Prepare coconut cake mix according to manufacturer’s instructions. Deposit 1 lb. prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely.
Once cooled, trim the bellies of each cake, saving them for other uses. Then split each layer in half to make 6 layers total, save one later for another use. Place one cake round on a cake board, pipe velvatop around the edges. Using a #12 green scoop, place one scoop key lime filling on the cake round and spread to edges and place another cake round on top. Repeat with the next layers, giving the cake 5 layers and topping with key lime filling. Place internal supports/dowels into the cake. Using a piping bag fitted with an open French star tip, pipe vanilla whipped topping around the top edges of the cake and sprinkle with toasted coconut.
Coconut Cake, Key Lime, Filling, Filled, VelveTop, Non-Dairy, Toasted, Coconut, Flake, Layer Cake