Florida Keys Cake Recipe

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Ingredients:

Serving

1 (18.25-oz) package white cake mix
1 cup buttermilk
1/4 cup vegetable oil
3 large eggs
1/3 cup cream of coconut
2 cups sweetened flaked coconut, divided
1 cup sugar
1/4 cup cornstarch
4 (8-oz) packages cream cheese, softened
3 large eggs
1 (8-oz) container sour cream
1/2 cup key lime juice
1 (16-oz) container ready-to-spread vanilla frosting

Directions:

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.
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.
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. Bake at 350° for 10 minutes or until coconut is toasted. Set aside.
Combine sugar and cornstarch. Beat cream cheese at high speed with an electric mixer until creamy; gradually add sugar mixture, mixing well. Add eggs, 1 at a time, beating after each addition. Stir in sour cream and lime juice, blending well.
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.)
Bake at 325° for 1 hour or until set. Cool completely in pan on a wire rack. Cover and chill at least 4 hours.
Run a knife around the edge of pan, releasing sides. 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.
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. 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. Bake as directed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4857.95 Kcal (20339 kJ)
Calories from fat	2281.61 Kcal
		% Daily Value*
Total Fat	253.51g	390%
Cholesterol	1277.61mg	426%
Sodium	1532.31mg	64%
Potassium	1678.86mg	36%
Total Carbs	596.24g	199%
Sugars	540.65g	2163%
Dietary Fiber	0.6g	2%
Protein	62.32g	125%
Vitamin C	2.6mg	4%
Iron	6.6mg	36%
Calcium	692.4mg	69%

Amount Per 100 g
Calories	276.34 Kcal (1157 kJ)
Calories from fat	129.79 Kcal
		% Daily Value*
Total Fat	14.42g	390%
Cholesterol	72.68mg	426%
Sodium	87.17mg	64%
Potassium	95.5mg	36%
Total Carbs	33.92g	199%
Sugars	30.75g	2163%
Dietary Fiber	0.03g	2%
Protein	3.55g	125%
Vitamin C	0.2mg	4%
Iron	0.4mg	36%
Calcium	39.4mg	69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.