake. I have had Key Lime on the brain lately.
I love that it has some actual cake to it – sometimes it seems like good lemon and lime desserts only come in pie or bar formats.
Todd liked this one a lot. A cup of lime juice gave it a pretty tart flavor, but that worked well in the end.
There’s a similar cake on Food TV…a grapefruit version!
http://www.foodnetwork.com/recipes/ruby-red-grapefruit-cake-recipe/index.html
I love tart and I like lime! This looks so good!!
Since Key Lime is one of my favorite flavors I will be making this cake later in the week.
This looks fantastic! The cake looks incredibly moist, and the frosting sounds delicious. Did you find bottled key lime juice?
Lisa, our grocery store sells bottled key lime juice and it’s very good.
Wow, 3-layers! I wonder if this would translate into a 9×12 pan or if it would be more like a half sheet pan (like a texas sheet cake would)??
Or maybe cupcakes…. =)
Maybe I should’ve read the grapefruit version first… they use a bundt pan (more portable is my thinking). The glaze they use sounds interesting!
Thank you for making my recipe. I am so glad you enjoyed it as much as my family does! It looks delectable! Great Job!!!!!!!!!!
That cake looks so moist! Love a cake like that. This is definitely worth trying.
I will make that cake this weekend! Definitely on my to-bake list. It looks SO delicious, who needs an occasion?
Ooo, this cake sounds fabulous! Who doesn’t love a key lime flavored cake?! Oh, and that key lime cream cheese frosting sounds so amazing. Man oh man, I’m saving this one!
Oh, that looks amazing!!! I can almost taste it!
I made this cake yesterday for my aunt’s b’day and it is THE best cake I have ever made in my 25 yrs of baking! Incredibly moist — just absolute perfection…thank you so much for this recipe!
I found key limes at our fruit market, so I made this cake for a baby shower yesterday. It got rave reviews. I loved how moist and tart is was. And the frosting. Amazing! One tip I’d like to share… cut the key limes in half and squeeze out the juice in a garlic press. It made the job SO much easier. Great recipe.
This cake is fabulous!!! Dont let the cup of lime juice scare you it actually works, this recipe is from heaven!!