I absolutely love keylime pie, especially during the summer. However, since it’s cake week here at That’s SO Jenn, I wanted to turn this dessert into a fitting form. It was a celebratory moment when I realized just how simple that would be! Because I care about each of you, I taste tested the recipe this morning to be sure my idea was worth posting. Cake for breakfast? I can take one for the team.
All the components of the recognizable indulgence are represented here. Upon first bite you will notice lightness from vanilla cake, creamy sweetness from condensed milk, tartness from keylime juice and the graham cracker crust crunch from our topping. Sprinkle a little shredded coconut on top, and you’ll feel like you’ve traveled to the tropics.
Your favorite vanilla cake recipe
1 14 oz. can sweetened condensed milk
1/2 cup Nelly and Joe’s Key lime juice
1 1/2 cups graham cracker crumbs (about 20 crackers if you do it yourself)
1 cup shredded coconut
Fresh whipped cream (optional)
Bake your cake in a 9 X13″ pan, according to instructions.
Once cooled, poke holes over the top of the cake using a fork or toothpick.
In a small bowl, mix together sweetened condensed milk and key lime juice.
Pour key lime mixture over the cake, soaking it into prepared holes. Smooth with a spatula if necessary.
Crush graham crackers in an airtight back using a kitchen mallet.
Top cake with graham cracker crumbs and sprinkle with coconut. Serve with fresh whipped cream if desired.
Eat and enjoy the feeling of being on vacation!