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Riley's Coconut Cake with Key Lime Cream Cheese Icing

For father's Day all that Marshall wanted was good food and unlimited time to tinker with things in the garage. Well that man deserves to be spoiled so while he was out in his man cave putting new wheels on our go-cart I was baking in between the baby's naps.

I've always admitted to you guys that I used box cake mix in all my cakes but I make the frosting from scratch. I don't have a ton of time for mixing and measuring and all that so work smarter not harder right? But OMG ya'll Dolly Parton's Cake Mix collabs with Duncan Hines are OUT OF THIS WORLD. I went with the coconut cake because I wanted to do a Key Lime Cream Cheese frosting and I thought those flavors would go really nicely together. They also have a banana cake version but to me that sounds kinda ick.

I honestly think this is one of the top two cakes I've ever made ad SO EASY. The frosting is literally 4 ingredients in a bowl and mixing. All about that. Check out the recipe that I found on Pinterest below. Side note I didn't use fresh limes. Instead i substituted them with this amazing Key Lime Juice.



  • In a large mixing bowl, or the bowl of your stand mixer, cream together the softened butter and cream cheese until smooth.
  • Next beat in lime zest and lime juice.
  • Gradually add powdered sugar, one cup at a time, mixing thoroughly and scraping down the sides of the bowl with a silicone spatula after each cup.
  • Beat until smooth.
  • If the frosting is too stiff, add milk one teaspoon at a time until desired consistency is reached. If it's too thin, add powdered sugar one tablespoon at a time until thickened.

I kept the design super simple on this one because the cream cheese frosting can tend to be less stiff than other buttercream and fancy swirls just look like poop emojis. I was always afraid of doing this simple swirl method but the great this about it is that any imperfections look like were intentional. A lot of tutorials will tell you to put coconut all over the cake but I feel like this overpowers the delicate flavor of the key lime and makes it too sweet.

And ecause ya'll always ask yo see a pic of the inside once its cut, here you are! HAPPY BAKING!

~ Hugs and Smiles ~ Riley Couture

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