- Ingredients<\/a><\/li>
- Why These Ingredients Just Work<\/a><\/li>
- How I Make It<\/a><\/li>
- How I Serve It<\/a><\/li>
- Leftovers<\/a><\/li>
- My Little Tips<\/a><\/li><\/ul>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\n\n
Ingredients<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\n1 box white cake mix
1\/2 cup key lime juice
Zest of 3 key limes
1 cup sweetened shredded coconut
1\/2 cup unsalted butter melted
1\/2 cup heavy cream
1\/half cup sweetened condensed milk
1\/4 cup whole milk
1 teaspoon vanilla extract
1\/3 cup granulated sugar
1\/4 teaspoon ground ginger optional
2 tablespoons toasted coconut flakes optional<\/p>\n\n\n\nWhy These Ingredients Just Work<\/strong><\/h2>\n\n\n\n
The cake mix is my shortcut hero. Key lime juice and zest give that punchy citrus flavor that hits you right in the cheeks. <\/p>\n\n\n\n
Coconut sweetens everything in this toasty tropical way. Butter keeps it rich. <\/p>\n\n\n\n
The heavy cream and condensed milk make it thick and creamy kind of like pie filling. Vanilla just smooths everything together. <\/p>\n\n\n\n
The ginger is optional but it adds this soft warm note that sneaks up on you in a good way. Toasted coconut on top makes it look like something from a vacation buffet.<\/p>\n\n\n\n
How I Make It<\/strong><\/h2>\n\n\n\n
I preheat my oven to 350 and grease a 9 by 13 baking dish so nothing sticks. <\/p>\n\n\n\n
In a bowl I whisk the melted butter heavy cream condensed milk whole milk lime juice vanilla and lime zest until it looks like a fancy smoothie.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nI stir in the sugar and ginger so it is all sweet and spicy smelling.<\/p>\n\n\n\n
Then I dump the shredded coconut right into the baking dish and spread it out. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nI sprinkle the cake mix over the top like a coconut sand dune. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nNo stirring. That is the fun part. I slowly pour the wet mixture all over the cake mix so it sinks in. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nIf I have toasted coconut I throw that on top because it makes me feel like I know what I am doing.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nI bake it for about 35 to 40 minutes until the top is golden and it does that little jiggle in the middle. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nI let it rest for like 10 minutes so I do not burn my mouth even though sometimes I still do because I have zero patience.<\/p>\n\n\n\n
How I Serve It<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\nI scoop it straight into bowls while it is still warm and drop a scoop of vanilla or coconut ice cream on top so it melts into the cracks. <\/p>\n\n\n\n
If I am being dramatic I sprinkle more lime zest and drizzle condensed milk over it. <\/p>\n\n\n\n
With iced tea or a tropical cocktail it tastes like I should be eating it in flip flops.<\/p>\n\n\n\n
Leftovers<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\nIf I have any left which is rare I stick them in the fridge and they stay good for almost a week. <\/p>\n\n\n\n
I reheat it in the microwave for twenty seconds and it comes right back to life.<\/p>\n\n\n\n
My Little Tips<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\nFresh key limes taste brighter but bottled juice totally works. <\/p>\n\n\n\n
If I only have regular limes I use those and it is still amazing. Toasting the coconut in a skillet makes it smell like a candy shop. <\/p>\n\n\n\n
Do not scrape too deep when zesting the limes or you will hit the bitter part. If the top gets too brown while baking I just cover it with foil so it does not burn.<\/p>\n\n\n\n
- Why These Ingredients Just Work<\/a><\/li>