Coconut Lime Sheet Cake

Lime is paired today with coconut creating another winning combination. We all know to put the lime in the coconut! It’s a delicious coconut lime sheet cake.

This is a variation on the white texas sheet cake with a more tropical flair. It’s a cake that you make from scratch by bring butter and water to a boil in a sauce pan. Then you mix in some flour, sugar, eggs, sour cream, almond extract, baking soda. The batter is then spread into a greased sheet pan to bake.

Since the cake is a sheet cake, it’s thin and only takes like 12 minutes to bake. Once the cake has cooled it’s gets coated with a frosting that had both coconut extract and lime juice in it followed with a sprinkling of toasted coconut.

The coconut just adds to the buttery flavor of the cake. The frosting is what gives you that nice tangy lime flavor. Then it all crunchy toasted coconut adds texture and even more coconut flavor.

This coconut sheet cake is really awesome and I ate more than my share when we had it here. Make it for your summer party. It makes plenty to feed a crowd!

• BUTTER
• WATER
• ALL-PURPOSE FLOUR
• SUGAR
• EGGS
• SOUR CREAM
• COCONUT EXTRACT
• BAKING SODA
• MILK
• CONFECTIONERS’ SUGAR
• LIME JUICE
• TOASTED COCONUT

Coconut Lime Sheet Cake

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Ingredients

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• 1 cup butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 1/2 tsp coconut extract
• 1 tsp baking soda
• FROSTING:
• 1/2 cup butter
• 1/4 cup milk
• 4 cups confectioners’ sugar
• 1 tsp coconut extract
• 3 Tbsp lime juice
• TOPPING:
• 3/4 cup toasted coconut

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Instructions

1. In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and until smooth.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 12-15 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool completely.
3. For frosting, in a bowl cream butter. Then mix in the remaining ingredients until smooth and fluffy. Spread over cooled cake.
4. Before serving top with toasted coconut. Serves 24.

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Recipe adapted from Jamie Cooks It Up.