Lemon Coconut Sheet Cake
Bright, zesty, and delightfully tropical, this Lemon Coconut Sheet Cake is a showstopping dessert that’s as easy to make as it is irresistible. Infused with the vibrant flavors of fresh lemon and rich coconut milk, this moist and tender cake is perfectly complemented by a luscious lemon buttercream frosting. A generous sprinkling of toasted coconut flakes adds a delightful crunch and visual appeal, making it ideal for gatherings or simply indulging at home. With a simple sheet pan preparation, this recipe comes together in under an hour, serving up to 12 slices of sunshine-infused perfection. Whether you're a fan of citrus desserts or tropical treats, this lemon coconut cake is sure to brighten your day!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.75 cups Granulated sugar
- 0.5 cups Unsalted butter, softened
- 3 count Large eggs
- 2 tablespoons Lemon zest
- 0.25 cups Fresh lemon juice
- 0.5 cups Coconut milk
- 1 cups Shredded sweetened coconut
- 2 cups Powdered sugar (for frosting)
- 0.25 cups Unsalted butter, softened (for frosting)
- 2 tablespoons Fresh lemon juice (for frosting)
- 0.5 cups Coconut flakes, toasted (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan with butter or spray with non-stick baking spray. Line the pan with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and softened butter using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and fresh lemon juice.
Reduce the mixer speed to low and alternately add the dry flour mixture and the coconut milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined.
Gently fold in the shredded sweetened coconut using a spatula.
Pour the batter into the prepared sheet pan and spread it evenly using a spatula.
Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting.
To prepare the frosting, beat the powdered sugar and softened butter together until smooth. Add the fresh lemon juice and mix until you achieve a spreadable consistency.
Spread the frosting evenly over the cooled cake using a spatula.
Sprinkle the toasted coconut flakes evenly over the top as garnish.
Slice the cake into squares and serve. Enjoy!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 55.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
