coconut sheet cake with lime curd

the perfect spring dessert

This cake was inspired by everything I love about spring.

It is bright, fresh, sweet and creamy. This cake will be a crowd pleaser!

Annually, I make a coconut cake recipe for Easter. This year I wanted to do something different and could NOT get this idea out of my mind.

You know when you have an idea that you just know has to work out because it’s brilliant? Well, I am not calling myself brilliant by any stretch but I will say this idea felt like a safe idea. Meaning, I knew it couldn’t *not* work.

I mean, coconut and lime? Hello. So good.

I love this one. I will be making it for years to come. I hope you genuinely love it and it becomes a part of your traditions as well!

A few tips:

1. Make sure your eggs, coconut milk, and butter all room temperature.

2. If you are short on time, you can use store-bought lime curd. You can also use lemon curd. I would suggest adding 1 tbsp of lime zest to the lemon curd if it is all you can find!

3. Want to make the curd but not use a million limes? Use store-bought lime juice. I have one brand that I will use, no exception. It is a great one and tastes very fresh.

   

   If you make the swap, make sure to use good lime juice! Santa Cruz is also a great brand.

4. This recipe calls for vanilla bean paste, but you can use extract in its place!

5. Lastly, please do not over-bake your cake. :)

Now get to baking!!

coconut sheet cake with lime curd

ingredients:

for the lime curd:

• 1/2 cup butter

• 3/4 cup lime juice

• 1 cup granulated sugar

• 2 large eggs

• 3 large egg yolks

• 1 tablespoon ime zest

for the sheet cake:

• 1 cup butter, unsalted

• 1 cup canned coconut milk, stirred

• 2 1/4 cups all purpose flour

• 2 cups granulated sugar

• 1/2 tsp salt

• 1 teaspoons baking soda

• 1 teaspoons vanilla bean paste, or extract

• 2 teaspoons coconut extract

• 1/2 cup sour cream

• 2 eggs

for the coconut buttercream:

• 1 cup unsalted butter, room temp

• 4 cups powder sugar, sifted

• 1/4 cup canned coconut milk, stirred

• 1 teaspoon vanilla bean paste, or extract

• 2 teaspoons coconut extract

• 1/2 teaspoon kosher salt

garnish:

• desiccated coconut

• lime slices

instructions:

For the curd:

At least 4 hours before making cake, prepare lime curd.

Begin by zesting the limes until you have approximately 1 tablespoon of zest. Be careful not to go too deep, you want only the bright green part of the rind. Set aside.

Juice enough limes until you have 3/4 cup of juice, or you can use prepared lime juice!

In a medium-size bowl, whisk the eggs and egg yolks until smooth. Set aside.

Add the butter, sugar and lime juice to a small pot. Heat on medium-low heat just until the butter is melted and the sugar is dissolved.

Pour the warmed lime mixture in a slow, steady stream into the eggs while whisking continuously, until the mixture and eggs are fully combined. Then return the combined mixture to the pot.

Heat the lime curd over medium-low heat while continuing to stir slowly until the mixture has thickened and coats the back of a spoon. This can take 10-15 minutes. It took me closer to 15 min!

Remove the lime curd from the heat and stir in the lime zest.

Pour the curd into heat-safe jar or bowl. Cover and refrigerate for at least 4 hours until ready to use.

For the cake:

Preheat oven to 350 F.

In a medium sized pot, heat butter and coconut milk over medium heat until butter is melted.

In a large bowl, combine dry ingredients. Pour warmed butter mixture into dry ingredients and stir util combined. Add sour cream. After mixing, add extracts and eggs.

Line a half-sheet pan with parchment paper. Or grease pan with butter. Pour batter into sheet pan, making sure it is distributed evenly. I like to shake my pan and carefully tap on the counter.

Place in oven and bake for 15-20 minutes. Do not over bake. You can use a butter knife or toothpick to test if it is done. Start checking at the 15 min mark.

Remove from oven and let cool completely.

For the buttercream:

In a large bowl cream softened butter with a hand mixer. Add sifted powdered sugar and whisk until clumps begin to form. Add coconut milk, extracts, and salt. Whisk until creamy. Set aside.

To assemble:

Spread coconut buttercream gently over the top of the cake with a rubber spatula. Take lime curd and evenly distribute dollops over the entire cake. Using a small icing spatula or butter knife, swirl curd into buttercream. Top with a generous amount of desiccated coconut. About 1 1/2 cups. Garnish with lime. Serve and enjoy!