Name: Coconut–Key Lime Sheet Cake
Cook time: 40 minutes
Total time: 1 hour 40 minutes (including cooling time)
Yield: Serves 16
Ingredients: 1 1/2 cups unsweetened shredded coconut; Nonstick vegetable oil spray; 1 3/4 cups cake flour, plus more for pan; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 1/3 cup virgin coconut oil, melted; 1 1/2 teaspoons vanilla extract; 1 1/3 cups canned unsweetened coconut milk, divided; 1 1/2 cups sugar; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3 large eggs; 1 tablespoon finely grated key lime zest; 1/3 cup fresh key lime juice (from about 6 key limes); 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature; 3 large egg yolks; 1/2 cup sugar; 1 teaspoon finely grated key lime zest; 1/4 cup fresh key lime juice (from about 4 key limes); 1 1/2 cups cold heavy cream; 1 teaspoon finely grated key lime zest; 1 cup unsweetened coconut flakes

Coconut keylime sheet cake in a green baking dish.

Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell

This moist and fluffy dessert uses toasted coconut, coconut milk, and coconut oil to infuse as much flavor as possible into the cake. Good thing this sheet cake serves a crowd—the creamy key lime topping will have your guests coming back for a second piece.

Cooks' Note

If key limes aren’t available, use regular limes.

Recipe notes

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