KEY LIME POKE CAKE RECIPES

Steps:

• Preheat oven to 325° and grease an 8" springform pan with cooking spray.  Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan. Make filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in sour cream, vanilla, lime juice, flour, lime zest, and salt. Pour mixture over crust and smooth top with a rubber spatula. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.  Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.  Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight. When ready to serve, pipe around the edges of cheesecake with whipped cream, and garnish with lime zest and slices.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes., Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.