The flavor combination of key lime, coconut & white chocolate are a sure hit in the taste department. I made this cake for the Christmas holidays but ended up freezing it and bringing it out for company in early January. After three weeks in the freezer (well wrapped), this cake thawed to perfection and was a huge hit.
Made with a pound cake mix, this cake turns out to taste surprisingly like “from scratch.” It has a moist, almost creamy texture, and the flavor is outstanding. I have made this with and without the white chocolate, and either way is fabulous.
This cake can be made in a loaf pan, miniature loaf pans, or a small bundt pan. In this version I used my all time favorite loaf pan. The ridges are perfect for catching drizzles of glaze and for cutting perfect slices.
When shopping for ingredients, the pound cake mix may be hard to find. It is tucked discreetly near the bottom of cake mixes (at least at my Publix), and it doesn’t occupy lots of shelf space. I included a photo below so that you’ll know what to look for.
Let me hear back from you if you try this. For other desserts, you can also visit my Sweet Tooth Pinterest board.
Serving Size: 1
Amount Per Serving: Calories: 2862 Total Fat: 70g Saturated Fat: 47g Cholesterol: 86mg Sodium: 1945mg Carbohydrates: 549g Sugar: 358g Protein: 27g
When fresh strawberries are in season, this cake makes a lovely base for strawberry shortcake. A simple slice of cake, a layer of macerated strawberries, and a dollop of freshly whipped cream–delightful!