Description

This Lemon Coconut Vanilla Sheet Cake is a moist and flavorful dessert featuring a tender crumb infused with lemon zest and juice, complemented by the tropical taste of toasted coconut. Topped with a sticky lemon-honey coconut syrup and a creamy vanilla cream cheese frosting, it offers a delightful balance of tangy, sweet, and rich flavors perfect for any occasion.

Ingredients

Cake

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

Lemon Coconut Topping

1/4 cup lemon juice
1/3 cup honey
1 1/2 cups toasted coconut

Vanilla Cream Cheese Frosting

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)

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper to prevent sticking and for easy removal of the cake.
Mix wet ingredients: In a large mixing bowl, beat together the melted coconut oil, sour cream, eggs, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
Add dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and kosher salt. Slowly add these to the wet mixture, mixing until just combined to avoid overmixing and keeping the cake tender.
Incorporate milk: Gradually beat in the milk until the batter is fully combined and smooth.
Bake the cake: Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until the top is set and no longer wiggly in the center when gently shaken. Remove from the oven and allow to cool completely.
Make lemon coconut topping: In a small saucepan over high heat, bring the lemon juice and honey to a boil. Let it boil for 1-2 minutes until slightly thickened. Remove from heat and stir in the toasted coconut. Evenly spoon this syrupy mixture over the cooled cake, allowing it to soak in and set.
Prepare the frosting: Using a stand mixer, beat the cream cheese until light and whipped. Add the salted butter and beat for about 2 minutes until the mixture is light and fluffy.
Add powdered sugar and vanilla: Gradually add 2 1/2 to 3 cups of powdered sugar and the vanilla extract to the cream cheese mixture, beating until the frosting is smooth, light, and fluffy.
Frost the cake: Spread the vanilla cream cheese frosting evenly over the entire cake. Optionally, decorate with freeze-dried strawberries, raspberries, or blueberries for a colorful and fruity garnish.

Notes

Ensure all ingredients, especially cream cheese and butter, are at room temperature for smoothest frosting.
To toast coconut, spread it on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally, until golden brown.
Use parchment paper to line the pan so you can lift the cake out easily for cleaner cutting.
Freeze-dried berries add a beautiful color contrast and a hint of tartness but can be omitted if not available.
Store leftovers covered in the refrigerator; bring to room temperature before serving for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American