Coconut Lime Sheet Cake with Lime Glaze (Gluten Free, Dairy Free)
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 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.
Tried this recipe?Let us know how it was!
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