Imagine a dessert that whisks you away to a sun-drenched beach with just one slice - this Coconut Lime Sheet Cake is your ticket to a flavor paradise! Gluten-free and dairy-free, this incredible cake proves that dietary restrictions never mean compromising on taste. Bursting with zesty lime and rich coconut undertones, this sheet cake is not just a dessert; it's a culinary escape that will have your guests begging for the recipe.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups coconut flour
- 1 cup coconut milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 tablespoon lime zest
- 1/4 cup lime juice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking sheet with parchment paper, ensuring the paper extends slightly over the sides for easy removal.
- In a large mixing bowl, sift together the coconut flour, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, eggs, lime zest, lime juice, and coconut milk until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring carefully to create a uniform batter. Mix until no dry streaks remain, but be careful not to overmix.
- Transfer the batter to the prepared baking sheet, spreading it evenly with a spatula and smoothing the top to ensure an even bake.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes, then use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- For the lime glaze, whisk together powdered sugar (or a powdered sugar alternative like powdered monk fruit sweetener) with fresh lime juice until smooth and drizzling consistency.
- Once the cake is completely cool, drizzle the lime glaze over the top, allowing it to naturally create beautiful patterns.
- Optional: Garnish with additional lime zest or toasted coconut flakes for extra flavor and visual appeal.
- Slice into 12 even pieces and serve. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Sifting the coconut flour is crucial to prevent lumps and achieve a light, airy cake.
- Don't overmix the batter - this can lead to a dense, tough cake.
- Use fresh lime juice and zest for the most vibrant citrus flavor.
- Let the cake cool completely before glazing to prevent the glaze from melting.
- For a dairy-free glaze option, use powdered monk fruit sweetener or coconut powdered sugar.
- Store the cake in the refrigerator to maintain its moisture and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 5g
Fat: 19g
Saturated Fat: 15g
Cholesterol: 55mg
