About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
15

The perfect summer dessert!
What’s more summer than a lime and coconut sheet cake? It’s bright and fresh and oh so delicious. Sometimes you just don’t have time to bake a full on layer cake with the perfect frosting. This is a great alternative to get your cake fix with minimal effort. Who wouldn’t want that?

Posted by Jenna | Butternut Bakery Published See Jenna | Butternut Bakery's 7 projects »
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  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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!

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