Key Lime Cake

Key Lime Layer Cake:

1. Preheat the oven to 350 degrees and butter and flour two 8" cake pans.
2. Sift together the flour, baking powder and salt then set aside.
3. To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the eggs one at a time 15 seconds apart. Finally mix in the coconut extract and lime juice then lower the speed to low.
4. Add the flour mixture and milk, alternating a little of each at a time.
5. Add in the green food coloring until you get a beautiful lime color, starting with just a drop at a time.
6. Pour into the cake pans evenly and baked for 25-30 minutes until a toothpick comes out clean.
7. Cool cakes completely before frosting.

Key Lime Cream Cheese Frosting:

1. Add the cream cheese, butter, sour cream, lime juice, and vanilla to a stand mixer and beat until light and fluffy.
2. (Note: If you use fresh key limes for juice, you can add the zest from a couple limes to the frosting)
3. Add in the powdered sugar one cup at a time until smooth and incorporated, as well as thick. Beat an additional minute until fluffy.
4. Optional: Add in the green food coloring until you get a beautiful lime color, starting with just a drop at a time and stir.

To Finish:

1. To your cake stand add a spoonful of frosting.
2. Level the cakes with a large serrated knife and discard the cake pieces.
3. Brush off excess crumbs.
4. Add the first layer of the cake to the cake stand.
5. Brush with 1/4 cup condensed milk.
6. Top with 1 cup of frosting, spread evenly.
7. Top with second layer of cake.
8. Brush with remaining 1/4 cup condensed milk.
9. Top with 1 cup of frosting on top, spreading evenly.
10. Add 1 cup of frosting, coating the outside of the cake.
11. Refrigerate for 30 minutes to allow to harden.
12. Frost the cake with half the remaining frosting.
13. Pipe swirly mounds onto the top of the cake.
14. Add thin slices of limes to the cake, cutting through one segment and twisting to create an "s" shape.
15. Grate fresh lime zest over the cake as a garnish (if you used key lime juice that is bottled, just zest from a normal lime).