Key Lime Coconut Sheet Cake
This delicious refrigerator key lime coconut sheet cake recipe makes every bite of tender yellow cake infused with sweet and creamy lime and coconut flavoring a special treat. Add the homemade whipped topping and I tell you what, you’ve got heaven on a plate.
There is nothing like a nice cold refrigerator cake in the middle of summer heat. This coconut sheet cake recipe features some of my favorite flavors in an ultra-moist cake with a light-tasting homemade whipped cream topping to bring it all together. Are you looking for a showstopper to take to a get-together? This is it! You will be the hit of the party for this one! The fact that it is easy to make and uses easy-to-find ingredients makes it even better.
So, what simple ingredients am I talking about? Well, we start with a boxed cake mix (I’m using Betty Crocker’s yellow cake mix). Then we transform it into a coconut poke cake by poking holes all over its surface and pouring in the most delicious combination of sweetened condensed milk, coconut milk, and lime juice. We set this in the fridge so the cake becomes super tender and soaks up that irresistibly tasty key lime and coconut flavor.
On top, we add a fluffy and refreshing homemade whipped topping made with heavy cream, powdered sugar, coconut milk, and lime juice. If you want to go one step further, add lime zest and sweetened coconut flakes on top. Oh yes, when I say this is bursting with lime and coconut, I’m not lying! Uber moist and rich, this is such a deliciously tropical cake to make this summer that’ll have people lining up at your door.
If you’re looking for more Texas sheet cake recipes to feed a crowd, check out Texas Turtle sheet cake and my Chantilly sheet cake.
Are you ready to try my easy coconut sheet cake? Let’s go!
Recipe Ingredients
- Yellow cake mix
- Sweetened condensed milk
- Coconut milk
- Lime juice
- Heavy whipping cream
- Confectioner’s sugar
- Lime zest and shredded coconut flakes (optional)
How to Make Key Lime Coconut Sheet Cake
Preheat oven to 350°.
Spray the bottom only of a 13×9-inch baking dish with nonstick baking spray and flour.
Prepare and bake cake mix in the prepared dish according to package directions.
Let the cake cool for 5 minutes.
In a medium bowl, stir together condensed milk, 1 cup of coconut milk, and 6 tablespoons of lime juice until blended.
Using the handle of a wooden spoon, poke holes in the warm cake, making sure the handle does not touch the bottom of the cake pan.
Pour the coconut mixture over the warm cake.
Cover and refrigerate until chilled (approximately 4 hours).
In a large bowl that’s been chilled, combine cream, confectioners’ sugar, remaining coconut milk, and the remaining 4 tablespoons of lime juice.
Beat at high speed with an electric mixer and chilled beaters just until thickened.
Spread over the cooled cake.
Add lime zest and sweetened coconut flakes on top if using.
Refrigerate until ready to serve.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days.
Recipe Notes
- For extra flavor, toast the coconut briefly in the oven before sprinkling the toasted coconut over the iced cake.
- Another way to add more flavor is to add 1 teaspoon of vanilla extract and/or 1 teaspoon of coconut extract to the whipped coconut frosting.
- Cream of coconut, , and coconut milk are not the same things. For best results, you want to use canned coconut milk.
- If you want to skip the homemade whipped topping, you can simply use frozen whipped topping like Cool Whip instead.
- You can use any kind of , including . You can even make your own . Check out my pound cake recipe
- Another option is to make a and use a chocolate .
Recipe FAQs
Can I make coconut sheet cake in advance?
Yes, you can! I’d only make it up to 24 hours in advance though to ensure the whipped topping still looks fresh. Otherwise, make the coconut poke cake up to 2 days in advance and then add the topping the day you’re serving it.
Check out these other coconut treats:
Coconut Macaroons Recipe (3 Ingredients Only)
Grandmama’s Coconut Cake With No-Fail Seven-Minute Frosting
Ashley Mac’s Coconut Caramel Pie
Ingredients
- 1 15.25-ounce box yellow cake mix
- 1 14-ounce can sweetened condensed milk
- 1 13.5-ounce can coconut milk, divided
- 10 tablespoons bottled key lime juice, divided
- 2 cups heavy whipping cream
- 1.25 cups confectioners’ sugar
- lime zest and sweetened flaked coconut, optional
Instructions
- Preheat oven to 350°. Spray the bottom only of a 13x9-inch baking dish with nonstick baking spray and flour.
- Prepare and bake cake mix in the prepared dish according to package directions. Let the cake cool for 5 minutes.1 15.25-ounce box yellow cake mix
- In a medium bowl, stir together condensed milk, 1 cup of coconut milk, and 6 tablespoons of lime juice until blended.1 14-ounce can sweetened condensed milk, 1 13.5-ounce can coconut milk, divided, 10 tablespoons bottled key lime juice, divided
- Using the handle of a wooden spoon, poke holes in the warm cake, making sure the handle does not touch the bottom of the cake pan. Pour the coconut mixture over the warm cake.
- Cover and refrigerate until chilled (approximately 4 hours).
- In a large bowl that's been chilled, combine cream, confectioners’ sugar, remaining coconut milk, and the remaining 4 tablespoons of lime juice. Beat at high speed with an electric mixer and chilled beaters just until thickened. Spread over the cooled cake.1 13.5-ounce can coconut milk, divided, 2 cups heavy whipping cream, 1.25 cups confectioners’ sugar, 10 tablespoons bottled key lime juice, divided
- Add lime zest and sweetened coconut flakes on top if using. Refrigerate until ready to serve.lime zest and sweetened flaked coconut, optional
Nutrition
“I am not bound to win, but I am bound to be true. I am not bound to
succeed, but I am bound to live up to what light I have.”
―
The part that comments on letting the cake cool…when I printed your recipe it said: Let cake cool for 5 minutes. Something is interfering during printing that blocks out whatever # is before the 5…therefore, how many minutes do you let the cake cool? THANKS!!
This sounds so good, I wonder if I could bake it in a bundt pan and/or a loaf pan?
I can’t see why not. If you give it a try let me know how it turns out please 🙂
Made this on Friday evening so it could chill well before going to a fish fry on Saturday. Everyone loved it even my husband. None of the stores here had key limes so I used a regular lime for the zest. Did have some bottled key lime juice in the cabinet. Love that this recipe doesn’t use Cool Whip or other brand. Love the regular whipped cream. Next time I make this I think I will add 1/2 block softened cream cheese to the whipped cream to help stabilize it better. Delicious anyway.
I am so glad you liked it!!! Let me know how it turns out using the cream cheese!!
I wish there was a gluten free Christy Jordan in the world! LOL! Some recipes just don’t translate well without wheat based flours/breads.
But I’m definitely making this for a summer party.
LOL! I completely understand and I appreciate you sticking with the gluten Christy regardless 😉 P.S. Have you checked out my low carb recipes? There are several that happen to be gluten free there. 🙂 https://southernplatecom.bigscoots-staging.com/category/lowcarb/
Cant wait to get to the store for limes. I love lime and coconut flavors. Thank you for the recipel
I hope you get to try it soon Jacque!!
I’m disappointed that I have to jump through so many hoops to print off a recipe. I’ve joined add this to my address book and a favorite in my files.
Whaaat????
Easy peasy. Get recipe. Click print.
I’m afraid I don’t see the hoops. Scrolling down and clicking print? This is a super short post to scroll through as well. I understand sometimes truly simple things can seem overwhelming if a lot is going on in our lives and so with that being the only foreseeable possibility here, I hope things get better for you soon!