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- 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 When you start with dry ingredients, it’s key to mix them well. I like to whisk the flour, sugar, shredded coconut, baking powder, baking soda, and salt together in a large bowl. This ensures everything combines evenly. The shredded coconut adds sweetness and texture, making every bite delightful. - 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 In another bowl, combine the wet ingredients. Whisk the coconut milk, vegetable oil, eggs, lime zest, lime juice, and vanilla extract until smooth. The lime juice and zest give the cake a bright and fresh flavor. Coconut milk keeps the cake moist and rich. This mixture is the heart of your cake. - 1 cup unsalted butter - 4 cups powdered sugar - ¼ cup coconut milk - Zest of 1 lime - 1 tablespoon freshly squeezed lime juice - 1 cup toasted coconut flakes For the frosting, start with softened unsalted butter. Beat it until creamy. Gradually add powdered sugar, mixing on low speed to avoid a sugar cloud. Then, mix in coconut milk, lime zest, and lime juice. This makes the frosting light and fluffy. The toasted coconut flakes add a crunchy finish on top. It’s a sweet touch that makes the cake extra special. {{ingredient_image_1}} 1. Preheat the oven to 350°F (175°C). This step warms the oven for even baking. 2. Grease and line the pan. Use a 9x13 inch baking pan. Grease it with butter or oil. Then, place parchment paper in the bottom. This makes it easy to lift the cake out later. 1. Combine dry ingredients. In a large bowl, mix 2 cups of flour, 1 ½ cups of sugar, 1 cup of shredded coconut, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these together until well combined. 2. Combine wet ingredients. In another bowl, whisk 1 cup of coconut milk, ½ cup of vegetable oil, 3 eggs, the zest of 2 limes, ½ cup of lime juice, and 1 teaspoon of vanilla extract. Mix until smooth. 3. Combine mixtures. Pour the wet mix into the dry ingredients. Stir gently until just mixed. Don't worry about lumps; a few are okay. 1. Pour batter into the pan. Spread the batter evenly with a spatula. This helps it bake evenly. 2. Baking time and doneness check. Place the pan in the oven. Bake for 30-35 minutes. To check if it's done, insert a toothpick in the center. If it comes out clean, the cake is ready. Let it cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. 1. Make the lime coconut frosting. In a large bowl, beat 1 cup of softened butter until creamy. Gradually add 4 cups of powdered sugar. Mix on low until combined. Then, add ¼ cup of coconut milk, zest of 1 lime, and 1 tablespoon of lime juice. Beat on high until light and fluffy. 2. Frost the cooled cake. Once the cake is completely cool, spread the frosting over the top. Use a spatula for an even layer. 3. Garnish. Sprinkle 1 cup of toasted coconut flakes on top for extra flavor and crunch. Now you have a stunning Coconut Lime Sheet Cake ready to impress! Avoiding overmixing the batter When mixing your cake batter, stop as soon as the dry and wet ingredients blend. Overmixing makes the cake dense and tough. You want a light and airy cake, so a few lumps in the batter are okay. Checking for doneness To check if your cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, your cake is ready. If it has wet batter on it, bake for a few more minutes. Achieving the perfect texture For a fluffy frosting, beat the softened butter first until creamy. Gradually add powdered sugar at a low speed. Then, add coconut milk, lime zest, and juice. This will help create a smooth, airy frosting. Techniques for even frosting To frost your cake evenly, start from the center and work your way to the edges. Use an offset spatula for a nice finish. Don’t rush; take your time to spread the frosting smoothly. Best ways to serve the cake This cake is great chilled or at room temp. Slice it into squares for easy serving. You can even serve it with fresh fruit like berries for added flavor. Pairing ideas Pair your cake with a scoop of vanilla ice cream or a dollop of whipped cream. A light cup of tea or coffee also complements the coconut lime flavor well. Enjoy the sweet and tangy notes with your drink of choice! Pro Tips Use Fresh Limes: For the best flavor, always use fresh limes for zest and juice instead of bottled lime juice. Check for Doneness: Oven temperatures can vary, so start checking your cake a few minutes before the recommended baking time. Cool Completely: Ensure the cake is completely cool before frosting to prevent the frosting from melting. Toast Coconut Flakes: Toasting the coconut flakes enhances their flavor; keep an eye on them as they can burn quickly. {{image_2}} You can make this cake even more fun! Try adding chocolate or fruit. Dark chocolate chips blend well with coconut and lime. Fresh fruit like berries or mango can add a nice twist. Mix in a cup of your favorite fruit for a fruity surprise. You can also use different types of coconut. Shredded coconut works great, but try coconut flakes for more texture. For a richer flavor, use coconut cream instead of coconut milk. This change makes the cake even more moist and flavorful. If you need gluten-free options, swap all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum for best results. This keeps the cake soft and fluffy. For vegan substitutions, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Use plant-based butter for the frosting, and you’re all set for a vegan treat! Garnishing can elevate your cake. Instead of toasted coconut, try lime zest or edible flowers for a pop of color. You can also drizzle extra lime juice on top for a tart finish. For serving ideas, cut the cake into fun shapes using cookie cutters. This makes it perfect for parties. You could even serve slices with a scoop of coconut ice cream. It adds a cool and creamy touch that everyone will love! To keep your coconut lime sheet cake fresh, store it at room temperature. Place it in an airtight container. This will help retain moisture and flavor. You can also cover the cake with plastic wrap. If you use frosting, it stays best in the fridge. Cover the frosting with plastic wrap, too. It can last up to three days at room temperature. If you want to save cake for later, freeze it. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. Next, place the wrapped cake in a freezer bag or an airtight container. This way, it stays fresh for up to three months in the freezer. When you’re ready to enjoy it, take the cake out. Let it thaw in the fridge overnight or at room temperature for a few hours. Frost it once it's thawed for the best taste. You can serve it chilled or at room temperature. Enjoy every bite! Can I use sweetened coconut instead of unsweetened? Yes, you can use sweetened coconut. It will add more sugar to the cake. This can make your cake a bit sweeter. If you like it sweeter, go for it! How can I adjust the sweetness of the cake? To change the sweetness, reduce the sugar in the batter. You can lower it by a quarter cup. You can also add extra lime juice for a tangy taste. This can balance the sweetness. What is the best way to store leftover cake? Store leftover cake in an airtight container. It keeps well at room temperature for up to three days. If you want to save it longer, refrigerate it. Just make sure it is covered. What to do if the cake is too dry? If the cake is dry, you can add a bit of coconut milk. Brush some on top of the cake slices before serving. This adds moisture and flavor. You can also whip up a quick syrup to drizzle on top. How to fix lumpy frosting? To fix lumpy frosting, beat it again. Use a mixer on high speed for a few minutes. If it’s still lumpy, add a bit more coconut milk. This can help smooth it out. How many servings does this recipe yield? This recipe makes about 12 to 16 slices. It depends on how big you cut the pieces. You can serve it at parties or family gatherings. Best ways to cut and serve the cake? Use a sharp knife to cut the cake. Start at the center and work your way out. For serving, you can place it on decorative plates. Garnish with extra toasted coconut for a nice touch. This blog post covered all you need to make a delicious lime coconut cake. We discussed ingredients, step-by-step instructions, and helpful tips. You learned how to balance flavors and create the perfect frosting. Don’t forget about variations that suit your taste or diet. Proper storage helps keep your cake fresh. With this guide, you can bake with confidence. Enjoy sharing this treat with friends and family. Happy baking!

Coconut Lime Sheet Cake

A deliciously moist sheet cake infused with coconut and lime flavors, 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). Grease and line a 9x13 inch baking pan with parchment paper.
  • In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt until combined.
  • In another bowl, whisk together the coconut milk, vegetable oil, eggs, lime zest, lime juice, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
  • Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the coconut milk, lime zest, and lime juice, and beat on high speed until the frosting is light and fluffy.
  • Once the cake is completely cool, spread the lime coconut frosting evenly over the top.
  • Sprinkle the toasted coconut flakes over the frosted cake for an extra touch of flavor and texture.
  • Slice and serve the cake chilled or at room temperature.

Notes

For best results, use fresh lime juice and zest.
Keyword cake, coconut, dessert, lime