halfbakedharvest4.7
Lemon Coconut Vanilla Sheet Cake
Simple, lemony, sweet, light, and fluffy - make it pretty for spring by swirling in freeze-dried berry powders!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●baking dish
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 350° F. Line a 9×13 inch baking dish with parchment paper.2. In a large bowl, beat together the coconut oil, sour cream, eggs, sugar, lemon zest, lemon juice, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the milk until fully combined 3. Pour the batter into the prepared pan. Bake ⏱️ 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.4. To make the topping. In a small saucepan bring the lemon juice and honey to a boil over high heat. Boil ⏱️ 1-2 minutes, until just slightly thickened. Remove from the heat and stir in the coconut. Evenly spoon the syrup over the cake, then let cool. 5. To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about ⏱️ 2 minutes. Add the powdered sugar, and vanilla. Beat until the frosting is light and fluffy. Frost the cake all over (decorating directions in notes).
melted coconut oil1 cuplarge eggs3lemon zest1 tablespooncream cheese, at room temperature2 ounces
Nutrition Facts
calories
664 kcal
serving Size
1 serving
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