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coconut lime cake

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.
Prep Time 10 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 1 9x13 cake


  • 1 9x13 baking pan


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


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.
Keyword cake, sheet cake, summer
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