Florida Keys Cake

Name: Florida Keys Cake
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters buttermilk; 59 milliliters cornstarch; 907 grams packages cream cheese, softened; 79 milliliters cream of coconut; 3 larges eggs; 118 milliliters Key lime juice; 227 grams sour cream; 237 milliliters sugar; 473 milliliters sweetened flaked coconut, divided; 454 grams ready-to-spread vanilla frosting; 59 milliliters vegetable oil; 517 grams package white cake mix

Florida Keys Cake requires roughly 2 hours and 20 minutes from start to finish. This recipe makes 16 servings with 655 calories, 8g of protein, and 37g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of coconut, sugar, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Combine first 5 ingredients in a mixing bowl; beat at medium speed with an electric mixer 4 minutes. Stir in 1 cup coconut. Divide batter evenly between 2 lightly greased 10-inch round cakepans.

Ingredients you will need

Coconut

Equipment you will use

Hand Mixer

Mixing Bowl

Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans, and cool completely on wire racks.

Equipment you will use

Oven

Split cake layers in half horizontally to make 4 layers. Crumble 1 cake layer into fine crumbs. Toss cake crumbs with remaining 1 cup coconut; spread on a baking sheet.

Ingredients you will need

Coconut

Spread

Equipment you will use

Baking Sheet

Bake at 350 for 10 minutes or until coconut is toasted. Set aside.

Ingredients you will need

Coconut

Equipment you will use

Oven

Combine sugar and cornstarch. Beat cream cheese at high speed with an electric mixer until creamy; gradually add sugar mixture, mixing well.

Ingredients you will need

Cream Cheese

Corn Starch

Sugar

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating after each addition. Stir in sour cream and lime juice, blending well.

Ingredients you will need

Lime Juice

Sour Cream

Egg

Place 1 cake layer, cut side up, in the bottom of a lightly greased 10-inch springform pan. Spoon 1/3 cheesecake batter over cake layer; repeat procedure with remaining cake layers and cheesecake batter. (See tip.)

Equipment you will use

Springform Pan

Bake at 325 for 1 hour or until set. Cool completely in pan on a wire rack. Cover and chill at least 4 hours.

Equipment you will use

Wire Rack

Oven

Frying Pan

Run a knife around the edge of pan, releasing sides.

Equipment you will use

Knife

Frying Pan

Spread frosting over top and sides of cake. Pat reserved crumb mixture generously around sides and top of cake. Chill at least 1 hour before serving. Store in refrigerator.

Ingredients you will need

Frosting

Spread

Tip: It may be necessary to use a foil collar around the springform pan to hold the cake and cheesecake mixture once it's layered in the springform pan.

Equipment you will use

Springform Pan

Aluminum Foil

Cut a piece of aluminum foil long enough to fit around the 10-inch springform pan, allowing 1-inch overlap; starting from 1 long side, fold foil into thirds. Lightly grease 1 side of foil. Wrap foil around outside of pan, greased side against pan, allowing it to extend to 1 1/2 inches above rim to form a collar; secure with string or masking tape.

Ingredients you will need

Wrap