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- 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup unsweetened shredded coconut - ½ cup unsalted butter, softened - 1 ½ cups granulated sugar - 1 cup buttermilk - 3 large eggs - 1 tablespoon lime zest - ½ cup fresh lime juice - 1 teaspoon vanilla extract - 1 cup powdered sugar - 3 tablespoons fresh lime juice - 1 tablespoon grated lime zest - 2 tablespoons unsweetened shredded coconut (for garnish) I love baking with fresh ingredients. For this cake, we need a mix of dry and wet items. The dry ingredients include flour, baking powder, baking soda, salt, and shredded coconut. This coconut adds a nice chew and flavor. Next, let's talk about the wet ingredients. We need softened butter, granulated sugar, buttermilk, eggs, lime zest, fresh lime juice, and vanilla extract. The buttermilk keeps the cake moist. Lime zest and juice bring a bright flavor that pairs well with coconut. For the glaze, we need powdered sugar, lime juice, lime zest, and more shredded coconut for garnish. This glaze adds a lovely shine and extra flavor on top. It’s easy to make and adds a fun tropical touch. Using these ingredients, we create a cake that bursts with flavor. It’s a treat you’ll want to share! {{ingredient_image_1}} - Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is key for even baking. - Grease and Flour the Baking Sheet Pan: Next, take a 13x9 inch baking sheet pan. Grease and flour it well, or line it with parchment paper. This will help your cake come out easily. - Combine Dry Ingredients: In a medium bowl, whisk 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 cup of unsweetened shredded coconut. Set this aside. - Cream Butter and Sugar: In a large bowl, beat ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar. Mix until it becomes light and fluffy, about 3-4 minutes. - Incorporate Eggs, Vanilla, and Lime Zest: Add 3 large eggs one at a time. Beat well after each egg. Then stir in 1 teaspoon of vanilla extract and 1 tablespoon of lime zest. This adds a bright flavor. - Mix the Wet and Dry Ingredients: In a separate bowl, mix 1 cup of buttermilk and ½ cup of fresh lime juice. Gradually add this to the butter mixture, alternating with the dry ingredients. Start and end with the dry mixture. Mix until just combined. - Pour Batter into Prepared Pan: Pour your batter into the greased sheet pan. Use a spatula to smooth the top. - Bake Until a Toothpick Comes Out Clean: Bake for 25-30 minutes. To check if it's done, insert a toothpick in the center. It should come out clean. To get the perfect cake texture, follow these steps: - Use room temperature ingredients. This helps the batter mix evenly. - Don’t overmix the batter. Stop mixing once you see no dry flour. - Check your oven temperature. An oven thermometer ensures the right heat. - Bake in the center of the oven. This helps the cake bake evenly. To ensure even baking, rotate the pan halfway through. This helps all sides get the same amount of heat. If your oven has hot spots, this step is key! To prepare the glaze for the best results, start with a bowl. Mix the powdered sugar, lime juice, and lime zest until smooth. If the glaze is too thick, add more lime juice. If it's too runny, add more powdered sugar. You want it pourable but not watery. When drizzling the glaze, use a spoon or a squeeze bottle. Start in the center of the cake and let it flow to the edges. This creates a beautiful, even layer over each slice. For an attractive display, cut the cake into squares. Place them on a colorful platter. This adds a fun touch to your table. To give a tropical vibe, garnish each slice with a lime wedge. A sprinkle of extra shredded coconut on top also looks great. These small details make your cake stand out! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh limes for juice and zest. The vibrant taste enhances the cake's tropical profile. Don’t Overmix the Batter: Mix until just combined to keep the cake light and fluffy. Overmixing can lead to a dense texture. Cool Completely Before Glazing: Ensure the cake is fully cooled before adding the glaze. This prevents the glaze from melting and ensures a beautiful finish. Experiment with Toppings: Feel free to add other tropical fruits like mango or pineapple as a garnish for an extra burst of flavor and color. {{image_2}} You can change the flavor of this cake easily. Try adding almond extract for a nutty taste. Or, add more coconut extract for a richer coconut flavor. You can also mix in fruits like pineapple or mango for a fun twist. Zest from oranges or lemons can brighten the cake, too. Each change gives the cake a new vibe. If you need a gluten-free cake, swap the all-purpose flour for a gluten-free blend. Make sure it has xanthan gum for best results. For a dairy-free cake, use almond milk or coconut milk instead of buttermilk. You can replace the butter with coconut oil or a dairy-free margarine. Your cake will still be moist and tasty. Get creative with your glaze! Instead of a lime glaze, try a simple vanilla glaze. You can mix in passion fruit juice for a tropical flavor. For garnishes, consider fresh mint leaves or chopped nuts. These add texture and a pop of color to your cake. Each topping makes it more special and fun to eat. To keep your coconut lime sheet cake fresh, store it in an airtight container. This helps maintain its moisture and flavor. You can leave the cake at room temperature for a day or two. If you plan to keep it longer, put it in the fridge. Just make sure to wrap it well in plastic wrap or foil first. You can freeze your coconut lime sheet cake for up to three months. Cut the cake into squares for easy serving. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. When you're ready to eat, thaw the cake in the fridge overnight. For a quicker option, let it sit at room temperature for about an hour. At room temperature, the cake lasts about two days. If you refrigerate it, it will stay good for about a week. When frozen, it can last three months. Be sure to check for any signs of spoilage before enjoying! What can I substitute for buttermilk? You can make your own buttermilk. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes. This will give you a quick buttermilk substitute. It works well in this cake. Can I use fresh lime juice instead of bottled? Yes, using fresh lime juice is better. It gives a bright flavor to your cake. The zest from fresh limes also adds great taste. Why did my cake sink in the middle? A cake may sink due to too much liquid or not enough baking powder. Make sure to measure your ingredients carefully. Also, don’t open the oven too soon while baking. How to fix a too-dry cake? You can soak the cake with a simple syrup. Mix equal parts sugar and water. Heat until the sugar dissolves, then drizzle it over the cake. This helps add moisture back in. Can I replace granulated sugar with brown sugar? Yes, brown sugar adds a nice flavor. It will make the cake a bit denser, which some may love. Is it possible to skip the shredded coconut? You can skip the coconut, but it adds great texture and flavor. If you choose not to use it, consider adding nuts for crunch instead. This blog post detailed how to create a delicious coconut lime sheet cake. We covered key ingredients, step-by-step instructions, and helpful tips for a perfect bake. Remember, baking is about practice and creativity. Feel free to try variations or adjustments to suit your taste. Whether you make it as-is or add your twist, I hope you enjoy baking this cake. It's a great treat for any occasion!

Coconut Lime Sheet Cake

A refreshing and tropical sheet cake infused with coconut and lime flavors, topped with a zesty glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup unsweetened shredded coconut
  • 0.5 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon lime zest
  • 0.5 cup fresh lime juice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 3 tablespoons fresh lime juice
  • 1 tablespoon grated lime zest
  • 2 tablespoons unsweetened shredded coconut (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 13x9 inch baking sheet pan, or line it with parchment paper for easier removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut. Set this mixture aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs, one at a time, to the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract and lime zest.
  • Mix the buttermilk and fresh lime juice in a separate bowl. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, starting and ending with the dry. Mix until just combined.
  • Pour the batter into the prepared sheet pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
  • In a small bowl, mix the powdered sugar, lime juice, and lime zest until smooth. Adjust the consistency with more lime juice or powdered sugar if necessary; it should be pourable but not too runny.
  • Once the cake is completely cooled, drizzle the lime glaze over the top, allowing it to drip down the sides.
  • Sprinkle the additional shredded coconut on top of the glazed cake for a tropical touch.

Notes

For a decorative touch, garnish each slice with a lime wedge or extra shredded coconut.
Keyword cake, coconut, dessert, lime, sheet cake