This Coconut Key Lime Pie Cake is one of those dreamy desserts that instantly transports you to a sunny tropical paradise with each bite. Imagine the tang of fresh lime curd, the rich, silky coconut cake, and the crunch of graham cracker crust—all wrapped up in a cloud of coconut buttercream. If you’re looking for a showstopping treat that’s equal parts sweet, tangy, and toasty, this cake will have everyone going back for that “just one more sliver.” It’s a labor of love, but every vibrant layer is worth it for the freshest take on Coconut Key Lime Pie Cake you’ve ever tasted.

Coconut Key Lime Pie Cake Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—each element is simple but crucial, coming together to create the signature flavor and texture of Coconut Key Lime Pie Cake. Here’s what makes every bite irresistible:

Granulated sugar: Sweetens both the curd and the cake layers, providing that classic tender crumb.
Fresh lime juice: Gives the curd its zesty punch; fresh squeezed is best for the brightest flavor.
Lime zest: Packs an aromatic citrus punch, infusing both the cake and curd with tangy charm.
Whole eggs and egg yolks: Help thicken the curd and keep it luxuriously creamy.
LorAnn key lime flavor: Intensifies that distinctive key lime taste; don’t skip it if you want true pie vibes.
Unsalted butter (divided): Gives a rich backbone to the curd, cake, crust, and buttercream; be sure to use unsalted for control.
Green food gel (optional): Adds a fun, vibrant touch to the curd, totally optional but super pretty.
Graham cracker crumbs: That classic, toasty pie crust flavor and delightful crunch in every bite.
Melted butter (for crust): Binds the graham crumbs together, making the base buttery and delicious.
Salt: Balances all that sweetness and brightens up the citrus flavors.
Cake flour: Ensures your cake bakes up fluffy and tender, never dense.
Baking powder: Gives a gentle rise so your cake layers are light in texture.
Egg whites: Bring lightness and stability for those beautiful, white coconut cake layers.
Coconut emulsion: Delivers a punch of pure coconut flavor; a little goes a long way!
Vanilla extract: Rounds out the flavors for a bakery-worthy finish.
Canned coconut milk: Moistens the cake with its rich, creamy goodness; be sure to combine the cream and liquid before measuring.
Cream of coconut: Makes the buttercream satiny smooth and richly coconutty.
Powdered sugar (sifted): Whips up fluffy, lump-free buttercream frosting.
Sweetened shredded coconut: Toast this for unbeatable texture and a sweet, nutty finish.

How to Make Coconut Key Lime Pie Cake

Step 1: Prepare the Key Lime Curd

Start by combining sugar, fresh lime juice, and zest in a small saucepan over medium heat—let the citrus oils infuse while the sugar dissolves. Stir in your eggs and yolks, followed by that magical LorAnn key lime flavor and (if you like) a touch of green gel for a pop of color. Cook, stirring constantly, until the mixture thickens to a luscious curd—about 5 to 6 minutes. Off the heat, stir in the cold butter until smooth and glossy. For the silkiest finish, press the curd through a mesh sieve, then chill with plastic wrap pressed directly onto the surface for at least 4 hours.

Step 2: Make the Graham Cracker Crust or Crumble

If you’re a classic pie fan, start with the graham cracker crust: combine crumbs, melted butter, sugar, and a pinch of salt until everything’s just damp, then press into your prepared cake pans and bake until golden. Want a crumble for sprinkling between layers? Simply bake the same mixture on a tray, leaving some big, chunky bites for texture. Let cool before assembling your Coconut Key Lime Pie Cake layers.

Step 3: Bake the Coconut Lime Cake Layers

Bring your oven down to 325°F. Cream butter and sugar in a stand mixer until pale and fluffy—this is where you build the cake’s signature plush crumb. Gradually mix in your egg whites for an airy texture, followed by the coconut emulsion and vanilla. Sift together flour, baking powder, lime zest, and salt, then alternate adding the dry mix and creamy coconut milk. The batter should be light, silky, and fragrant. Divide among your pans (over the baked crust, if using), then bake until edges just pull away and a gentle golden color appears. Cool in pans a few minutes, then invert onto racks to finish cooling.

Step 4: Toast the Coconut

Nothing says tropical like toasted coconut! Spread your shredded coconut evenly on a baking sheet and toast in the oven, stirring every few minutes until it turns beautifully golden. Watch closely—coconut can go from golden to burnt in seconds. Cool completely for the best texture and crunch.

Step 5: Whip Up the Coconut Buttercream

Blend slightly chilled butter and cream of coconut in your mixer until creamy and pale; this is what will carry all your flavors. Gradually add sifted powdered sugar and coconut emulsion, plus vanilla and a pinch of salt. Once fluffy and light, give the frosting a final stir by hand with a wooden spoon to burst any air bubbles, ensuring a perfectly smooth finish for icing your Coconut Key Lime Pie Cake.

Step 6: Assemble Your Coconut Key Lime Pie Cake

Level each cake layer for a flawless stack. Place the first layer on your cake plate and spread a swoosh of buttercream over the top, then pipe a rim to hold in the key lime curd. Pour in a generous scoop of chilled curd, top with toasted coconut and, if you skipped the baked-in crust, sprinkle with your graham cracker crumble. Repeat for the next layer, then top with the final cake round. Frost the whole cake with a thin crumb coat and chill to set. Give the cake its final swoop of frosting and decorate with more toasted coconut and a dusting of fresh lime zest for ultimate Coconut Key Lime Pie Cake flair!

How to Serve Coconut Key Lime Pie Cake

Garnishes

For showstopping flair, sprinkle the finished cake with extra toasted coconut and fresh lime zest. For even more zing, add a few twisted curls of lime peel or thinly sliced lime wheels. If you want pure dessert theater, whip up a batch of graham cracker crumbs to sprinkle around the base or pile in the center for texture and golden color. These finishing touches complement the tropical-lime vibe of your Coconut Key Lime Pie Cake perfectly.

Side Dishes

Because Coconut Key Lime Pie Cake is rich and zesty, it pairs well with a cool scoop of coconut or vanilla ice cream. A fresh fruit salad—think mango, pineapple, or kiwi—adds more brightness and balances the tang. For a brunch or teatime celebration, try it with an iced herbal tea or a flute of sparkling limeade for a truly festive feel.

Creative Ways to Present

Slice the cake into tall, bakery-style wedges and plate with a drizzle of leftover lime curd. Or, try mini cakes: bake the batter in cupcake tins for portable party treats, each piped with curd and crowned with toasted coconut. Feeling extra playful? Serve each slice atop a swirl of whipped cream and a single lime slice, turning every plate into an edible postcard from the tropics—your Coconut Key Lime Pie Cake will definitely steal the spotlight.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Key Lime Pie Cake keeps best tightly covered or in an airtight container in the refrigerator for up to 4 days. Chilled, the flavors meld even more, and the cake stays moist from the coconut milk and curd. If you garnish with fresh lime slices, add them just before serving to keep things crisp and vibrant!

Freezing

You can freeze the cake layers (unfrosted, tightly wrapped) for up to 2 months. If you want to freeze an assembled but unfrosted cake, wrap in a double layer of plastic and then foil. Leftover slices of Coconut Key Lime Pie Cake also freeze well—just make sure they’re wrapped tightly and pop them in a covered container to prevent freezer burn.

Reheating

There’s no need to reheat this cake since it’s best enjoyed cool or at room temperature. If your cake is frozen, thaw it overnight in the fridge, then let it stand at room temperature for about 30 minutes before serving so the buttercream regains its creamy texture and the flavors shine.

FAQs

Can I use bottled key lime juice instead of fresh limes?

You can use bottled key lime juice in a pinch, but fresh lime juice will give a much more vibrant flavor to your curd and cake. If using bottled, look for one with no added sugar for the most authentic key lime experience.

Is coconut emulsion necessary?

Coconut emulsion is the best way to get a strong, pure coconut flavor without any artificial or soapy taste. If you don’t have it, you can substitute with coconut extract, though you might want to use a smaller amount since some extracts are stronger.

Can I make Coconut Key Lime Pie Cake gluten free?

Absolutely! Swap the cake flour for your favorite gluten-free flour blend (preferably one made for cakes), and use gluten-free graham crackers for the crust or crumble. Keep in mind you may need to adjust baking times and check tenderness with a toothpick.

How far ahead can I make the lime curd?

You can prepare the lime curd up to a week in advance. Just be sure to press plastic wrap directly onto the surface before refrigerating to keep it from forming a skin. The flavor gets even better after a night in the fridge.

What’s the best way to get clean cake slices?

For flawless slices, use a long, sharp knife dipped in hot water and wiped dry before each cut. This helps glide through the buttercream and curd for picture-perfect Coconut Key Lime Pie Cake servings every time.

Final Thoughts

Once you taste your first bite of Coconut Key Lime Pie Cake, you’ll understand why it’s become such a beloved favorite in my kitchen. Every layer is bursting with sunshine and celebration. If you’re looking for something to impress, delight, and maybe even start a new tradition, this is your cake. Give it a try—you’ll find every bit of effort is totally worth it!