If Key Lime Pie and Coconut Cake had a baby, this would be it. Moist and tender with that unmistakable tang of lime, mellowed by the richness of coconut, this sheet cake is the kind of dessert that disappears fast. It feeds a crowd, keeps well, and just so happens to be both gluten-free and dairy-free. I bring it to potlucks, baby showers, birthdays—anywhere I want people to ask for the recipe. And they always do.

😍 Why You’ll Love My Coconut Lime Sheet Cake with Lime Glaze

This cake is a summer crowd-pleaser through and through. It’s made in one pan, requires no special equipment, and combines the brightness of citrus with the creamy richness of coconut. It’s also gluten-free and dairy-free without sacrificing texture or flavor. The glaze is sweet and punchy, the crumb is moist and dense, and the toasted coconut on top adds the perfect crunch. A guaranteed hit.

🗒️ Ingredients

Granulated sugar – Adds sweetness and helps create that golden-brown finish.

Eggs – Provide structure and richness.

Coconut oil – Gives the cake its moist texture and a subtle coconut flavor.

Vanilla extract – Rounds out the flavors.

Lime juice + zest – Brightens the whole cake with tang and fragrance.

Full-fat coconut milk – Makes the crumb rich and creamy without dairy.

Gluten-free all-purpose flour – Keeps it tender and accessible for gluten-free eaters.

Baking powder + baking soda – Give the cake lift and lightness.

Kosher salt – Balances the sweetness.

Confectioners’ sugar – Used in the glaze for sweetness and structure.

Toasted flaked coconut – Adds texture and visual flair to the finished cake.

👩‍🍳 How to Make My Coconut Lime Sheet Cake with Lime Glaze

🥚 Start by whisking the eggs and sugar until light and fluffy—this gives the cake a little lift.

🍋‍🟩 Add in the coconut oil, vanilla, lime juice and zest, and coconut milk. Whisk until smooth.

🥣 In a separate bowl, combine the dry ingredients, then add to the wet mixture and stir until just combined.

⏲️ Pour into a greased and lined 9×13 pan and bake for about 55–60 minutes, covering with foil partway through if it browns too quickly.

🥥 Once baked, allow the cake to cool completely. Then whisk together lime zest, coconut milk, and powdered sugar to make the glaze. Pour over the cake and finish with a generous sprinkle of toasted coconut.

🥳 Enjoy!

🎩 Tips and Tricks

• Don’t skip the parchment sling—it makes lifting the cake from the pan much easier.
• Use room temperature eggs to help the batter emulsify properly.
• Toast your coconut ahead of time and store it in an airtight container so it’s ready to go when the cake cools.

🌟 Variations

This cake is endlessly adaptable.

• Use lemon or orange in place of lime for a different citrus twist.
• Add ½ cup of finely shredded coconut into the batter for extra texture.
• Drizzle with melted white chocolate for a fancier finish.

🤲 Substitutions

• Not gluten-free? Use regular all-purpose flour in place of the GF blend.
• Don’t have coconut oil? Try avocado oil or even melted butter (if not dairy-free).
• Powdered monkfruit sweetener can replace confectioners’ sugar in the glaze if you want a low-sugar option.

📓 Best served with

• A scoop of coconut milk ice cream
• Fresh berries or sliced mango
• An iced coffee or herbal tea
• A dollop of whipped coconut cream

👝 How to Store Leftover Coconut Lime Sheet Cake

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5. The glaze may firm up more in the fridge but still tastes great cold or brought back to room temp.

🧠 Common Questions