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Lime & Coconut Icebox Cake with Fresh Whipped Cream

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Lime & Coconut Icebox Cake with Fresh Whipped Cream recipe combines the ever-popular Icebox Pie with a layer cake. This dessert is cool and refreshing. Spiked with tropical flavors of citrus and coconut this makes a tasty hot weather dessert.

Lime & Coconut Icebox Cake

I’m really pleased with how this came out. It’s a great alternative to Key Lime Pie for the summer.

Lime & Coconut Icebox Cake with Fresh Whipped Cream

I made this white cake from scratch. If you prefer, you can just as easily use a white cake mix. It will still be delicious.

Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife.

Frost with an offset spatula. This makes it really easy to get an even layer.

Lime & Coconut Icebox Cake

How to make this cake

First, you will make the cake layers. Always have your butter, milk, and eggs at room temperature before you begin mixing the ingredients together. This will make for a fluffier cake.

While the cake is baking you can make the lime filling. This process is similar to make lemon or lime curd.

Next, make the frosting. Use caution and don’t overbeat.

Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife. Using an offset spatula makes it really easy to get an even layer of frosting.

Lime & Coconut Icebox Cake

Lime & Coconut Icebox Cake

Lime & Coconut Icebox Cake with Fresh Whipped Cream recipe combines the ever-popular Icebox Pie with a layer cake.

Author: Paula
5 from 3 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 16 servings

Ingredients

  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 cup sugar
  • 2/3 cup coconut water unsweetened
  • 2/3 cup milk
  • 3 cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon lime zest
  • 1 lime juice about 1 T
  • 6 large egg whites

Lime Filling

  • 3/4 cup milk
  • 1/4 cup cornstarch
  • 14 oz can sweetened condensed milk
  • 3 large eggs
  • 1/2 cup fresh lime juice
  • 3 Tablespoon butter
  • 1 Tablespoon lime zest

Homemade Whipped Cream

Instructions

For cake:

  • Beat butter and shortening at medium speed until fluffy; add sugar and cream until fluffy.
  • Combine coconut water and milk. Stir together flour, baking powder and salt. Add butter mixture alternately with milk mixture. Begin and end with flour mixture. Add lime zest and juice.
  • Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold in to batter.
  • Pour batter into a 9x13 pan.
  • Bake at 350 degrees 25 to 30 minutes or until wooden skewer inserted in center comes out clean.
  • Cool in pan 10 minutes.
  • Remove cake from pan onto a wire rack. Cool completely.

Lime Filling:

  • Whisk 3/4 c milk and 1/4 c cornstarch in a 3 quart heavy saucepan, whisking until cornstarch dissolves. Add sweetened condensed milk and eggs until blended. Whisk in lime juice.
  • Boil 1 minute, whisking constantly or until mixture thickens. Remove from heat. Whisk in butter and lime zest. Pour filling into a bowl and place bowl in a larger bowl filled with ice. Stir until cold about 10 minutes.
  • Cut cake horizontally into 2 equal parts. Spread lime filling on bottom layer. Replace top. Spread Whipped Topping over entire cake and sprinkle coconut over topping.

For Whipped Topping:

  • In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Stop. Do not over-beat, cream will become lumpy and butter-like. Sprinkle 1/4 c flaked coconut on top.

Nutrition

Calories: 470kcal | Carbohydrates: 50g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 208mg | Potassium: 227mg | Fiber: 1g | Sugar: 28g | Vitamin A: 761IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg
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Paula

Comments

  1. Laurie McDonald says

    I’m making the filling and am a bit confused with the ingredient list. The instructions say to whisk in the butter and lime zest after cooking the mixture and removing it from the heat . . . but butter isn’t listed in the ingredients. I guess I’ll leave it out, and see what happens! Am preparing the cake for a visit from my cousin . . . I’m sure we will both devour it with gusto!

    Reply

    • Paula says

      Laurie, I did leave out 3 T butter in that step. I have updated the recipe. I hope you get this before you finish, I do think the filling will be fine with out it though.

      Reply

      • Laurie McDonald says

        Thanks for your quick reply, Paula. I did add the 3T of butter and the lovely mixture is now cooling. Am really excited to assemble it. I baked in two 9″ cake tins, and I’m thinking of halving each one to make four layers. I’m going to really try to keep the cake whole until I serve it to my cousin tomorrow night!

        Reply

        • Paula says

          That’s my biggest problem, my friends are used to me bringing them a cake with one piece gone! 🙂 I know it will be beautiful.

          Reply

  5. Melissa says

    Hi! I found you at Ducks ‘n a Row and had to come get this recipe! I’m a sucker for anything lemon or lime so I have to try this recipe!

    I hope you will join me Friday for my very first Foodie Friday Blog Hop where you can link up your favorite recipe(s) and find some new ones, as well.

    Have a wonderful week and I hope to see you Friday!

    Melissa @ A Room for Two with a View

    Reply

  8. Sinea Pies says

    Thanks so much, Paula. for sharing this link on my hop. THIS week, your post is one of my features. It is so gorgeous….must be seen! Stop by tonight and add some more?

    Thanks so much. ♥
    Blessings,
    Sinea
    Ducks ‘n a Row

    Reply

    • Paula says

      Thank you! I do love a really moist cake and this one is with the filling, of course, I could just eat the filling by itself too 🙂 Thanks for stopping by.

      Reply

  10. Diane Balch says

    I read cookbooks like novels too… your blog reflects all the energy you put into it… very impressive. Now the dessert, love it! Such a great warm weather treat, thanks so much for sharing on foodie friday Paula.

    Reply

    • Paula says

      Thank you, Diane! I do love blogging, sometimes I wonder if anybody is reading, but I love it all the same 🙂

      Reply

  11. Claire @ Lemon Jelly Cake says

    I love this idea! The warmer weather is making me crave lime like nothing else. 🙂

    Reply

  13. Sinea Pies says

    Wow…this is sooooo beautiful. Any chance you might stop by my blog hop this week and add the link?
    It is Wonderful Wednesday Blog Hop and goes live TUESDAY nights at 7pm EDT.
    Hope to see you there!

    Blessings,
    Sinea
    Ducks ‘n a Row

    Reply

  15. Liz says

    Paula, your cake looks amazing! I could just eat spoonfuls of that magnificent filling! Great improv challenge dessert!

    Reply

  18. Nava Krishnan says

    Came over to your space after discovering another who participated in the same challenge. Fabulous and I adore the creamy soft layer in between the cake. Perfect with the coconut and lime punch.

    Reply

  21. The Ninja Baker says

    Your icebox cake looks and sounds superb, PMc. I am fascinated by all things Southern and your lovely creation is no exception. Bravo!

    Reply

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