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Coconut Key Lime Sheet Cake

Prep Time:45 Minutes
Cook Time:30 Minutes

Nutritional Information

This makes a great dessert for anytime of year.


  • 1 1/2 cups unsweetened shredded coconut
  • Nonstick vegetable oil spray
  • 1 3/4 cups flour, plus more for pan
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup virgin coconut oil, melted
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups canned unsweetened coconut milk, divided
  • 1 1/2 cups sugar
  • 3/4 cup unsalted butter, room temperature
  • 3 large eggs
  • 1 tablespoon finely grated key lime zest
  • 1/3 cup fresh key lime juice (from about 6 key limes)
  • 1/4 cup unsalted butter, cut into pieces, room temperature
  • 3 large egg yolks
  • 1/2 cup sugar
  • 1 teaspoon finely grated key lime zest
  • 1/4 cup fresh key lime juice (from about 4 key limes)
  • 1 1/2 cups cold heavy cream
  • 1 teaspoon finely grated key lime zest
  • 1 cup unsweetened coconut flakes


  • 1. Preheat the Egg to 350°F using indirect heat. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.
  • 2. Meanwhile, coat a grill safe 13x9
  • 3. Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3–4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
  • 4. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes.
  • 5. Mix key lime zest, juice, and remaining coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2
  • 6. Pour water into a medium pot to a depth of 2
  • 7. Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3–4 minutes.
  • 8. Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.
  • 9. Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.
  • 10. When ready to serve, sprinkle toasted coconut flakes over cake.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828