Lime and Coconut Sheet Cake with Toasted Coconut Garnish

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Moist sheet cake bursting with fresh lime juice and zest, layered with coconut cream frosting and topped with toasted shredded coconut. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened coconut milk
• 1 cup vegetable oil
• 3 large eggs
• 1/4 cup fresh lime juice
• 2 tbsp lime zest
• 1 tbsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup toasted shredded coconut

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch sheet pan. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
2. Step 2: In a separate bowl, whisk 1 cup unsweetened coconut milk, 1 cup vegetable oil, 3 large eggs, 1/4 cup fresh lime juice, 2 tbsp lime zest, and 1 tbsp vanilla extract until combined.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined without overmixing.
4. Step 4: Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
5. Step 5: For the frosting, beat 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth and fluffy, about 3 minutes. Gradually add 3 cups powdered sugar and beat until light and spreadable.
6. Step 6: Spread the frosting evenly over the cooled cake.
7. Step 7: Toast 1/2 cup shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Let cool slightly.
8. Step 8: Sprinkle the toasted coconut evenly over the frosted cake before slicing and serving.