I loved the mini cheesecakes so much I decided to try my hand at a key lime cake. I made this for my mom's birthday while we were on vacation, and it was a huge hit with everyone. It was also easy to make because it uses a box pound cake mix- minimal measuring is always good! I love the addition of white chocolate in the cake mix and the coconut in the icing, they both give the cake extra flavor and pair perfectly with the lime juice! I made this cake in the bundt cake pan and it cooked perfectly it was just a touch thin, next time I may make the cake in the bread pans instead. The loaf of bread would make a great hostess gift, but the cake is great as well for a birthday party.
Enjoy and trust me you won't be able to stop at just one slice. I was eating the leftover icing by the spoonful with my second slice of cake.
Key Lime and Coconut White Chocolate Pound Cake
- 1 � 16 oz. box Betty Crocker Pound Cake Mix
- 2/3 c. water
- � c. butter, softened
- 2 eggs
- 2 tsp. Key lime juice
- 1 tsp. Key lime zest
- 1 � 3.5 oz. Lindt Classic Recipes White Chocolate Bar, finely chopped
- 1 c. powdered sugar
- 1 tsp. Key lime juice
- 1-2 tbs. milk
- � c. shredded coconut
Preheat oven to 350 degrees. Grease and flour 4 miniature loaf pans and set aside.
In a large mixing bowl, combine cake mix, water, butter, eggs, Key lime juice, and lime zest. Beat on medium speed until light and fluffy and the lumps are all gone. Stir in white chocolate pieces. Pour evenly into prepared pans.
Bake 28-30 minutes in mini loaf pans. Remove from oven cool 10 minutes in pan. Remove cakes from pan and cool completely on rack.
In a small bowl, combine powdered sugar, Key lime juice, and milk. Whisk until smooth. Drizzle evenly over cooled cakes. Sprinkle with shredded coconut, and serve.