key lime cake with coconut macaroon drizzle
(3 ratings)
I was inspired after a trip to the Florida Keys to make a cake using the key lime juice I brought back. We ate so many key lime pies that I wanted to make something unique using key lime juice. This is a favorite among neighbors, co-workers and my children. Sooo moist and delicious, the perfect combination of sweet and tangy!
(3 ratings)
yield
12 serving(s)
prep time
15 Min
cook time
50 Min
Ingredients For key lime cake with coconut macaroon drizzle
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18 1/4 ozbox of yellow cake mix, moist variety
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8 ozcream cheese, softened
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4eggs
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3/4 coil
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1 cwater
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1/2 ckey lime juice
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14 ozcan of sweetened condensed milk
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5coconut macaroon cookies, crumbled
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1 1/2 cpowdered sugar
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2 Tbspkey lime juice
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1/2stick of butter
How To Make key lime cake with coconut macaroon drizzle
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1Preheat oven to 350 degrees. Generously grease and flour a bundt pan. In a large bowl, combine cake mix, eggs, cream cheese, oil, water, 1/2 cup of key lime juice and condensed milk. Beat with a mixer until thoroughly blended and cream cheese is smooth. Pour into bundt pan and bake for 45-50 minutes or until toothpick inserted comes out clean. Let cool before removing from pan. While cake cools, make the drizzle: In a medium pan over medium heat, melt the butter. Add the powdered sugar and 2 T key lime juice and stir until smooth. Remove from heat and stir in the crumbled macaroons. Remove cake from the pan and pour drizzle over entire cake. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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