Dessert: Coconut-Key Lime Sheet Cake

Recipe by Katherine Sacks This moist and fluffy dessert uses toasted coconut, coconut milk, and coconut oil to infuse as much flavor as possible into the cake. Good thing this sheet cake serves a crowd—the creamy key lime topping will have your guests co

Ingredients

1 1/2 cups unsweetened shredded coconut
Nonstick vegetable oil spray
1 3/4 cups cake flour, plus more for pan
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup virgin coconut oil, melted
1 1/2 teaspoons vanilla extract
1 1/3 cups canned unsweetened coconut milk, divided
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon finely grated key lime zest
1/3 cup fresh key lime juice (from about 6 key limes)

Instructions

Position rack in middle of oven; preheat to 350 °F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3 –5 minutes. Let cool 5 minutes.
Meanwhile, coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.
Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.
Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3 –4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25 –30 minutes.
Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2" into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.

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