Are you tired of that same old cake recipe you keep making year after year, for all the special occasions? I know I was, and that’s why I was so happy when I came across this awesome recipe over at Kitschen Cat. This is a recipe that combines flavors from three of my favorites; Tres Leches cake, coconut cake and lime cake.
Sounds like it’s going to be complicated, right? Wrong! This cake is very easy to put together, which makes it perfect for parties and those times when you’re serving a larger crowd. Making two of these is not going to take much longer than making just one of them – and I guarantee you’re going to hope you had some leftovers!
I intend to serve this for Thanksgiving meal this year, and probably many times over the holidays! However, since you only need a few ingredients for this and they are pretty easy on your wallet, I’m sure I will be making this year ’round, “just because”!
Image courtesy of Recipe Hub.
I absolutely love the coconut flavor in this cake. If you’re not as big a fan of it as I am, you can omit the toasted coconut and just use the coconut milk for a very subtle flavor.
Of course you could also use lemon juice and zest instead of lime, if that’s what you happen to have at hand. Either way, this cake is going to turn out fabulous! It makes 10-12 servings (or maybe 8, if you love it as much as I do) so even just one will be enough for the whole family. You’re probably still going to want to make two!
Ingredients:
1 vanilla cake mix and necessary ingredients **preferred with pudding
1 cup sweetened condensed milk
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
COCONUT KEY LIME CAKE
Ingredients:
1 vanilla cake mix and necessary ingredients **preferred with pudding
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup light coconut milk
½ cup coconut, toasted
1 cup Borden heavy whipping cream
2 tablespoons Domino sugar
1 lime, juiced and zested
Instructions:
Bake vanilla cake mix according to package directions in greased 9 x 13 pan.
Let sit until completely cooled, then take cake out of pan and cut into 1 x 1 inch cubes.
Whisk together 3 milks.
In glass trifle dish or deep bowl, make a layer of cake, then pour over 1 cup of milk mixture. Repeat 3 times.
In stand mixture, whip heavy whipping cream, sugar, and 2 tablespoons of lime juice until stiff peaks form. Spread over top of trifle.
Toast coconut in skillet and sprinkle over top of trifle along with 1 tablespoon of lime zest.
Refrigerate before serving.
From: Tasteerecipe