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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsweetened shredded coconut - 2 teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt For the dry ingredients, I always start with all-purpose flour. This gives the cake its base. I add granulated sugar for sweetness. The unsweetened shredded coconut brings a delightful texture and taste. Baking powder and baking soda help the cake rise. Lastly, a pinch of salt enhances all the flavors. - ½ cup unsalted butter, softened - 2 large eggs - ½ cup coconut milk - Zest of 1 lime - 2 tablespoons fresh lime juice - 1 teaspoon vanilla extract Next, I move on to the wet ingredients. Softened unsalted butter is key for a rich flavor. Eggs add moisture and help bind the cake. Coconut milk gives it a lovely tropical taste. Lime zest and juice provide a bright, fresh flavor. Finally, vanilla extract rounds out the cake's aroma. - 1 cup powdered sugar - 3 tablespoons fresh lime juice - Zest of 1 lime - 2 tablespoons unsweetened shredded coconut for garnish The lime glaze adds a tangy finish. I use powdered sugar for sweetness and smoothness. Fresh lime juice brings that zesty punch. Extra lime zest enhances the glaze's flavor. Lastly, I sprinkle shredded coconut on top for a gorgeous touch. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Grease and flour a 9x13 inch baking dish. This helps the cake release easily. 1. In a large bowl, whisk together: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsweetened shredded coconut - 2 teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt 2. Mix until the dry ingredients are well combined. This ensures even flavor throughout. 1. In another bowl, using an electric mixer, beat ½ cup softened unsalted butter until light. 2. Add 2 large eggs, one at a time. Mix well after each addition. This helps create a fluffy texture. 3. Slowly mix in ½ cup coconut milk. Then add the zest of 1 lime, 2 tablespoons fresh lime juice, and 1 teaspoon vanilla extract. Make sure everything blends nicely. 1. Gradually add the dry mixture to the wet mixture. Mix until just combined. Avoid overmixing to keep the cake light. 2. Pour the batter into the prepared baking dish. Spread it evenly to ensure even baking. 3. Bake in the preheated oven for 25-30 minutes. Check with a toothpick in the center; it should come out clean. This tells you the cake is done. To get a soft and light cake, avoid overmixing. When you combine the wet and dry ingredients, mix until just combined. This helps keep your cake fluffy. Overmixing can make the cake tough. Also, ensure you cream the butter well. Use an electric mixer to whip the butter until light and fluffy. This creates air pockets, which help the cake rise. Mixing the eggs in one at a time helps keep the texture smooth. You can add more lime zest for a stronger citrus flavor. Try using key limes for a twist. Their taste is slightly sweeter and more fragrant. If you're looking for coconut substitutes, consider using almond extract or orange zest. Both add a unique flavor while still keeping that fresh, bright taste. You can even use flavored coconut milk for a more intense coconut essence. Pair your Coconut Lime Sheet Cake with refreshing drinks. I recommend iced tea or a lime soda. The bright flavors complement each other well. For a beautiful presentation, serve the cake on a colorful plate. Add fresh lime slices and mint leaves on the side. This adds a nice pop of color and makes it look even more inviting. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh limes and high-quality coconut milk for a more vibrant flavor in your cake. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to keep your cake light and fluffy. Glaze While Warm: Pour the lime glaze over the cake while it’s still warm to allow it to soak in for maximum flavor. Chill Before Serving: Let the cake cool completely before slicing; chilling it for an hour enhances the flavors and texture. {{image_2}} If you need a gluten-free cake, you can use almond flour or coconut flour. These flours give a nice texture. Mix them with a gluten-free baking blend for best results. Remember, these flours absorb more liquid, so you may need to add a bit more coconut milk. For a vegan version, you can swap eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. For milk, use coconut milk or almond milk. Both will keep your cake moist and tasty. You can add fruits like pineapple or mango for a tropical twist. Nuts like macadamia or pecans add a nice crunch. Experiment with flavor extracts too. Try almond or orange extract to change the cake's taste. These small tweaks can make your Coconut Lime Sheet Cake stand out! To keep your Coconut Lime Sheet Cake fresh, use an airtight container. A glass or plastic container works well. If you don’t have an airtight container, wrap the cake tightly in plastic wrap. You can store it at room temperature for short periods. If you live in a hot climate, refrigerate the cake to keep it fresh. Your cake lasts about 3 to 5 days at room temperature. If you refrigerate it, it can last up to a week. Signs of spoilage include a dry texture and off smells. If you see mold, it's time to throw it away. Freezing your cake is easy. First, let it cool completely. Wrap it tightly in plastic wrap, then foil. This helps prevent freezer burn. You can freeze the cake for up to 3 months. To thaw, place it in the fridge overnight. If you need it faster, leave it at room temperature for a few hours. Enjoy your cake later without losing flavor! Yes, you can make this cake ahead of time. It's best to bake and cool the cake first. Once cooled, wrap it tightly in plastic wrap. This keeps it fresh. Store it in the fridge if you will eat it in a few days. For longer storage, freeze the wrapped cake. When ready to serve, just thaw it at room temperature. You can tell when the cake is done by using a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. The edges should also pull away slightly from the sides of the pan. The top should be lightly golden and spring back when touched. Yes, you can substitute some ingredients. For example, if you need a gluten-free option, use a gluten-free flour blend. You can also swap coconut milk with almond milk for a nutty flavor. If you don’t have fresh lime juice, bottled juice works too, but fresh is always better. Each swap may change the taste a bit, so experiment to see what you like. Serve this cake at room temperature for the best taste. You can slice it into squares for easy serving. Pair it with fresh fruit like berries or a scoop of vanilla ice cream. For a fun touch, add a dollop of whipped cream or a sprinkle of extra shredded coconut on top. It looks great and tastes even better! This blog post covered making a Coconut Lime Sheet Cake from scratch. We discussed essential dry and wet ingredients, along with a refreshing lime glaze. The step-by-step instructions ensure a smooth baking process, while our tips and variations allow for personalization. Lastly, we explored storage methods and answered FAQs for your convenience. In my view, this cake will brighten up any gathering. Enjoy every bite of your sweet creation!

Coconut Lime Bliss Cake

A delightful cake infused with coconut and lime flavors, topped with a refreshing lime glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
  • In a large mixing bowl, whisk together the flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt.
  • In another bowl, cream the softened butter using an electric mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
  • Mix in the coconut milk slowly to the butter and egg mixture, followed by the lime zest, lime juice, and vanilla extract, ensuring everything is well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
  • Pour the batter into the prepared baking dish, spreading it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the lime glaze by whisking together the powdered sugar, lime juice, and lime zest in a bowl until smooth.
  • Once the cake has cooled for about 10 minutes, pour the lime glaze over the warm cake, allowing it to soak in.
  • Sprinkle the additional shredded coconut on top for garnish.
  • Allow the cake to cool completely before slicing and serving.

Notes

Allow the cake to cool completely for best slicing.
Keyword cake, coconut, dessert, lime