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Coconut and lime sheet cake next to squeezed limes

Lime and Coconut Sheet Cake


Zesty lime sheet cake with a coconut cream cheese frosting. It’s an easy cake recipe that is perfect for parties and sharing.


Lime Cake

  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ¾ cups granulated sugar
  • 1 cup unsalted butter (melted)
  • Zest of 2 limes (plus more for topping)
  • 1/3 cup lime juice (freshly squeezed)
  • 2 tsp vanilla extract
  • 2 large eggs
  • ¾ cup buttermilk

Coconut Buttercream

  • 8 oz cream cheese (room temp)
  • 2 tbsp unsalted butter (room temp)
  • 3 ½ cups powdered sugar
  • 3/4 tsp coconut extract
  • ½ cup sweetened shredded coconut
  • 1 cup Dang Coconut Chips (for topping)


  1. Preheat your oven to 350F and butter an 18×13 sheet pan. Combine all of your dry ingredients into a large mixing bowl (flour, baking soda, salt, and sugar). In a small bowl or measuring glass, whisk together the eggs and buttermilk. Set aside. To the dry ingredients, add in the melted butter, lime juice, lime zest, and whisk together. Pour in the buttermilk and egg mixture and whisk to combine.
  2. Pour the batter into the sheet pan and spread evenly. Bake for 20-23 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely at room temperature. If you need to store it, wrap it in plastic wrap once it’s cooled and place it in the fridge.
  3. To make the buttercream, use an electric hand or stand mixer. Cream together the room temperature cream cheese and butter. Mix in the powdered sugar one cup at a time until you get a smooth buttercream. Mix in the extract then the shredded coconut.
  4. Spread an even layer onto the cooled lime cake and top with the coconut chips and extra lime zest. Serve cold or at room temperature and cut into 12-15 pieces. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Keywords: lime and coconut cake, summer recipes, lime and coconut

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