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.
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.
How to make this cake
First, you will make the cake layers. Always have your
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
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- 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
- 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
- 1 pint heavy cream
- 2 Tablespoon confectioners sugar
- 1 teaspoon vanilla
- 1/3 cup flaked coconut
- 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.
- 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.