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Key Lime Coconut Sheet Cake

Author: Christy Jordan


  • 1 15.25-ounce box yellow cake mix (I used Betty Crocker)
  • 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 ⁄4 cup confectioners’ sugar
  • Lime zest and sweetened flaked coconut, optional


  • Preheat oven to 350°. Spray the bottom only of a 13x9-inch baking dish with nonstick baking spray with flour.
  • Prepare and bake cake mix in prepared dish according to package directions. Let cake cool for
5 minutes.
  • In a medium bowl, stir together condensed milk, 1 cup coconut milk, and 6 tablespoons lime juice until blended.
  • Using the handle of a wooden spoon, poke holes in warm cake, making sure handle does not touch bottom of pan. Pour coconut mixture over warm cake. Cover and refrigerate until chilled, approximately 4 hours.
  • In a large chilled bowl, combine cream, confectioners’ sugar, remaining coconut milk, and remaining 4 tablespoons lime juice. Beat at high speed with an electric mixer and chilled beaters just until thickened; spread over cake. Top with lime zest and coconut, if desired. Store, covered, in refrigerator for up to 2 days.