Frozen Key Lime Cake

15 minutes
Serves 8-10
Squeezing fresh limes is “key” if you want to really maximize the flavor of this classic with a cream cheese twist. Before serving, dust the top with some crushed graham crackers and add a wedge of lime for a colorful garnish.


    For the cake

  • ¾
    cup of fresh lime juice (about a pound of limes or key limes, squeezed)
  • 1
    can of sweetened condensed milk
  • 8
    ounces of whipped topping, defrosted
  • 8
    ounces of cream cheese, softened
  • ½
    stick of unsalted butter, melted
    Honey graham crackers, crushed into fine crumbs
    Large round Ziploc® container
  • For the topping

  • 1
    14 oz can of coconut cream or full fat coconut milk
  • ¼ - ¾
    cup of powdered sugar, to taste
  • ½
    tsp of vanilla extract


  • 1 Night before: Chill coconut cream or coconut milk in the fridge.
  • 2 Day of: Line a large round Ziploc® container with 2-3 layers of plastic wrap that overlap the sides (to easily remove the cake later).
  • 3 Crush graham crackers and mix with butter, set aside.
  • 4 With a hand or stand mixer, cream the cream cheese and combine with the condensed milk until smooth. Add lime juice and mix until well combined. Fold in the whipped topping until well combined.
  • 5 Pour cream mixture into container and smooth top. Cover the top of cake with graham cracker mixture and smooth top. Place in freezer for 4 hours or until firm.
  • 6 Make the coconut whipped cream: Place coconut cream in a chilled mixing bowl and beat for 30 seconds until creamy. Add vanilla and powdered sugar, to taste.
  • 7 Remove from container: Run a bit of hot water around the outside of the container. Pull the plastic wrap up. Use a plate to flip the cake over so the graham crackers are on the bottom. Top with coconut whipped cream. Dust with reserved graham crack crumbs and lime wedge.