Florida Keys Cake

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) package 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 ounce) packages cream cheese, softened
• 3 large eggs
• 1 (8 ounce) container sour cream
• 1/2 cup key lime juice
• 1 (16 ounce) container ready-to-spread vanilla frosting

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.).
• 6 bake at 325° for 1 hour or until set. cool completely in pan on a wire rack. cover and chill at least 4 hours.
• 7 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.
• 8 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.