KEY LIME COCONUT SHEET CAKE

Key Lime Coconut Sheet Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 7

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1 package(s) 15.25 ounce yellow cake mix
1 can(s) 14 ounce sweetened condensed milk
1 can(s) 13.5 ounce unsweetened coconut milk
10 tablespoon(s) bottled key lime juice, divided
2 cup(s) heavy whipping cream
1/4 cup(s) powdered sugar
- garnish: lime zest, sweetened flaked coconut

Steps:

Preheat oven to 350F. Spray bottom only of a 13x9 inch baking dish with nonstick baking spray with flour. Prepare and bake cake mix in prepared dish according to package directions. Let cool 5 minutes. In a medium bowl, stir together condensed milk, 1 cup coconut milk, and 6 tablespoons lime juice until combined.
Using the handle of a wooden spoon, poke holes in warm cake, making sure handle does not touch bottom of dish. Pour coconut milk mixture over warm cake. Cover, and refrigerate until chilled, approximately 4 hours. In a large bowl, beat cream, powdered sugar, remaining coconut milk, and remaining 4 tablespoons lime juice at high speed with an electric mixer just until thickened; spread over cake. Garnish with zest and coconut, if desired. Cover, and refrigerate up to 2 days.