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- Dry ingredients: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 cup shredded coconut (sweetened or unsweetened) - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - Wet ingredients: - 1 cup unsweetened coconut milk - ½ cup vegetable oil - 3 large eggs - Zest of 2 limes - ½ cup freshly squeezed lime juice - 1 teaspoon vanilla extract - Frosting ingredients: - 1 cup unsalted butter, softened - 4 cups powdered sugar - ¼ cup coconut milk - Zest of 1 lime - 1 tablespoon freshly squeezed lime juice - 1 cup toasted coconut flakes This cake uses simple yet vibrant ingredients. The dry ingredients create a rich base. Flour, sugar, and coconut add both sweetness and texture. Baking powder and soda help the cake rise. The wet ingredients bring moisture and flavor. Coconut milk gives a creamy taste. Lime zest and juice add a bright burst. This perfect blend creates a wonderful cake. The frosting is just as exciting. Butter makes it creamy. Powdered sugar adds sweetness. Coconut milk keeps it smooth. Lime zest and juice give a fresh kick. Toasted coconut flakes on top add a crunchy finish. Each ingredient plays a part in making this cake a delight. You’ll love how all the flavors come together! {{ingredient_image_2}} Start by heating your oven to 350°F (175°C). This step is key to getting a nice rise on the cake. Next, grab a 9x13 inch baking pan. Grease it well and line the bottom with parchment paper. This paper stops the cake from sticking. Trust me, it makes removing the cake much easier. In a large mixing bowl, combine the following dry items: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 cup shredded coconut - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt Use a whisk to blend these together. Make sure there are no lumps. This mix gives your cake its base. In another bowl, mix the wet ingredients. You will need: - 1 cup unsweetened coconut milk - ½ cup vegetable oil - 3 large eggs - Zest of 2 limes - ½ cup freshly squeezed lime juice - 1 teaspoon vanilla extract Whisk these until smooth. This mix adds flavor and moisture to your cake. Now, pour the wet mix into the bowl with the dry ingredients. Stir gently with a spatula. Mix until just combined. You might see a few lumps, and that's okay. Overmixing can make your cake tough. Pour the batter into your prepared pan. Spread it out evenly with a spatula. Bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean. Let it cool for 10 minutes. Then, move the cake to a wire rack to cool completely. In a large bowl, beat 1 cup of softened unsalted butter on medium speed. Keep mixing until it’s creamy. Gradually add 4 cups of powdered sugar, mixing on low speed. After that, add: - ¼ cup coconut milk - Zest of 1 lime - 1 tablespoon freshly squeezed lime juice Now, increase the speed to high. Beat until the frosting is fluffy and holds peaks. Once the cake is cool, it’s time to frost. Use a spatula to spread the lime coconut frosting evenly over the cake. Aim for a smooth, even layer. To make your cake look great, sprinkle 1 cup of toasted coconut flakes on top. This adds a nice crunch and extra flavor. When serving, slice the cake into generous pieces. It’s delicious chilled or at room temperature. Enjoy it with fresh lime wedges on the side for a pop of color. To keep your cake moist, use unsweetened coconut milk. It adds rich flavor and moisture. Make sure you do not overbake the cake. Check it around 30 minutes with a toothpick. If it comes out clean, it is ready. Let it cool in the pan for a bit, then move it to a wire rack. This helps prevent soggy bottoms. If you want to make this cake dairy-free, swap coconut milk with almond or oat milk. You can also use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water to replace one egg. For a gluten-free option, use a gluten-free flour blend. Just make sure it has a good binding agent. To make your frosting creamy, start with softened butter. If it feels too thick, add more coconut milk one tablespoon at a time. Mix well after each addition. If it is too runny, add more powdered sugar. This way, you can find the right balance for smooth, spreadable frosting that looks great on your cake! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh limes for zest and juice. This will enhance the cake's citrus notes significantly. Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so a few lumps are okay! Cool Completely: Ensure the cake is completely cooled before frosting. This will prevent the frosting from melting and give you a beautiful, smooth finish. Toast the Coconut Flakes: For added flavor and crunch, toast your coconut flakes in a dry skillet over medium heat until golden brown before garnishing. {{image_4}} You can choose between sweetened or unsweetened coconut for this cake. Sweetened coconut adds a nice sweetness. It works well if you like a sweeter cake. Unsweetened coconut offers a more natural flavor. It lets the lime shine through. I prefer unsweetened for a fresh taste, but the choice is yours. Want to mix up the flavor? You can add lemon or orange zest to the cake. These fruits pair well with coconut and lime. Lemon brings a bright, tangy taste. Orange adds a sweet, citrus twist. You can also use a splash of coconut extract for a deeper flavor. Be creative and find what you like best! If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Many blends work well, so check the package for advice. For a vegan cake, replace the eggs with flax eggs or applesauce. Use plant-based butter for the frosting and choose coconut milk with no added ingredients. These swaps keep the cake tasty and enjoyable for everyone. To keep your Coconut Lime Sheet Cake fresh, store it in an airtight container. Place a layer of plastic wrap over the top before sealing. This helps prevent the cake from drying out. If you have leftover frosting, store it in a separate container. It can last for a few days when sealed well. To freeze the cake, first let it cool completely. Cut it into squares or keep it whole. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. Make sure to remove as much air as possible. For thawing, simply leave the cake in the fridge overnight or at room temp for a few hours. Avoid microwaving, as it can make the cake dry. When stored properly, the Coconut Lime Sheet Cake lasts about 3 to 4 days at room temperature. If kept in the fridge, it can last up to a week. The frosting also lasts about the same time in the fridge. If you freeze the cake, it can stay fresh for up to three months. Enjoy the flavors even after a while! Yes, you can make this cake ahead of time. Bake the cake and let it cool completely. Wrap it tightly in plastic wrap and store it in the fridge for up to three days. You can also freeze the cake for longer storage. Just make sure to wrap it well to avoid freezer burn. Frost it just before serving for the best taste. If you need a substitute for coconut milk, there are great options. Almond milk or soy milk work well for a lighter choice. If you want a richer taste, use whole milk or cream. You can also mix water with some coconut cream for a similar flavor. Always choose what fits your diet best. To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If the toothpick has wet batter on it, give it a few more minutes in the oven. Keep an eye on it to avoid overbaking. Yes, you can use a different frosting if you like. Cream cheese frosting adds a tangy twist. Whipped cream can make it light and fluffy. You can even use chocolate frosting for a fun change. Just make sure the frosting complements the coconut and lime flavors. In this post, we explored how to make a delicious lime coconut cake, focusing on ingredients, step-by-step instructions, and tips for success. We covered everything from mixing dry and wet ingredients to creating a creamy frosting. Remember, you can customize your cake with different flavors or dietary needs. By following these guidelines, you'll bake a moist cake that impresses everyone. Enjoy sharing your tasty creation, and don’t forget to savor each bite!

Coconut Lime Sheet Cake

A moist and flavorful sheet cake infused with coconut and lime, topped with a creamy lime coconut frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup shredded coconut
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsweetened coconut milk
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 2 units lime zest
  • 0.5 cup freshly squeezed lime juice
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter
  • 4 cups powdered sugar
  • 0.25 cup coconut milk
  • 1 unit lime zest
  • 1 tablespoon freshly squeezed lime juice
  • 1 cup toasted coconut flakes

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it and lining the bottom with parchment paper.
  • In a large mixing bowl, combine the flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt. Whisk until thoroughly mixed.
  • In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, lime zest, lime juice, and vanilla extract until smooth.
  • Gradually pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.
  • Transfer the batter into the prepared baking pan, spreading it out evenly. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  • For the frosting, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Then add the coconut milk, lime zest, and lime juice. Increase speed to high and beat until light and fluffy.
  • Once the cake is completely cool, spread the lime coconut frosting evenly over the top of the cake.
  • Sprinkle toasted coconut flakes generously over the frosted cake.
  • Slice the cake into generous pieces and serve.

Notes

Serve chilled or at room temperature, and consider garnishing with fresh lime wedges.
Keyword cake, coconut, dessert, lime