Soft, moist, and loaded with coconut and lime. This coconut lime sheet cake is a delicious dessert that everyone will love! It makes enough to serve a crowd so it’s perfect for gathering and potlucks.
If you could bottle up summer I am pretty sure it would be this coconut lime sheet cake. The tropical coconut flavors and the zesty lime is a match made in heaven.
And the cake is from scratch and so incredibly yummy. This is a must make for summer!
I’ve been working on updating old posts with new pictures. So forgive me if I am posting lots of dessert recipes this week. My dinner plans for the week include recipes from the blog that need updated pictures. I’ve already updated a couple of our very favorites; taco biscuit bake and turkey taco skillet pasta.
I have about 3 desserts just waiting to be posted so prepare for a sugar rush 🙂 In the blog world the dessert posts and recipes do a million times better than savory. So hopefully everyone is happy with all the sweets. I am trying to post lots of recipes that can be taken to gatherings, picnics, potlucks, and BBQ’s because those are quite popular in the summer.
This coconut lime sheet cake is just that. Perfect for a crowd because it makes an entire cookie sheet of cake. Lots of cake for everyone! Plus, you may even end up with some leftovers and that would seriously be the best thing ever. Because this cake gets even better the day after and the day after that. Trust me. Save a slice and eat it like 2 days after you make this and you just might die of deliciousness.
It’s a simple homemade cake infused with coconut and then frosted with a sweet lime frosting and topped with some toasted coconut. Be sure and let the cake cool completely before frosting it.
Don’t skip the toasted coconut step. It really is very simple. Dump some coconut flakes on a cookie sheet and put it in the oven. That’s it. You will want to watch it carefully and stir it often so that it does not burn.
I hope you LOVE this one! Perfect summer treat that is light but rich at the same time.
Soft, moist, and loaded with coconut and lime. This coconut lime sheet cake is a delicious dessert that everyone will love! It makes enough to serve a crowd so it's perfect for gathering and potlucks.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons coconut extract
- 4 cups powdered sugar
- 1/2 cup (1 stick) butter
- 1/4 cup whole milk
- 1 teaspoon coconut extract
- juice & zest of 1 lime
- pinch of salt
- 1 1/2 cups toasted coconut
- Preheat the oven to 375 degrees. Prepare a cookie sheet (about 12"x18") and spray with cooking spray.
- Put 1 1/2 cups coconut onto a cookie sheet. Cook for 15-20 minutes, stirring every 5 minutes, until the coconut is a light golden brown. Set it aside to cool.
- To make cake: In a stand mixer or large mixing bowl combine flour, sugar, baking soda and salt. Stir to combine.
- In a medium-sized sauce pan over medium high heat, add the butter and water. Cook until the butter is melted, stirring occasionally.
- Pour the butter and water mixture into the bowl of dry ingredients and blend together for 2 minutes until combined and glossy looking.
- Add the sour cream, eggs, and coconut extract. Blend to combine.
- Pour cake batter into the greased cookie sheet. Bake for 14-16 minutes or until a toothpick inserted comes out with moist crumbs. Let cool completely on wire rack.
- To make frosting: Add powdered sugar into a mixing bowl. In a small sauce pan over medium high heat, add the butter and milk and let melt. Once melted pour the mixture over the powdered sugar and blend together until combined. Add the coconut extract, lime juice and zest, and pinch of salt. Blend to combine. Pour over the cooled cake and spread out evenly.
- The frosting should be thin enough to pour. If it is too thick and not pouring easy, add more milk a tablespoon at a time. I added 1 tablespoon additional milk.
- Sprinkle the toasted coconut over the frosting. Cut into squares and serve. You can serve right away or make this the day before and let sit out overnight covered with saran wrap. I liked this even better the day after.
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recipe adapted from Jamie Cooks It Up!