Coconut Lime Sheet Cake

A bright, fluffy coconut cake soaked with lime zest and juice, then draped in a tangy lime glaze and scattered with toasted coconut. The crumb is soft and tender without any dairy or eggs, and the citrus cuts through the coconut richness with every forkful. This travels well, slices cleanly, and feeds a crowd without fuss.

By TasteBuds

Recipe details

Yield
12 people
Prep time
20 minutes
Cook time
30 minutes
Total time
1 hour 15 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup shredded unsweetened coconut
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup full-fat canned coconut milk, well-stirred
  • ½ cup vegetable oil
  • ¼ cup fresh lime juice (from about 2 limes)
  • 1 tbsp lime zest, finely grated (from about 2 limes)
  • 1 tsp vanilla extract
  • 1½ cups powdered sugar (for glaze)
  • 3 tbsp fresh lime juice (for glaze, from about 1 lime)
  • ¾ cup sweetened shredded coconut (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9x13-inch baking pan with parchment paper, letting the edges hang over the sides for easy lifting later.
  3. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup shredded unsweetened coconut, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
  4. Finely grate the zest from 2 limes to get about 1 tbsp lime zest.
  5. Juice 2 limes to get ¼ cup fresh lime juice.
  6. In a medium bowl, whisk together 1 cup full-fat canned coconut milk, well-stirred, ½ cup vegetable oil, ¼ cup fresh lime juice, 1 tbsp lime zest, finely grated, and 1 tsp vanilla extract until smooth.
  7. Pour the wet mixture into the dry ingredients and whisk gently until just combined. A few small lumps are fine; don't overwork the batter or the crumb will be tough.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean and the edges are starting to pull away from the pan.
  10. While the cake bakes, juice 1 lime to get 3 tbsp fresh lime juice for the glaze.
  11. In a small bowl, whisk together 1½ cups powdered sugar and 3 tbsp fresh lime juice until smooth and pourable. Add a splash more juice if it's too thick, or a bit more sugar if it's too thin.
  12. Set a dry skillet over medium heat and add ¾ cup sweetened shredded coconut. Toast, stirring constantly, until the flakes turn golden and smell nutty, about 3 to 4 minutes. Watch closely so they don't burn. Transfer to a plate to cool.
  13. Let the baked cake cool in the pan for 10 minutes, then lift it out using the parchment overhang and set it on a wire rack or cutting board.
  14. While the cake is still warm, pour the lime glaze evenly over the top, using a spatula to spread it to the edges. It will set as it cools.
  15. Scatter the toasted coconut over the glazed cake while the glaze is still tacky so the flakes stick.
  16. Let the cake cool completely before slicing, about 20 minutes. The glaze will firm up and the crumb will set.