Coconut-Key Lime Sheet Cake
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
56
Spice
64
Sweetness
47
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
Unsweetened Shredded Coconut1.75 cups
Cake Flour (plus more for pan)1 tsp
Baking Powder1 tsp
Kosher Salt1.5 tsps
Vanilla Extract1.333333 cups
Unsweetened Coconut Milk (canned, divided)1 cup
Sugar3 large
Egg3 large
Egg Yolk1.5 cups
Heavy Cream (cold)Directions:
1
Make the Coconut-Key Lime Cake: Position rack in middle of oven; preheat to 350°F
2
Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes
3
Let cool 5 minutes
4
Meanwhile, coat a 13x9" pan with nonstick spray
5
Dust with flour, tapping out any excess
6
Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl
7
Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl
8
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
9
Add eggs, one at a time, beating to blend after each addition
10
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
11
Pour batter into prepared pan, smoothing top with a spatula
12
Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes
13
Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake)
14
Using a skewer, poke holes every 2" into warm cake
15
Slowly pour key lime zest mixture over cake
16
Transfer pan to a wire rack and let cake cool completely
17
Position rack in middle of oven; preheat to 350°F
18
Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes
19
Let cool 5 minutes
20
Meanwhile, coat a 13x9" pan with nonstick spray
21
Dust with flour, tapping out any excess
22
Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl
23
Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl
24
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
25
Add eggs, one at a time, beating to blend after each addition
26
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
27
Pour batter into prepared pan, smoothing top with a spatula
28
Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes
29
Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake)
30
Using a skewer, poke holes every 2" into warm cake
31
Slowly pour key lime zest mixture over cake
32
Transfer pan to a wire rack and let cake cool completely
33
Make the Coconut-Key Lime Curd: Pour water into a medium pot to a depth of 2"
34
Bring to a simmer over medium heat
35
Place butter in a large bowl
36
Whisk egg yolks and sugar in a heatproof medium bowl
37
Whisk in key lime zest and juice
38
Set bowl on saucepan, making sure bottom does not touch water
39
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
40
Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth
41
Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes
42
Pour water into a medium pot to a depth of 2"
43
Bring to a simmer over medium heat
44
Place butter in a large bowl
45
Whisk egg yolks and sugar in a heatproof medium bowl
46
Whisk in key lime zest and juice
47
Set bowl on saucepan, making sure bottom does not touch water
48
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
49
Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth
50
Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes
51
Make the Whipped Cream Topping: Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form
52
Gently fold in chilled key lime curd and key lime zest
53
Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream
54
Meanwhile, preheat oven to 350°F
55
Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5–7 minutes
56
Let cool
57
When ready to serve, sprinkle toasted coconut flakes over cake
58
Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form
59
Gently fold in chilled key lime curd and key lime zest
60
Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream
61
Meanwhile, preheat oven to 350°F
62
Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5–7 minutes
63
Let cool
64
When ready to serve, sprinkle toasted coconut flakes over cake
65
Do Ahead Lime curd can be made 1 week ahead
66
Store in an airtight container and chill, or freeze up to 4 months
67
Lime curd can be made 1 week ahead
68
Store in an airtight container and chill, or freeze up to 4 months