Lemon Coconut Vanilla Sheet Cake

There’s something irresistibly charming about a slice of Lemon Coconut Vanilla Sheet Cake that can lift your spirits instantly. Picture this: you’re in your kitchen, the sun streaming in, and the aroma of fresh lemons fills the air as you whisk together the batter. The first time I made this cake, it was for a spring gathering with friends, and I wanted to create something light yet satisfying. As I mixed the ingredients, memories of sun-kissed beaches and tropical vacations flooded my mind. Each layer of flavor reminds me of carefree days spent enjoying the warmth of the sun and the thrill of laughter with loved ones.

This cake is not just a dessert; it’s a celebration of life’s sweet moments. The combination of coconut and lemon brings a refreshing twist, while the vanilla rounds out the flavors beautifully. Baking this cake fills your home with a delightful fragrance that invites everyone to gather around the table. It’s that perfect treat for birthdays, casual brunches, or just a cozy afternoon snack. Trust me; once you take that first bite, you’ll be transported to a tropical paradise, right in your own kitchen.

Everything You Need for Lemon Coconut Vanilla Sheet Cake

When it comes to the ingredients for this Lemon Coconut Vanilla Sheet Cake, each one plays a crucial role in its delightful outcome. The combination of fresh and creamy elements creates a harmonious blend that bursts with flavor. From the zesty lemon juice to the rich coconut oil, each ingredient contributes to the cake’s moist texture and refreshing taste.

• 1 cup melted coconut oil – This acts as a rich and flavorful base, providing moisture and a subtle coconut essence.
• 1/2 cup sour cream – Adds a delightful tang and keeps the cake moist.
• 3 large eggs – Vital for binding ingredients together and adding richness.
• 1 1/4 cups granulated sugar – Sweetens the cake and helps achieve a lovely golden color.
• 1 tablespoon vanilla – Infuses the cake with warm, comforting notes.
• 1 tablespoon lemon zest – Intensifies the lemon flavor, making every bite refreshing.
• 1/2 cup lemon juice – Provides a bright acidity that balances the sweetness.
• 2/3 cup milk – Contributes to the cake’s tenderness and overall moisture.
• 3 cups all-purpose flour – The backbone of the cake, giving it structure.
• 1 1/2 teaspoons baking powder – Helps the cake rise and become fluffy.
• 1/2 teaspoon baking soda – Works with the acidic ingredients to ensure proper leavening.
• 1 teaspoon kosher salt – Enhances the flavors and balances sweetness.
• 1/4 cup lemon juice – Used again for a luscious topping that brings out the lemony goodness.
• 1/3 cup honey – Adds natural sweetness and a hint of floral flavor.
• 1 1/2 cups toasted coconut – A crunchy, nutty topping that complements the cake perfectly.
• 2 ounces cream cheese, at room temperature – Creates a smooth and creamy frosting.
• 2 sticks salted butter, at room temperature – Essential for a rich, fluffy frosting.
• 2 1/2-3 cups powdered sugar – Sweetens the frosting and gives it structure.
• 1 teaspoon vanilla – Adds depth to the frosting flavor.
• 2 ounces freeze-dried strawberries, raspberries, or blueberries (optional) – A fun way to add color and flavor variations.

How to Make Lemon Coconut Vanilla Sheet Cake

Making this Lemon Coconut Vanilla Sheet Cake is a delightful journey that transforms simple ingredients into a tropical treat. Follow these easy steps to create your masterpiece!

1. Preheat your oven to 350° F. First things first, you want to get that oven nice and hot! While it’s warming up, line a 9 by 13 inch baking dish with parchment paper. This ensures your cake will come out clean and easy to slice.

2. In a large mixing bowl, beat together melted coconut oil, sour cream, eggs, granulated sugar, lemon zest, lemon juice, and vanilla. Use a whisk or electric mixer to combine these ingredients until they are smooth and creamy. The mixture should become light and airy, signaling that you’re on the right track!

3. Add the flour, baking powder, baking soda, and kosher salt to the wet ingredients. Mix gently until just combined; be careful not to overmix. You want to see a few lumps; this ensures your cake will be fluffy.

4. Slowly beat in the milk until everything is fully combined. As you add the milk, the batter will become more fluid, and you’ll be left with a luscious, thick batter that’s ready for the oven.

5. Pour the batter into the prepared pan, smoothing out the top with a spatula. This is where the magic happens! Bake for 30 to 35 minutes or until the top is set and a toothpick inserted in the center comes out clean. Watch for a lightly golden color on top.

6. Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely. The cooling process intensifies the flavors and helps with the frosting later.

7. While the cake is baking, make the lemon topping. In a small saucepan, bring the lemon juice and honey to a boil over high heat. Boil for 1 to 2 minutes until the mixture thickens slightly. Remove from heat and stir in the toasted coconut. This will create a shiny, sweet glaze.

8. Once the cake is cool, evenly spoon the syrup over the top. Let it sit for a bit so the syrup can soak in, making every bite deliciously moist.

9. Now it’s time for the frosting! In a stand mixer, beat the cream cheese until smooth. Add the salted butter and beat until light and fluffy, approximately 2 minutes. This step is crucial for achieving that dreamy frosting texture!

10. Finally, add the powdered sugar and vanilla, beating until the frosting is airy and fluffy. Now, frost the cooled cake generously, making sure to cover every inch. Enjoy decorating as you like!

Customization Ideas

This Lemon Coconut Vanilla Sheet Cake is a blank canvas, and you can make it your own with these fun tips:

• Add Fruits: Incorporate fresh berries or fruits into the batter for extra flavor and moisture.
• Frosting Flavors: Experiment with different flavored frostings like orange or even chocolate to switch things up.
• Alternative Flours: For a gluten-free version, try using almond flour or a gluten-free blend.
• Decorative Toppings: Consider adding edible flowers or a sprinkle of crushed nuts for a beautiful presentation.
• Layer Cake: Make this a layered cake by doubling the recipe and stacking it with frosting in between.
• Spice It Up: Add spices like cinnamon or nutmeg for a warm flavor profile that complements the lemon.

What to Serve Alongside Lemon Coconut Vanilla Sheet Cake

This Lemon Coconut Vanilla Sheet Cake pairs wonderfully with a variety of dishes and drinks, enhancing your dining experience. Here are some ideas to consider:

• Fresh Fruit Salad: A colorful fruit salad with seasonal fruits complements the cake’s flavors.
• Whipped Cream: Top the cake with a dollop of freshly whipped cream for added richness.
• Tea or Iced Tea: Serve with a refreshing glass of iced tea or herbal tea for a lovely afternoon snack.
• Sorbet: Pair with a tangy lemon or coconut sorbet for a refreshing treat.
• Cheese Platter: A selection of cheeses can provide a savory contrast to the sweet cake.
• Special Occasions: This cake is perfect for birthday celebrations, spring picnics, or holiday gatherings.

FAQ

Conclusion

In summary, this Lemon Coconut Vanilla Sheet Cake is not just a dessert; it’s a celebration of flavors and memories. With its bright lemon notes and rich coconut essence, it’s a treat that everyone will cherish. I encourage you to try making this delightful cake. It’s perfect for any occasion, and I promise it will bring smiles and satisfaction. Enjoy every slice, and let the joy of baking shine through in your kitchen!

Lemon Coconut Vanilla Sheet Cake

The ultimate comfort food, this Lemon Coconut Vanilla Sheet Cake is bursting with fresh flavors and a delightful texture. Perfect for any occasion, it's easy to make and sure to satisfy your sweet cravings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup melted coconut oil
• 1/2 cup sour cream
• 3 large eggs
• 1 1/4 cups granulated sugar
• 1 tablespoon vanilla
• 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
• 2 1/2-3 cups powdered sugar
• 1 teaspoon vanilla
• 2 ounces freeze-dried strawberries, raspberries, or blueberries (optional)

Equipment

• Large Pot
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Mixing Bowl

Method

 

1. Preheat your oven to 350° F. First things first, you want to get that oven nice and hot! While it’s warming up, line a 9 by 13 inch baking dish with parchment paper. This ensures your cake will come out clean and easy to slice.
2. In a large mixing bowl, beat together melted coconut oil, sour cream, eggs, granulated sugar, lemon zest, lemon juice, and vanilla. Use a whisk or electric mixer to combine these ingredients until they are smooth and creamy. The mixture should become light and airy, signaling that you’re on the right track!
3. Add the flour, baking powder, baking soda, and kosher salt to the wet ingredients. Mix gently until just combined; be careful not to overmix. You want to see a few lumps; this ensures your cake will be fluffy.
4. Slowly beat in the milk until everything is fully combined. As you add the milk, the batter will become more fluid, and you’ll be left with a luscious, thick batter that’s ready for the oven.
5. Pour the batter into the prepared pan, smoothing out the top with a spatula. This is where the magic happens! Bake for 30 to 35 minutes or until the top is set and a toothpick inserted in the center comes out clean. Watch for a lightly golden color on top.
6. Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely. The cooling process intensifies the flavors and helps with the frosting later.
7. While the cake is baking, make the lemon topping. In a small saucepan, bring the lemon juice and honey to a boil over high heat. Boil for 1 to 2 minutes until the mixture thickens slightly. Remove from heat and stir in the toasted coconut. This will create a shiny, sweet glaze.
8. Once the cake is cool, evenly spoon the syrup over the top. Let it sit for a bit so the syrup can soak in, making every bite deliciously moist.
9. Now it’s time for the frosting! In a stand mixer, beat the cream cheese until smooth. Add the salted butter and beat until light and fluffy, approximately 2 minutes. This step is crucial for achieving that dreamy frosting texture!
10. Finally, add the powdered sugar and vanilla, beating until the frosting is airy and fluffy. Now, frost the cooled cake generously, making sure to cover every inch. Enjoy decorating as you like!

Notes

• Tip 1: You can also use blueberry jam to make a purple shade, just use 1-2 teaspoons of jam.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.