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- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - ¾ cup unsweetened shredded coconut - 1 cup coconut milk - ½ cup vegetable oil - 3 large eggs - Zest of 2 limes - 1 tablespoon fresh lime juice - 1 teaspoon pure vanilla extract - 1 cup unsalted butter (softened) - 4 cups powdered sugar (sifted) - ¼ cup coconut milk - 2 tablespoons fresh lime juice - Extra shredded coconut for garnish When making Coconut Lime Sheet Cake, you need a mix of dry and wet ingredients. The dry ingredients help create the cake's structure and sweetness. The wet ingredients bring in moisture and flavor. For the dry ingredients, start with 2 cups of all-purpose flour. This gives a nice base for your cake. Add in 1 ½ cups of granulated sugar to sweeten it. You also need 1 tablespoon of baking powder to help it rise. A pinch of salt, just ½ teaspoon, balances the sweetness. Finally, ¾ cup of unsweetened shredded coconut adds texture and flavor. Next, let’s look at the wet ingredients. You will need 1 cup of coconut milk for a rich taste. Add ½ cup of vegetable oil for moisture. Three large eggs provide binding and structure. The zest of 2 limes is key for that bright flavor. Add 1 tablespoon of fresh lime juice for a little zing, and finish with 1 teaspoon of pure vanilla extract to round out the taste. For the frosting, use 1 cup of unsalted butter that is softened. This makes it easy to mix. Gradually add 4 cups of sifted powdered sugar for sweetness and smoothness. Blend in ¼ cup of coconut milk and 2 tablespoons of fresh lime juice for a creamy texture. Finally, sprinkle extra shredded coconut on top for a lovely garnish. Gather these ingredients, and you will create a fresh and flavorful delight that everyone will love! {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Grease and flour a 9x13-inch baking sheet pan. - In a bowl, mix together 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of salt, and ¾ cup of unsweetened shredded coconut. - In a separate bowl, combine 1 cup of coconut milk, ½ cup of vegetable oil, and 3 large eggs. - Add the zest of 2 limes, 1 tablespoon of fresh lime juice, and 1 teaspoon of pure vanilla extract. Whisk until smooth. - Gradually add the wet mixture to the dry ingredients, mixing gently. Be careful; do not over-mix. Pour the batter into your prepared pan. - Place the pan in the preheated oven. Bake for 25-30 minutes. - To check if it’s done, insert a toothpick into the center. It should come out clean. - While the cake bakes, prepare the frosting. In a bowl, beat 1 cup of softened unsalted butter until creamy. - Gradually mix in 4 cups of sifted powdered sugar, ¼ cup of coconut milk, and 2 tablespoons of fresh lime juice. Mix until light and fluffy. - Once the cake is completely cool on a wire rack, spread the frosting evenly over the top. - Garnish with extra shredded coconut for a beautiful finish. - Use room temperature ingredients for better mixing. This helps the batter blend well. - Avoid over-mixing the batter for a lighter texture. Mix just until combined. - Ensure butter is softened for easy blending. This makes the frosting smooth and creamy. - Sift powdered sugar to avoid clumps. This will keep your frosting light and fluffy. - Cut into square slices for serving. This gives each piece a neat look. - Garnish with lime wedges or mint sprigs. This adds color and a fresh touch. Pro Tips Use Fresh Ingredients: Always opt for fresh lime juice and zest for the most vibrant flavor in your cake and frosting. Don't Overmix: Mix the batter until just combined to keep your cake light and fluffy; overmixing can lead to a dense texture. Cool Completely: Ensure the cake is completely cooled before frosting to prevent the frosting from melting and sliding off. Garnish Creatively: Add a sprinkle of toasted coconut or lime zest on top of the frosting for extra flavor and a beautiful presentation. {{image_4}} You can change the flavor of your Coconut Lime Sheet Cake in fun ways. Try substituting lemon or orange zest for a different citrus twist. This swap gives the cake a new, bright taste. If you want more tropical flavor, add crushed pineapple to the batter. This addition makes the cake even more refreshing and delicious. Making dietary adjustments is easy with this cake. For a gluten-free option, simply use gluten-free flour instead of all-purpose flour. This change keeps the cake light and fluffy. If you need a dairy-free version, replace the butter and milk with vegan alternatives. Using vegan butter and coconut milk will keep the same great taste while meeting dietary needs. To keep your cake fresh, store it in an airtight container at room temperature. This helps maintain its soft texture. If you plan to keep it for more than three days, refrigerate it. The cool air will help prevent spoilage while keeping the cake moist. Just remember that chilling can change its texture slightly. If you want to save some cake for later, freezing is a great option. Wrap individual slices tightly in plastic wrap. This prevents freezer burn and keeps the flavor intact. When you’re ready to enjoy, thaw the slices in the refrigerator. This method ensures they stay moist and taste fresh. Enjoy your cake anytime with these easy storage tips! Typically, this cake lasts up to 3 days at room temperature. If you keep it in the fridge, it can stay fresh for about a week. Just make sure to cover it well to keep it moist. Yes, you can use fresh coconut. However, it will change the cake’s texture slightly. Shredded coconut gives a nice chew, while fresh coconut will make it softer and more moist. To check if the cake is done, insert a toothpick in the center. If it comes out clean, the cake is ready. If it has batter on it, give it a few more minutes in the oven. Yes, you can bake and frost the cake a day in advance. Just store it properly to keep it fresh. It tastes great when made ahead, saving you time on the day of serving. In this post, we covered how to make a Coconut Lime Sheet Cake. We listed key ingredients, easy steps, and helpful tips. You can try flavor variations or dietary swaps to make it your own. Remember to store leftovers well to enjoy later. This cake is perfect for any occasion, and it’s sure to impress your guests. So, gather your ingredients, follow the steps, and enjoy a slice of tropical goodness!

Coconut Lime Sheet Cake

A delightful tropical cake infused with coconut and lime flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Tropical
Servings 12
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.75 cups unsweetened shredded coconut
  • 1 cup coconut milk
  • 0.5 cups vegetable oil
  • 3 large eggs
  • 2 zest limes
  • 1 tablespoon fresh lime juice
  • 1 teaspoon pure vanilla extract
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 0.25 cups coconut milk
  • 2 tablespoons fresh lime juice
  • to taste extra shredded coconut for garnish

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x13-inch baking sheet pan to prevent sticking.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Incorporate the shredded coconut, ensuring it is evenly distributed throughout the dry mixture.
  • In another bowl, combine the coconut milk, vegetable oil, eggs, lime zest, fresh lime juice, and vanilla extract. Whisk these ingredients together until the mixture is smooth and fully blended.
  • Gradually pour the wet ingredients into the dry ingredients, gently mixing with a spatula or wooden spoon until just combined. Be careful not to over-mix; the batter should remain slightly lumpy with no dry pockets.
  • Carefully pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
  • Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is ready.
  • While the cake is baking, prepare the frosting. In a mixing bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, coconut milk, and fresh lime juice, mixing until the frosting is light, fluffy, and smooth in texture.
  • Once the cake is fully baked, remove it from the oven and allow it to cool completely in the pan on a wire rack. This will help the cake set properly before frosting.
  • After the cake has cooled, spread the luscious lime coconut frosting evenly over the top, ensuring a generous layer for a burst of flavor in every bite.
  • To finish, sprinkle extra shredded coconut over the frosting, adding a delightful texture and lovely presentation.

Notes

For an extra touch, garnish each slice with a small lime wedge or a sprig of mint.
Keyword cake, coconut, dessert, lime, tropical