Name: Lemon Coconut Vanilla Sheet Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup melted coconut oil; 1/2 cup sour cream; 3 large eggs; 1 1/4 cups granulated sugar; 1 tablespoon vanilla extract; 1 tablespoon lemon zest; 1/2 cup lemon juice; 2/3 cup milk; 3 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1/4 cup lemon juice; 1/3 cup honey; 1 1/2 cups toasted coconut; 2 ounces cream cheese, at room temperature; 2 sticks salted butter, at room temperature (1 cup); 2 1/2-3 cups powdered sugar; 1 teaspoon vanilla extract; 2 ounces freeze-dried strawberries, raspberries, or blueberries (optional, for decoration)

Jump to Recipe· 4.1 from 85 reviews

If you’re craving a dessert that bursts with bright, tropical flavors while being incredibly moist and tender, this Lemon Coconut Vanilla Sheet Cake Recipe is an absolute must-try. Imagine the zing of fresh lemon zest and juice married perfectly with the rich creaminess of coconut oil and the unmistakable warmth of vanilla, all layered beneath a luscious cream cheese frosting. This cake strikes the perfect balance between light and decadent, making it ideal for gatherings or as a delightful treat to brighten your day. You’re going to love how easy it is to make and how beautifully it comes together on a simple sheet pan!

Ingredients You’ll Need

The image shows a close-up of a smooth, creamy pale yellow sauce or soup inside a clear glass bowl. There are gentle swirls on the surface of the sauce, creating a soft texture with a slight shine. On top of the sauce, near the center, there is a small garnish made of thin, curly yellow strips that add a pop of color. The bowl is placed on a white marbled surface, and there is a hint of an orange flower on the lower right side of the image. The photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Lemon Coconut Vanilla Sheet Cake Recipe plays a crucial role, from lending texture and moisture to enhancing flavor or adding a colorful, tropical touch. The list combines pantry staples with fresh touches that brighten every bite.

Coconut oil: Melted coconut oil adds a moist, tender crumb and a subtle tropical aroma.
Sour cream: Provides tanginess and richness, keeping the cake delightfully soft.
Eggs: They bind the ingredients and contribute to the cake’s structure and lift.
Granulated sugar: Sweetens perfectly without overpowering the citrus notes.
Vanilla extract: Adds warmth and depth, balancing the lemon’s brightness.
Lemon zest: Delivers fresh, essential oils for a punchy lemon flavor.
Lemon juice: Offers natural acidity that brightens and tenderizes the cake.
Milk: Helps create a smooth batter and adds moisture.
All-purpose flour: The base that gives structure while keeping the cake light.
Baking powder: Leavens the cake for a fluffy texture.
Baking soda: Reacts with the sour cream and lemon juice for lift and tenderness.
Kosher salt: Enhances all the flavors, balancing sweetness and zest.
Honey: Adds natural sweetness with floral undertones in the lemon-coconut syrup topping.
Toasted coconut: Brings crunch and a deeper, nutty coconut flavor to the topping.
Cream cheese: The base of the frosting, providing richness and tang.
Salted butter: Creamy texture and enhances the frosting’s flavor complexity.
Powdered sugar: Sweetens and smooths the frosting to a perfect consistency.
Freeze-dried berries (optional): Adds a beautiful pop of color and subtle fruit flavor for decoration.

How to Make Lemon Coconut Vanilla Sheet Cake Recipe

Step 1: Prepare Your Pan and Batter

Start by preheating your oven to 350°F and lining a 9×13 inch baking dish with parchment paper—this guarantees an easy release and perfectly even baking. In a large bowl, whisk together the melted coconut oil, sour cream, eggs, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and fragrant. Then, gently fold in the dry ingredients—flour, baking powder, baking soda, and salt—until just combined. Slow down here and gradually beat in the milk to ensure a silky batter that will give your cake that perfect tender crumb.

Step 2: Bake the Cake

Pour the luscious batter into your prepared pan, spreading it evenly so it bakes uniformly. Pop it into the oven and bake for 30 to 35 minutes. You’ll want to look for the moment when the top feels set but not browned, and when you give the center a little jiggle, it shouldn’t wobble. Let the cake cool completely; patience now ensures your luscious layers will hold up beautifully.

Step 3: Make the Lemon-Coconut Syrup Topping

While your cake cools, combine lemon juice and honey in a small saucepan and bring it to a lively boil over high heat. Let it bubble for a minute or two to thicken ever so slightly, then remove it from the heat and stir in the toasted coconut. Spoon this glossy, aromatic syrup generously over your cooled cake, letting it soak in that irresistible citrus-coconut goodness. This step adds a brilliant shine and flavor boost that takes the cake’s texture and taste next level.

Step 4: Prepare the Cream Cheese Frosting

In your stand mixer or with a hand mixer, beat the room temperature cream cheese until it’s fluffy and smooth. Add softened salted butter, continuing to beat until the mixture is light as a cloud, about two minutes. Then, incorporate the powdered sugar and vanilla extract, mixing well until the frosting is luscious and spreadable. This dreamy frosting perfectly complements the cake’s citrusy, tropical notes with its creamy, tangy richness.

Step 5: Frost and Decorate

Spread your frosting over the syrup-soaked cake with care, covering every inch with a generous layer. If you want to add some flair, sprinkle freeze-dried berries over the top for a burst of color and a little crunch. Refrigerate briefly if you prefer the frosting slightly chilled or serve immediately to enjoy the full texture and flavor combination.

How to Serve Lemon Coconut Vanilla Sheet Cake Recipe

The image shows several square pieces of cake with two layers: the base is a light yellow sponge cake, and the top has a thick layer of soft, whipped frosting piped in tight star shapes. The frosting is pinkish with small darker specks, giving it a textured look. One piece is on a white plate with blue floral patterns, and another piece is on a plain white plate on the left; both plates rest on a white marbled surface. Parts of the cake look slightly fluffy and light, and crumbs are scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling freeze-dried strawberries, raspberries, or blueberries gives your cake an inviting pop of color and a subtle fruity note that plays wonderfully with the lemon and coconut. Alternatively, a few fresh mint leaves or extra toasted coconut flakes can add a fresh herbal or nutty dimension.

Side Dishes

Because this cake is so rich in flavor by itself, simple side accompaniments like fresh berries, whipped cream, or a scoop of vanilla ice cream work beautifully. If you’re serving at a party, light herbal teas or sparkling lemonade can pair nicely without overshadowing the cake’s vibrant personality.

Creative Ways to Present

For an upscale look, cut the cake into neat squares and place each on a small dessert plate with a drizzle of lemon glaze or extra honey syrup. Layered with a few edible flowers or a dusting of powdered sugar, your Lemon Coconut Vanilla Sheet Cake Recipe will look like it belongs in a bakery showcase!

Make Ahead and Storage

Storing Leftovers

Wrap your sheet cake tightly with plastic wrap or transfer it to an airtight container and refrigerate. It stays fresh for about 3 to 4 days, keeping that moist crumb and creamy frosting intact. This makes it perfect for enjoying over a few days or for bringing to gatherings without stress.

Freezing

You can freeze this cake un-frosted or frosted. Wrap tightly with foil and plastic wrap to prevent freezer burn. Frozen cake stays best for up to 2 months. To thaw, transfer to the refrigerator overnight and bring to room temperature before serving to enjoy that perfect texture.

Reheating

Although this cake is typically served cold or at room temperature, if you prefer it slightly warm, gently heat individual slices in the microwave for 10 to 15 seconds. Avoid overheating to preserve the cream cheese frosting and moist crumb.

FAQs

Can I substitute regular oil for coconut oil in this recipe?

Yes, you can substitute a neutral oil like vegetable or canola oil, but coconut oil adds a unique aroma and richness that really enhances the lemon and vanilla flavors in this cake.

Is sour cream necessary or can I use yogurt?

Sour cream is preferred because of its fat content and tanginess, but full-fat plain Greek yogurt can be used as a substitute with good results, lending a slightly different but still delicious texture and flavor.

How do I toast coconut at home?

Simply spread shredded coconut evenly on a baking sheet and toast in a preheated oven at 350°F for 5 to 10 minutes, stirring occasionally, until golden brown and fragrant. Watch carefully to prevent burning.

Can this cake be made gluten-free?

Absolutely! Try substituting the all-purpose flour with a high-quality gluten-free flour blend. You might need to adjust the liquid slightly, but it will still turn out moist and delightful.

What is the best way to get a smooth frosting?

Make sure your cream cheese and butter are at room temperature before mixing. Beat them first until fluffy, then gradually add powdered sugar, which will help you achieve that silky, smooth consistency perfect for spreading.

Final Thoughts

This Lemon Coconut Vanilla Sheet Cake Recipe is truly a joyful celebration of bright flavors and comforting textures. Whether you’re sharing with loved ones or treating yourself after a long day, it’s guaranteed to delight with every bite. Give it a try soon and discover your new favorite way to enjoy citrus and coconut in a cake that’s as delicious as it is beautiful!