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recipe image Key Lime Coconut Sheet Cake

Key Lime Coconut Sheet Cake

Key Lime Coconut Sheet Cake

In under an hour, your taste buds can take a trip to your favorite sunny paradise with the refreshing flavors of this Key Lime Coconut Sheet Cake. And guess what? This recipe is perfect for sharing – you can bring up to 12 guests to your personal tropical island with these party-size proportions! If there are any leftovers, pop the sheet cake in the freezer for those rainy days when you crave the uplifting flavors of coconut and lime.

In under an hour, your taste buds can take a trip to your favorite sunny paradise with the refreshing flavors of this Key Lime Coconut Sheet Cake. And guess what? This recipe is perfect for sharing – you can bring up to 12 guests to your personal tropical island with these party-size proportions! If there are any leftovers, pop the sheet cake in the freezer for those rainy days when you crave the uplifting flavors of coconut and lime.

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  • Preparation timePrep time30 min
  • Ready inReady in1 hr
  • ServingsPortionsPortions 12
  • DifficultyDifficultyEasy

Ingredients

CAKE
  • 1 1/2 cups granulated sugar
  • 2/3 cup Country Crock Plant Butter Unsalted Sticks, softened plus extra for greasing
  • 2 large eggs, room temperature
  • 3/4 teaspoon coconut extract
  • 2 1/2 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/3 cups unsweetened coconut milk well shaken and stirred
  • 1 tablespoon grated zested Key lime
  • 1 tablespoon fresh Key lime juice (from 6-8 medium key limes)
  • 1/2 cup toasted sweetened shredded coconut, plus more for garnish
FROSTING
  • 1 1/3 cups Country Crock Plant Butter Unsalted Sticks room temperature
  • 2 teaspoons coconut extract
  • 1/4 teaspoon salt
  • 3 1/2 cups powdered sugar
  • 2 tablespoons unsweetened coconut milk divided
  • Thinly sliced key limes for garnish

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

CAKE
  1. Preheat the oven to 325 degrees F. Grease a 13x9 inch baking pan; line bottom and sides with parchment paper, leaving a 2 inch overhang on long sides.
  2. Beat granulated sugar and Country Crock Plant Butter Unsalted Sticks in a large bowl with an electric mixer on medium speed until fluffy, 4 to 5 minutes. Add eggs, one at a time, beating until well combined after each addition. Beat in coconut extract.
  3. Whisk together flour, baking soda, salt, and baking powder in a medium bowl.
  4. Whisk together unsweetened coconut milk and key lime zest and juice in a separate medium bowl.
  5. Add flour mixture to sugar mixture, alternately with coconut milk mixture, beating just until combined. Fold in shredded coconut.
  6. Spread batter evenly in prepared pan. Bake until a wooden pick inserted in center comes out clean, 28 to 35 minutes. Let cool completely in pan on a wire rack, about 2 hours.
FROSTING
  1. Beat Country Crock Plant Butter Unsalted Sticks, coconut extract, and salt with an electric mixer on medium speed in a large bowl until creamy, about 1 minute.
  2. With mixer on low speed, gradually beat in powdered sugar, alternately with 1 tablespoon of the coconut milk, until just combined. Increase speed to medium and beat until fluffy, about 2 minutes, gradually adding remaining 1 tablespoon coconut milk, 1 teaspoon at a time as needed, until frosting is smooth and spreadable.
  3. Invert cake onto a wire rack; remove and discard parchment paper.
  4. Place a serving plate upside down over cake; holding wire rack and plate, flip cake right side up.
  5. Remove wire rack; spread frosting over cake. Garnish with key lime slices, zest, and coconut.
You can freeze this delicious Key Lime Coconut Sheet Cake. Just be sure to wrap it properly and aim to enjoy it within the next three months for the best taste. While this sheet cake recipe references key limes specifically, regular limes will taste equally delicious with the coconut flavors.

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