This Coconut Key Lime Rum Cake has a fluffy coconut frosting that adds a sweet topping to this delicious citrus cake!
Make a pitcher of this Sparkling Key Lime Fruit Punch to serve along with this layer cake.
I have rediscovered my cake love. Oh, don’t get me wrong. I never left my cake love. Eating cake is something I do best.
What I mean is that I have been baking more cakes lately. This is the 10th cake I have made since this Strawberry Mousse Cake happened.
Another thing I have discovered is that I kind of like the “naked” cake look. They are so different and pretty looking, not to mention a whole heck of a lot easier to frost!
I made this fun Dark Chocolate Layer Cake this way, and now I’m all about adding more nakedness to my life…but only in cake form, of course! LOL!
No more trying to get the sides and tops of the frosting perfectly smooth. No way, jose! Just slap some frosting on and plop the next layer of cake on top! Easy, peasy!
One of my favorite things to do is to take a box cake mix and jazz it up with fun ingredients. Gotta love giving treats that gourmet look and taste with less work, right?
For the cake, I substituted a little bit of key lime juice for the liquid that the box mix called for.
As the cakes were baking, I started thinking back to our honeymoon in Key West. The chocolate covered key lime pie is one of my favorite memories.
While we were Exploring Key West in a Day last summer, I had to have another slice of this key lime pie from the little shop on the island.
The other thing we always do when in Key West is to walk around the shops. The rum cake shop that offers free samples is one of our favorites.
All of a sudden, I knew a rum glaze was just what this key lime cake needed!
The rum glaze adds so much flavor and moisture and makes this the best coconut cake.
How to make a Coconut Key Lime Rum Cake:
Mix together the cake mix, eggs, oil, sour cream, key lime juice and zest, and milk. Pour evenly into 2 – greased 8 inch cake pans and bake.
Let the cakes cool 10 minutes in the pan, then poke them with a fork.
Heat the butter, sugar, and juice in a sauce pan until melted. Bring to a boil, then stir in the rum and simmer one minute. Slowly pour the rum glaze over the tops of the cake.
Flip the cakes out of the pan onto a plate, then place another plate on top and flip them right side up. This will keep them from cracking and splitting apart. Let the cakes cool completely.
Use a sharp knife to level the tops of the cooled cakes before adding frosting.
Divide the frosting in half and layer it with the cakes. Sprinkle the top of the cake with shredded coconut.
Add fresh key lime slices right before serving. Store the leftover cake in the refrigerator in a sealed container.
Other coconut cake recipes you may enjoy:
This Strawberry Coconut Poke Cake is made with three kinds of milk and is frosted with a creamy topping and shredded coconut. It’s the perfect spring dessert.
This creamy Chocolate Coconut Cake will get rave reviews from the coconut lovers in your life. Make a pan and watch it disappear!
Pineapple and coconut add a fun summer twist to this easy Pina Colada Bundt Cake. It’s a great dessert for summer picnics or barbecues.
The Best Coconut Pound Cake is tender and fluffy enough for the perfect crumb, sweet but not overly sweet, with just the right amount of coconut flavor in every bite.
This Coconut Cream Bundt Cake is easy to make and enjoy. Three times the coconut in it makes the flavor shine through.
The easy layers in this no bake Coconut Eclair Cake will satisfy all the chocolate and coconut lovers in your life.
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For the Cake
- 1 white cake mix
- 3 eggs
- 1/2 cup oil
- 1/2 cup sour cream
- 1/4 cup key lime juice
- 3/4 cup milk
- 2 tablespoons key lime zest (2 key limes)
For the Glaze
- 1/4 cup butter
- 1/4 cup sugar
- 2 tablespoons key lime juice
- 1/2 cup light rum
For the Frosting
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 1 teaspoon coconut extract
- 1 teaspoon light rum
- 1/2 teaspoon salt
- 4 cups powdered sugar
- 1/2 cup cream of coconut
- 3/4 cup sweetened shredded coconut
- key lime slices
- Preheat the oven to 350 degrees. Spray 2 - 8 inch cake pans with nonstick baking spray or grease and flour the pans.
- Mix together the cake mix, eggs, oil, sour cream, key lime juice and zest, and milk and beat for 2 minutes on medium speed. Pour the batter into the prepared pans and bake for 26-28 minutes.
- Place the sugar, butter, and key lime juice in a small sauce pan and bring to a boil. Stir in the rum and simmer for 1 minute.
- Let the cakes cool in the pans for 10 minutes, then poke the tops of the cakes with a fork. Brush the tops of the cakes with the rum glaze.
- Place a flat plate or cookie sheet on top of the cakes and flip them out gently. Place another plate on the bottom of the cakes and flip them back right side up to keep them from cracking and splitting. Let the cakes cool completely.
- Beat together the butter, shortening, extract, rum, and salt until creamy. Slowly add the powdered sugar and cream of coconut. Beat another minute or two or until light and fluffy.
- Use a sharp knife to carefully level the tops of the cakes.
- Place one cake layer on a plate. Spread half of the frosting on top of the cake. Place the second cake layer on top and spread with the rest of the frosting. Sprinkle with the shredded coconut. Add key lime slices right before serving.
*Substitute 2 Tablespoons rum extract and ¼ cup water for the rum in the glaze, if desired.
**Substitute rum extract for the rum in the frosting, if desired.
Amount Per Serving: Calories: 747Total Fat: 49gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 120mgSodium: 329mgCarbohydrates: 70gFiber: 2gSugar: 62gProtein: 4g
*The post for this Coconut Key Lime Rum Cake was first published on April 18, 2016. The photos have been updated and it was republished on April 17, 2019.