Now that it’s summer, I have big dreams of living on an island. I always think this includes me being unemployed, so it’s not a really realistic dream. Boo hoo! 

Eating this island-inspired dessert will have you living on island time… Hopefully you can snap back into reality afterwards though! This cake is really simple, light, and smells so sweet.

It is simply a white cake, drizzled with lime juice and sweetened condensed milk, topped with cool whip and toasted coconut. The original recipe called for whipping cream and lime rind, but I didn’t feel as though that was necessary. It also called for frosting, instead of cool whip, and no coconut. I chose to use cool whip because frosting would be way too rich and cool whip is light and refreshing!


White cake, baked and cooled for 5 minutes

1/2 c lime juice

1 1/2 c sweetened condensed milk

1 tub cool whip

1 c toasted coconut

Poke holes in white cake with handle of wooden spoon. I poked about 20-25 holes to get the flavorings throughout the whole cake. 

Mix juice with sweetened condensed milk and pour over cake. You may have to guide the mixture into the holes and allow the extra mixture to rest on the top.


Allow cake to cool for at least an hour, as to not melt the cool whip. Spread cool whip over the cake and lime mixture. Put back in the refrigerator for at least 4 hours, but overnight would be great also! 

Preheat oven to 325. Lay unsweetened coconut on cookie sheet and spread out, so you have a very thin layer. Allow to brown for about 5 minutes, but keep your eye on it the whole time. You may want to shake the coconut around so it is browned thoroughly. 

Top cake with cooled coconut and eat your little heart out!


Hope you enjoy your time on your favorite island.

With love, from Texas!