Coconut Lime Sheet Cake
This Coconut Sheet Cake with Lime soak is delicious and light! Perfect finish to any meal!
Ingredients
- 2¼ cups cake flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1½ cups granulated sugar
- 6 large egg whites
- ½ cup coconut milk
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons grated lime zest
- ¼ cup lime juice
- ¾ cup 1½ sticks salted butter, melted and cooled slightly
- Lime Syrup
- 1 cup granulated sugar
- ¼ cup lime juice
- ¼ cup water
- Whipped Coconut Buttercream Frosting
- 1 cup 2 sticks salted butter, at room temperature
- 3 cups powdered sugar
- ¼ cup coconut milk
- 2 cups shredded sweetened coconut
Instructions
To Make the Cake:
- Preheat the oven to 350°F/180°C. Grease a 9x13-inch baking dish with cooking spray.
- In the bowl of a stand mixer, using the paddle attachment, stir together the flour, baking powder, salt, and granulated sugar.
- In a separate bowl, whisk together the egg whites, coconut milk, dairy milk, vanilla, lime zest, and lime juice until combined. Whisk together until the mixture is smooth.
- With the mixer on low, add the melted butter to the flour mixture a little at a time until combined. (This is the reverse creaming method. We are coating the flour with the fat (butter) to keep it from being able to create gluten strands. This gives us a very soft texture.)
- Keep the mixer on low speed and slowly add the egg/milk mixture until completely combined. Bump up the speed to medium. Mix the batter for 2 minutes.
- Transfer the batter into the prepared pan and spread out flat with an offset spatula. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. (You should always bake to the INDICATOR, not the TIME, since all ovens are different! Use the time in any recipe as a guideline.)
To Make the Lime Soak Syrup:
- In a small saucepan, combine the granulated sugar, lime juice, and water. Bring to a boil over medium heat. Boil for 5 minutes then remove from heat. Let the syrup cool slightly before using on the baked cake.
- When the cake is done, remove it from the oven and poke holes all over the cake. I like to use a chopstick for this but you can a knife for this as well. Pour the syrup all over the cake slowly. Let the soaked cake cool completely in the pan.
Make the Coconut Buttercream Frosting:
- In the bowl of a stand mixer, using the paddle attachment, mix the butter on medium speed for 1 minute or until smooth. Scrape the bottom and sides of the bowl at least once to ensure all of the butter is smooth. Turn the speed to low and slowly add the powdered sugar until combined. Slowly add the coconut milk. Turn the mixer up to medium speed and mix for 1 minute.
- When the cake is cooled, spread the top of the cake in the pan with the Coconut Buttercream. Sprinkle evenly with shredded coconut. Added bonus - toast the coconut first for more flavor! You can toast the coconut on the stovetop in a dry pan or in the oven at 350°F/180°C. This will only take a couple of minutes so stay close and keep an eye on it while browning.
Nutrition
Serving: 1servingCalories: 377kcalCarbohydrates: 71gProtein: 3gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gCholesterol: 1mgSodium: 261mgPotassium: 126mgFiber: 2gSugar: 55gVitamin A: 17IUVitamin C: 3mgCalcium: 78mgIron: 1mg
Tried this recipe?Let us know how it was!