Coconut Lime Cocktail Cake

coconut lime cocktail cake with mint garnish

A sprinkle of sweetened coconut makes this lime cake so mouthwatering! Recipe submitted by Dawn Moore.

For the cake:
3/4 cup toasted coconut
1 3/4 cups granulated sugar
1 cup butter (2 sticks), softened
1 cup sour cream
2 eggs
10 packets True Lime
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coconut extract
Nonstick cooking spray with flour (for the pan)
For the frosting:
3 tablespoons butter, melted
1 cup powdered sugar
2-3 additional packets True Lime, dissolved in 2-3 tablespoons water
10 ounces ricotta cheese
Fresh mint sprigs (optional), as garnish
  1. Preheat the oven to 350 degrees.
  2. Combine sugar and butter in a medium mixing bowl. Beat for about 1 minute, then add sour cream, eggs, and True Lime.
  3. In a separate large bowl, sift together the flour and baking soda. Slowly add this to the creamed mixture, mixing on low until thoroughly combined. Add the coconut extract.
  4. Spoon the batter into a 10-inch square baking pan that has been coated with the nonstick cooking spray.
  5. Bake in the preheated oven for 45-50 minutes, or until knife inserted near the center comes out clean.
  6. Cool cake in the pan on a wire cooling rack for about 30 minutes. Invert cake onto a serving plate and while the cake is   cooling, prepare the icing.
  7. For the icing: combine the melted butter and powdered sugar, mixing thoroughly. Slowly add the True Lime juice.
  8. In a large bowl, combine the powdered sugar mixture with the ricotta cheese. Fold together to combine, then layer on top of the cooled cake.
  9. Sprinkle the top with additional coconut, and sprigs of fresh mint (if desired).

If you can’t find toasted coconut, regular untoasted coconut works great!