This Coconut Lime Sheet Cake recipe is a bright and zesty dessert that comes together in a single bowl, making cleanup a breeze. You’ll love how quickly you can create this moist cake, perfect for any occasion. It’s an ideal one bowl cake recipe for bakers of all levels.
Key Ingredients & Substitutions:
- All-Purpose Flour: Can substitute with a gluten-free baking blend for a gluten-free option.
- Granulated Sugar: Coconut sugar or brown sugar can be used for a slightly different flavor profile.
- Canned Coconut Milk: Full-fat coconut milk is best for richness; light coconut milk works but may result in a less moist cake.
- Lime Zest & Juice: Use fresh limes for the best flavor. Bottled lime juice is not recommended.
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsweetened shredded coconut
- 1 cup full-fat canned coconut milk
- ½ cup vegetable oil (or other neutral oil)
- 2 large eggs
- 1 tablespoon fresh lime zest
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
For the Lime Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons fresh lime juice
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, large mixing bowl, whisk, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal. This preparation ensures your cake won’t stick.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and shredded coconut. Make sure there are no lumps and the ingredients are evenly distributed. This is the foundation of your delicious one bowl cake recipe.
3. Add Wet Ingredients
Create a well in the center of your dry ingredients. Pour in the coconut milk, vegetable oil, eggs, lime zest, lime juice, and vanilla extract. This combines all the elements for your cake.
4. Mix the Batter
Using your whisk or a rubber spatula, mix the ingredients until just combined. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are perfectly fine.
5. Bake the Cake
Pour the batter evenly into your prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Your kitchen will start to smell amazing!
6. Make the Glaze
While the cake cools slightly, whisk together the powdered sugar and lime juice in a small bowl until smooth. Adjust the amount of lime juice until you reach your desired consistency.
7. Glaze and Serve
Once the cake has cooled for about 15-20 minutes, pour the lime glaze evenly over the top. Allow the glaze to set before slicing and serving your delightful Coconut Lime Sheet Cake.
Variation Ideas:
- Toasted Coconut: Toast extra shredded coconut in a dry pan until golden brown, then sprinkle over the glazed cake for added texture and flavor.
- Berry Burst: Fold in ½ cup of fresh blueberries or raspberries into the batter just before baking.
- Pineapple Twist: Add ¼ cup of finely crushed, well-drained pineapple to the batter for a tropical flair.
Storage Instructions:
Store leftover Coconut Lime Sheet Cake covered tightly at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For best results, bring slices to room temperature before serving to ensure optimal flavor and texture.
Frequently Asked Questions (FAQ):
- Can I make this cake in advance? Yes, you can bake the cake a day ahead and glaze it just before serving for the freshest taste.
- What if I don’t have fresh limes? Fresh limes are highly recommended for the best flavor, but if absolutely necessary, you can use high-quality bottled lime juice, reducing the amount slightly.
- Can I use a different size pan? You can, but you’ll need to adjust baking times. A smaller pan will require longer baking, and a larger pan will bake faster. Keep an eye on it!
- My cake is dry, what happened? Overmixing the batter or baking too long can lead to a dry cake. Make sure to mix just until combined and check for doneness with a skewer.
- Can I freeze this cake? Yes, you can freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before glazing.
- Is this recipe suitable for dietary restrictions? While the recipe can be adapted for gluten-free diets, it is not dairy-free due to the eggs (though there’s no milk) and contains sugar.