Coconut Lime Sheet Cake with Lime Glaze (Gluten Free, Dairy Free)
Jul 08, 2021, Updated May 20, 2024
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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?”
if you are not gluten free, simply swap out the gf flour blend with a regular all purpose flour.
lemon would also work beautifully in this cake, as would orange. simply replace the zest and juice with another citrus fruit.
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 9×13 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
- Zest from 2 limes
- 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 9×13 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, lime zest, 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
Calories: 5490kcal | Carbohydrates: 570g | Protein: 38g | Fat: 373g | Saturated Fat: 309g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 655mg | Sodium: 5039mg | Potassium: 1887mg | Fiber: 18g | Sugar: 514g | Vitamin A: 1078IU | Vitamin C: 81mg | Calcium: 970mg | Iron: 22mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Love love love this recipe! If you have a little extra time/inclination, combining the sugar and lime zest and rubbing together with your fingers until it resembles wet sand will release the essential oils of the lime and bring out a little bit more limey flavor, if you’re into that. I’m obsessed either way… as are my GF husband and MIL!
This makes me so happy, Katie! I’m obsessed with this tip as well – it’s so worth that extra effort for all that limey goodness!
Thank you for giving it a try,
Kat.
The cake was delicious and easy to make. It was so good as is that I did not bother to ice it. Thanks for all of your wonderful recipes. They always come out great.
I’m so glad you’re here, Shari – and thank you for loving this recipe as much as I do!
Enjoy,
Kat.
This is a delicious cake – can not believe it is gluten and dairy free! Every time I make it, I am always asked for the recipe. Love it!
I love that so much, Jules! Share it far and wide – it deserves to be enjoyed!
Kat.
My sister-in-law made this for 4th of July – it was a hit with everyone (and none of us typically eat gluten free or dairy free). A gluten free-dairy free cake which is a hit with everyone is definitely a keeper recipe! Really moist, lovely flavor, and great texture. It still had all those qualities the next morning with coffee;-)
About the only thing improvement I would suggest would be to “punch up” the lime by adding zest to the cake in addition to that already in the topping.
Thank you so much for sharing Tamisyn! This made my day!
I totally agree – I’m a big believer in measuring zest with your heart 😉
Kat.
Wow, this was easy to make and just so delicious! A great gluten and dairy free recipe that everyone enjoyed. Highly recommend!
Thank you so much, Juli! I’m so glad you enjoyed it!
Kat.
Can this be made as a Bundt cake? Is the cooking time the same?
This recipe would absolutely work as a bundt cake, but you may need to adjust the cooking time as your batter will be thicker in the pan than in a sheet pan. I haven’t tried it, so can’t say for certain, but use a cake tester as your guide – if it comes out clean, it’s ready!
Kat.
I love your recipes- thank you! Can this recipe be made a day before? You mentioned to bake until just cooked through. Is that when a tester comes out clean?
Thank you so much for being here, Leanne!
Yes, this can absolutely be made the day before, and yes, when a tester comes out clean you are good to go!
Enjoy,
Kat.