Ingredients

The following ingredients have 4 Servings
  • 1 15.25-ounce box yellow cake mix
  • 1 14-ounce can sweetened condensed milk
  • 1 13.5-ounce can coconut milk, divided
  • 10 tablespoons bottled key lime juice, divided
  • 2 cups heavy whipping cream
  • 1.25 cups confectioners’ sugar
  • lime zest and sweetened flaked coconut, optional

Instruction

  • Preheat oven to 350°. Spray the bottom only of a 13x9-inch baking dish with nonstick baking spray and flour.
  • Prepare and bake cake mix in the prepared dish according to package directions. Let the cake cool for 
5 minutes.
  • In a medium bowl, stir together condensed milk, 1 cup of coconut milk, and 6 tablespoons of lime juice until blended.
  • Using the handle of a wooden spoon, poke holes in the warm cake, making sure the handle does not touch the bottom of the cake pan. Pour the coconut mixture over the warm cake.
  • Cover and refrigerate until chilled (approximately 4 hours).
  • In a large bowl that's been chilled, combine cream, confectioners’ sugar, remaining coconut milk, and the remaining 4 tablespoons of lime juice. Beat at high speed with an electric mixer and chilled beaters just until thickened. Spread over the cooled cake.
  • Add lime zest and sweetened coconut flakes on top if using. Refrigerate until ready to serve.