• Recipe by
  • Prep time
    15-20 minutes
  • Cook Time
    35-40 minutes
  • Serves

Equipment: Pre-Cut Parchment Paper Sheets



3 cups (426 grams) all-purpose flour

1 tablespoon baking powder

2 teaspoons kosher salt

2 sticks (227 grams) unsalted butter, room temperature

3 tablespoons (40 grams) coconut oil

1 ½ cup (300 grams) granulated sugar

4 eggs, room temperature

2 teaspoons vanilla extract

1 can (400 millilitres) unsweetened coconut milk, full-fat


1 can (415 milliliters) sweetened condensed milk

1 cup (240 milliliters ) whipping cream

Zest of 1 lime

½ cup (120 milliliters) bottled key lime


Whipped cream

Lime wheels


Preheat oven to 180℃ (350℉) and place a rack in the middle of the oven. Spray and line a 9x13 inch cake pan with Kana Parchment Paper.

In a large bowl, combine flour, baking powder, and salt. Whisk together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, add softened butter, sugar and coconut oil. Cream ingredients for 5 minutes on high speed. Scrape down the sides of your mixer.

Add eggs, one at a time, beating in between each addition. Add vanilla and beat for about 1 minute until mixture begins to thicken.

Add the dry ingredients alternately with the coconut milk to the butter mixture, mixing well after each addition. Start and end with dry ingredients, making sure to scrape down the mixture.

Pour batter into prepared pan and smooth with an offset spatula.

Bake cake for 35-38 minutes, rotating the pan halfway through baking. Cake is done when a cake tester inserted in the center comes out clean.

While the cake is baking, prepare cake soak. Combine all ingredients except the lime juice. Whisk together and set aside. You will add the lime juice just before you pour on top as it causes the mixture to thicken quite quickly!

Remove cake from the oven and immediately poke 20-30 times with a chopstick or something similarly sized.

Add lime juice to soak and whisk together. Pour on cake and spread to fill all the holes. Transfer to the refrigerator and chill for at least an hour.

Top the Key Lime soak with a layer of Fresh whipped cream! When whipping the cream, don’t add sugar! The unsweetened cream adds a nice touch to the sweet cake.

Add lime zest and limes to the cake as garnish and serve!

Key Lime Pie Poke Cake Recipe

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Spencer Lawson