Coconut Lime Sheet Cake

Coconut Lime Sheet Cake

I love a good sheet cake, don’t you? They are fairly easy to put together and will feed a crowd of 24 quite easily. Two things I love in a recipe! There are a couple of killer sheet cake recipes already living here in my archives. Pumpkin Pie Sheet Cake, Carrot Sheet Cake with Cream Cheese Frosting and the beloved Almond Butter Sheet Cake. All three of these are fabulous.

But this Coconut Lime Sheet Cake I have to share with you today, holds a special place in my heart, dear reader. I don’t know if grew Coconut and Lime Trees in the life before this or what, but that flavor combination just speaks to my soul. Truly. If I could eat something with coconut and lime in it every day my life would be complete. (Ok, so honestly I am hoping my 5 children grow up  to be wise, law-abiding citizens who are generous, kind and self-sufficient… that is what would really make my life complete, but indulging daily in the coconut lime duo is a close second.)

This cake, ladies and gentlemen…is moist, rich with buttery goodness and bursting with coconut flavor. The lime flavor is pretty mild, but gives  a nice brightness to this wonderful confection.

Hope you make it. Hope you love it!

Let me show you how to make it happen…

Coconut Lime Sheet Cake from Jamie Cooks It Up!

Coconut Lime Sheet Cake

Time: 30 minutes prep + 15 minutes baking + time to cool and frost
Yield: 24 generous servings
Recipe adapted from my Almond Butter Sheet Cake recipe, found here

2 C flour
2 C sugar
1 tsp baking soda
1/4 tsp salt
1 C butter
1 C water
1/2 C sour cream
2 eggs
1 1/2 tsp coconut extract

4 C powdered sugar
1/2 C butter
4 Tb milk
1 tsp coconut extract
1 Tb + 1 tsp  lime juice (fresh is best)
dash salt
1 1/2 C sweetened coconut



1. Preheat your oven to 375 degrees.
2. Pour 1 1/2 cups sweetened coconut onto a large cookie sheet. Pop it in the oven and allow the coconut to turn golden brown. Set it aside to cool.


3. Into your stand mixer or large mixing bowl place 2 cups flour, 2 cups sugar, 1 teaspoon baking soda and 1/4 teaspoon salt. Give it a quick stir to combine.


4. Into a medium-sized sauce pan place 1 cup butter and 1 cup water.  Heat the ingredients up over medium high heat, until the butter is melted and combined with the water.


5. Pour the wet ingredients into the dry…


and mix on medium speed for 2-3 minutes, or until the batter is nice and glossy.


6. Add 1/2 cup sour cream…


2 eggs…


and 1 1/2 teaspoons coconut extract. (You can find this at most grocery stores. I picked this bottle up at Walmart for about $2.50) Mix until well combined.


7. Spray a large cookie sheet with cooking spray. (My pan is 16 1/2 by 11 1/2). Pour the batter into the pan and smooth it out with a knife.
8. Bake for 12-15 minutes at 375, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.


9. To make the heavenly frosting place 4 cups powdered sugar into your stand mixer or large mixing bowl.
10.  place 1/2 cup butter and 4 tablespoons milk into a small sauce pan. Melt the ingredients together over medium high heat and then pour the mixture over the top of the powdered sugar. Mix for 30 seconds on low.


11. Add 1 tablespoon plus 1 teaspoon of fresh lime juice, 1 teaspoon coconut extract and a dash of salt to the frosting. Mix until well combined.


The frosting should be thin enough to pour onto the cake. If you need to add a bit more milk then please do. Also, if you want more lime flavor put add a little bit more lime juice.


12. Carefully spread the frosting over the cake and top with the toasted coconut.

Enjoy! It’s even better the second day! 🙂

Coconut Lime Sheet Cake from Jamie Cooks It Up

Coconut Lime Sheet Cake



Post a comment!


  1. 1
    March 14, 2014 at 7:39 am

    Going to make this next week for a church gathering…even those who gave up sweets for Lent will be tempted…oh I’m bad!

  2. 2
    Emily McD
    March 14, 2014 at 11:14 am

    This looks amazing! Thank you for sharing!

  3. 3
    March 14, 2014 at 4:17 pm

    Cute measuring cups! Looks so yummy. Even my family would love this cake!

  4. 4
    A. Jill
    March 15, 2014 at 9:48 pm

    I am totally with you, coconut and lime is one of the best flavor combo ever. I’m so excited to try this. And since we are talking about coconut and lime I want to tell you how much I love your coconut lime zucchini bread! I don’t think I’ll ever make “regular” zucchini bread again (good thing my mom will).

  5. 5
    March 24, 2014 at 7:15 am

    How long do you toast coconut? I’m assuming I just dump a small bag on a cookie sheet and put it in the oven? Sounds easy but I never did it before.

  6. 6
    April 19, 2014 at 9:59 am

    I won’t have a large crowd to feed, and having some leftover will be too tempting for me. 😉 Do you think I could halve the recipe and do it in a 9 x 13 dish?

  7. 7
    Barbara Jester
    June 25, 2014 at 10:33 am

    what kind of flour are we using

    • 8
      June 25, 2014 at 2:20 pm

      All purpose flour will work out great for you. Good luck!

  8. 9
    March 14, 2015 at 3:08 pm

    Sounds absolutely wonderful. Can’t wait to try this one. What could be better or more flavorful then lime and coconut!! Ummmm Yummy Yummy!!

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