Coconut lime sheet cake pairs a soft coconut-scented crumb with lime cream cheese frosting. Bake it in a rectangular pan, cool completely and finish with a little shredded coconut and fresh lime zest.
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Recipe at a Glance
- Yield: 12 squares
- Preparation: 25 minutes
- Cooking: 35 minutes
- Resting and chilling: Cool fully before frosting
Table of Contents
Ingredients
Cake
| Ingredient and amount |
|---|
| 250 g all-purpose flour |
| 2 teaspoons baking powder |
| 1/4 teaspoon salt |
| 150 g unsalted butter, softened |
| 200 g granulated sugar |
| 3 large eggs |
| 180 ml canned coconut milk, stirred |
| 60 g finely shredded unsweetened coconut |
| Zest of 2 limes |
| 2 tablespoons lime juice |
Frosting
| Ingredient and amount |
|---|
| 200 g full-fat block cream cheese, softened |
| 60 g unsalted butter, softened |
| 180 g powdered sugar |
| 1 teaspoon lime zest |
| 25 g shredded coconut, to finish |
Before You Start
Use stirred canned coconut milk rather than a thin coconut beverage.
Directions
1. Prepare
Heat oven to 175°C (350°F). Grease and line a 23 x 30 cm baking pan. Whisk flour, baking powder and salt.
2. Mix
Beat butter and sugar fluffy. Beat in eggs one at a time, then zest. Fold in dry ingredients alternating with coconut milk. Fold in coconut and lime juice.
3. Bake
Spread into pan. Bake 30–38 minutes until the center springs back and a skewer comes out clean. Cool in the pan on a rack.
4. Frost
Beat butter and cream cheese smooth. Mix in powdered sugar and zest just until creamy; do not overbeat.
5. Finish
Spread frosting over the fully cooled cake and scatter with coconut. Refrigerate briefly before cutting.
Cook’s Tips
- Use stirred canned coconut milk rather than a thin coconut beverage.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Refrigerate covered for up to 4 days. Let slices stand briefly before serving. Freeze unfrosted cake for up to 1 month.
Frequently Asked Questions
Can I bake a day ahead?
Yes. Cool, cover and refrigerate; frost before serving or the day before.
Can I use bottled lime juice?
Fresh lime zest provides much of the aroma, so fresh fruit is preferable.