Coconut Lime Sheet Cake with Lime Glaze (Gluten Free, Dairy Free)
Jul 08, 2021, Updated Sep 20, 2023
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do you like key lime pie?
do you like coconut cake?
If you answer yes to both of those questions, then this is the cake for you.
this cake has a dense, moist crumb with a hint of coconut and lime, and is topped with a simple, bright glaze and toasted coconut. it’s ideal for a crowd, as it will feed a lot of people, and trust me, a lot of people will want a piece of this cake.
did I mention it’s gluten and dairy free as well? I know, it’s almost too good to be true.
“what else can I use?”
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if you are not gluten free, simply swap out the gf flour blend with a regular all purpose flour.
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lemon would also work beautifully in this cake, as would orange. simply replace the zest and juice with another citrus fruit.
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I use large flaked coconut for topping here, more for aesthetic than anything, so if you only have shredded coconut, please use that!
If you make this cake, and I hope you do, i want to hear from you! send me a message on instagram, or post a photo to your stories and tag me so I can share your creations. enjoy!
Coconut Lime Sheet Cake with Lime Glaze (Gluten Free, Dairy Free)
This fabulous cake is like if key lime pie and coconut cake had a baby. It's moist, with bright summery flavors, and perfect for a crowd.
Equipment
- 1 9x13 baking pan
Ingredients
Coconut Lime Sheet Cake:
- 1 1/3 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup coconut oil, melted
- 1 tbsp vanilla extract
- 1/2 cup lime juice
- 10 oz. full fat coconut milk, whisked to blend
- 2 1/2 cups Gluten Free all purpose flour, you can substitute regular all purpose
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp Kosher salt
Lime Glaze:
- 2 limes
- 2 cups confectioners sugar, you can substitute a monkfruit powdered sweetener for a low sugar option
- 1/2 cup full-fat coconut milk, using the liquid under the cream
- 1 cup unsweetened flaked coconut, toasted, for topping
Instructions
First make the Coconut Lime Sheet Cake:
- Preheat the oven to 350 Degrees F.
- Spray a 9x13 inch pan with nonstick baking spray and line with a parchment sling if desired. This does help to take the cake out, since the batter is quite wet.
- Int he bowl of a stand mixer, or with a handheld mixer, whisk eggs and sugar for 1 minute until fluffy.
- Add vanilla, coconut oil, lime juice, and coconut milk and whisk until smooth.
- Add flour, baking powder, baking soda, and salt and whisk again until just combined.
- Pour the cake batter into the prepared pan, smoothing out air bubbles if needed.
- Bake until just cooked through, about 55-60 minutes in my oven. If you find the cake is getting dark too quickly, simply cover it with foil as it continues to bake.
- When cake is baked and cool enough to handle, lift it out of the pan to finish cooling completely on a wire rack.
Make the Lime Glaze:
- Zest 2 limes into a small bowl.
- Add confectioner's sugar and 1/4 cup coconut milk.
- Whisk to combine.
- Continue to add the rest of the coconut milk as needed until it's a spreadable consistency.
- Pour the glaze over the FULLY cooled cake and top with toasted coconut.
- Allow the cake to sit at room temperature for at least 30 minutes before serving to allow the glaze to harden.
- Serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
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