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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 - ½ cup unsalted butter, softened to room temperature - 2 large eggs - ½ cup coconut milk (canned or carton) - Zest of 1 lime (about 1 tablespoon) - 2 tablespoons fresh lime juice - 1 teaspoon vanilla extract - 1 cup powdered sugar - 3 tablespoons fresh lime juice - Zest of 1 lime - 2 tablespoons unsweetened shredded coconut for garnish The ingredients for Coconut Lime Sheet Cake create a bright, tropical flavor. The dry ingredients mix well to form a soft base. The all-purpose flour gives the cake its structure. Granulated sugar adds sweetness, while shredded coconut offers texture and flavor. Baking powder and baking soda help the cake rise, and salt enhances the taste. For the wet ingredients, unsalted butter gives richness and moisture. Eggs bind the mix and add fluffiness. Coconut milk keeps the cake moist with a hint of coconut. The lime zest and juice bring a fresh zing. Vanilla extract rounds out the flavors and adds warmth. The lime glaze is the finishing touch. It combines powdered sugar with fresh lime juice for sweetness and tang. Lime zest adds even more flavor and a nice look. Sprinkling shredded coconut on top gives the cake a lovely, textured finish. Each ingredient plays a vital role in making this cake a delightful treat. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Grease a 9x13 inch baking dish with butter and dust it with flour. This helps with easy removal later. - In a large bowl, combine 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened shredded coconut, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Whisk these dry ingredients together well. - In another bowl, cream ½ cup softened unsalted butter with an electric mixer. Mix until it looks light and fluffy, about 2-3 minutes. - Add 2 large eggs one at a time, mixing well after each addition. - Slowly mix in ½ cup coconut milk, the zest of 1 lime, 2 tablespoons fresh lime juice, and 1 teaspoon vanilla extract. Make sure everything is combined smoothly. - Gradually add the dry mix to the wet mix. Use a spatula or wooden spoon to fold them together. Be careful not to overmix. - Pour the batter into your prepared baking dish. Spread it evenly with a spatula. - Bake the cake for 25-30 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. - While the cake bakes, make the lime glaze. In a bowl, whisk together 1 cup powdered sugar, 3 tablespoons fresh lime juice, and the zest of 1 lime until smooth. - After the cake cools for about 10 minutes, pour the lime glaze evenly over it. Let some soak in for extra flavor. - Sprinkle 2 tablespoons of unsweetened shredded coconut on top for a nice look and taste. - Allow the cake to cool completely before slicing into squares. Enjoy your Coconut Lime Bliss Cake! - For the best results, mix the butter until it's light and fluffy. This step adds air to the cake. - When adding eggs, mix one at a time. This helps the batter stay smooth. - When you combine wet and dry ingredients, be careful not to overmix. This keeps the cake soft. - To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. - Want more zing? Add extra lime zest to the batter. This makes your cake taste even fresher. - To boost the coconut flavor, use coconut cream instead of coconut milk. This gives a richer taste. - For a beautiful presentation, serve the cake on a colorful platter. - Add lime wedges or mint leaves for a pop of color. - You can also customize toppings. Try adding fresh berries or a sprinkle of nuts for extra crunch. Pro Tips Use Fresh Ingredients: Whenever possible, use fresh lime juice and zest to enhance the cake's flavor. Fresh ingredients make a noticeable difference in taste! Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake instead of a light and fluffy texture. Let It Cool: Allow the cake to cool for at least 10 minutes before glazing. This helps the glaze adhere better and soak into the cake for added flavor. Storage Tips: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week for extended freshness. {{image_4}} You can change some ingredients if needed. If you want to replace coconut milk, use almond milk or soy milk. Both options will still keep your cake moist and tasty. For flour, you can try using whole wheat flour. This adds fiber and a nutty flavor. Make sure to adjust the amount slightly. Whole wheat flour may need a bit more liquid to stay fluffy. Want to mix it up? Try adding other citrus fruits! Lemon or orange zest can add a new twist. The bright flavors will still pair well with coconut. You can also add nuts or chocolate chips. Chopped walnuts or pecans give a nice crunch. If you love chocolate, dark chocolate chips are a great choice. Just fold them into the batter before baking. If you need gluten-free options, use a gluten-free flour blend. These blends work well in most recipes. Just make sure to check if it has xanthan gum, which helps with texture. For vegan alternatives, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use plant-based butter instead of regular butter. With these easy swaps, you can enjoy this cake no matter your diet! To keep your Coconut Lime Sheet Cake fresh, store it in the fridge. Place the cake in an airtight container. This helps trap moisture and keeps the cake soft. You can also cover it with plastic wrap or aluminum foil. Make sure the wrap is snug to prevent air from getting in. If you want to keep the cake for a long time, freezing is the way to go. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. This keeps the cake safe from freezer burn. When you want to eat it, thaw it in the fridge overnight. If you want it warm, you can heat it in the oven at 350°F for about 10 minutes. When stored correctly, your Coconut Lime Sheet Cake can last about one week in the fridge. If frozen, it can stay good for up to three months. Just make sure to check for any signs of freezer burn before you enjoy it! To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. This method helps you avoid overbaking. Remember, every oven is different, so keep an eye on the time. Check around 25 minutes into baking to stay aware. Yes, you can use fresh coconut in this recipe. Fresh coconut adds a wonderful texture and flavor. However, you need to shred it finely. The amount should stay the same as the shredded coconut in the recipe. Just keep in mind that fresh coconut may add more moisture to the cake. You can make the cake a day ahead. Bake it and let it cool completely. Then, cover it with plastic wrap or foil. Store it in a cool place or refrigerate it. Make the lime glaze fresh when you are ready to serve. This keeps the glaze from soaking into the cake. Coconut Lime Sheet Cake pairs well with fresh fruit. Try serving it with slices of lime or berries. A scoop of vanilla ice cream also makes a great addition. You can also add whipped cream for a creamy touch. These options enhance the cake's tropical flavors. You learned about making a Coconut Lime Sheet Cake, from ingredients to storage tips. Each step leads to a moist, zesty cake that delights your taste buds. Remember, proper mixing and checking doneness are key to success. You can customize flavors and even adapt the recipe for dietary needs. Whether it's for a special event or just a weekday treat, this cake brings joy. Enjoy baking and sharing this delicious dessert with friends and family. Happy baking!

Coconut Lime Bliss Cake

A delightful cake infused with coconut and lime flavors, topped with a zesty 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 cups granulated sugar
  • 0.5 cups unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.25 teaspoons salt
  • 0.5 cups unsalted butter, softened to room temperature
  • 2 large eggs
  • 0.5 cups coconut milk (canned or carton)
  • 1 tablespoon zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 1 teaspoon vanilla extract
  • 1 cups powdered sugar
  • 3 tablespoons fresh lime juice
  • 1 zest of 1 lime
  • 2 tablespoons unsweetened shredded coconut for garnish

Instructions
 

  • Preheat Your Oven: Set your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it with butter and dusting it with flour, ensuring an easy release of the cake after baking.
  • Combine Dry Ingredients: In a large mixing bowl, add the all-purpose flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients thoroughly until evenly combined.
  • Cream Butter and Eggs: In a separate medium-sized bowl, use an electric mixer to cream the softened butter until it becomes light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition until fully incorporated.
  • Incorporate Wet Ingredients: Gradually mix in the coconut milk to the butter and egg mixture. Then, add the lime zest, lime juice, and vanilla extract, mixing on low speed until everything is well combined without any lumps.
  • Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredients, mixing gently with a spatula or a wooden spoon until just combined. Be cautious not to overmix, as this could make the cake dense.
  • Pour the Batter: Transfer the batter into your prepared baking dish. Use a spatula to spread it out evenly, smoothing the top as needed.
  • Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Prepare the Lime Glaze: While the cake is baking, prepare the lime glaze. In a bowl, whisk together the powdered sugar, fresh lime juice, and lime zest until a smooth consistency is achieved.
  • Glaze the Cake: After the cake has cooled for about 10 minutes, carefully pour the lime glaze evenly over the warm cake, allowing some of it to soak in for extra flavor.
  • Garnish: Sprinkle the additional shredded coconut on top of the glazed cake for an appealing texture and taste contrast.
  • Cool and Serve: Let the cake cool completely in the dish on a wire rack before slicing into squares and serving. Enjoy your delightful Coconut Lime Bliss Cake!

Notes

Serve the cake on a decorative platter, and consider adding lime wedges or a sprig of mint for a pop of color!
Keyword cake, coconut, dessert, lime