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Super moist with a tender crumb, this Key Lime Coconut Cake has a fabulous lime glaze that's brushed on after it's baked. It's one of those no-fail, crazy-delicious, one-bowl, no-mixer desserts. A keeper for sure!
One of the most popular Café recipes ever is our French Grandmother's Lemon Yogurt Cake (I know, funny name, right?). The recipe has a charming story (hence the name) to go along with it, but I think its popularity has more to do with several other things. One, the cake is super easy to throw together, with just one bowl and no mixer necessary. And secondly, it's just plain old outrageously delicious! This Key Lime Coconut Cake is derived from the same basic recipe, with a few fun twists.
Why change an already wonderful recipe? I'm not changing it, just giving you another option. Instead of lemon, this one has lime zest in the cake batter along with a handful of sweet, tender coconut. After all, lime and coconut are a match made in heaven, right?
The cake is super delicious right out of the oven, but a sweet, tangy lime glaze takes it right over the top. The simple 2-ingredient glaze is brushed on immediately after the golden cake emerges from the oven. Some of it soaks into the cake and the rest forms a thin, slightly crisp, beautifully shiny, candy-like crust. Check out the picture below and you'll see exactly what I'm talking about!
Seeing is believing
I know I've told you that this Key Lime Coconut Cake has a super tender crumb but, if you're like me, you probably want to see for yourself. A picture is worth a thousand words, right? (And check out how the glaze seeps into the top layer of the cake... so delicious!)
Tasting is even better
Nope, I won't say "I told you so" but I will say this cake is incredibly delicious. And that you'll probably fall in love with the first bite. Don't wait for a special occasion to make this Key Lime Coconut Yogurt Cake!
Treat your family, friends, neighbors, co-workers... any of those wonderful people in your life. Expect requests for the recipe or (for those non-cooks) requests for you to make it again. And again. And again...
Café Tips for making this Key Lime Coconut Cake
- Some readers have asked how I measure flour. There are several different techniques, so I thought that I'd take a minute to discuss this. Years ago (like 100 years ago, when I was learning to cook) the universal method was to scoop up the flour, tap the cup a bit (to remove any air pockets) and then level the surface with a knife. In later years, the "correct" method changed to scooping up the flour with a separate scoop, filling the measuring cup with flour to overflowing and then leveling the surface with a knife. The reason for this change in techniques was so the flour wouldn't be so compacted and result in extra flour (which could, in turn, result in inferior baked goods). Personally, I use a combination of the two methods. I use a fork or a whisk to stir and "lighten up" my flour before scooping and leveling. I find this is easier but gives similar results to the double scooping and leveling technique.
- Even though this is called a "Key" lime cake, you can use regular limes with delicious results. I did use little key limes to garnish this cake along with blackberries and fresh mint leaves. A simple garnish of powdered sugar is also nice.
- This Key Lime Coconut Cake recipe calls for yogurt. I've used both Greek yogurt and regular yogurt for this recipe with good results. If you don't have yogurt and you're dying to make this cake, buttermilk will also work, as will sour cream.
- Be sure to let the cake cool for 10 minutes before inverting and brushing with the glaze. This short cooling time gives the cake time to "set" a bit so it won't collapse or fall apart when removed from the pan.
- The bottom of this cake becomes the top when the cake is finished and served. This gives the top and sides a beautiful golden crust.
- Brush the lime glaze on slowly and use it all. Some of it will drip off, but most will be absorbed by the cake and will form the delicious candy-like glaze.
- This recipe calls for a 2-inch deep, 8-inch pan. Not all 8-inch pans are that deep. If you don't have an 8-inch pan that's at least 2-inches deep, use a 9-inch pan so that the cake doesn't overflow the pan.
- I love this OXO baking 8-inch pan and all the OXO Good Grips baking pans. They're a really nice, textured non-stick finish, are super sturdy and come through the dishwasher beautifully!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
Super moist, with a tender crumb this one-bowl, no-mixer Key Lime Coconut Cake has a crisp candy-like lime glaze that's brushed on after it's baked. Irresistible!
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- grated lime zest from 1 medium-size lime
- ½ cup neutral flavored oil sunflower, grapeseed, or canola oil
- ½ cup sweetened shredded coconut
- ¼ cup fresh lime juice
- ¾ cup of powdered sugar
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Preheat the oven to 350˚F (175˚C). Spray a deep (2-inch) 8-inch round cake pan with baking spray, rub inside surface of the pan with a paper towel to cover evenly with the spray. Line bottom of the pan with parchment paper. Set aside. In a large bowl, combine the yogurt, sugar, and eggs. Stir until smooth and well blended.
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Add the flour, baking powder, salt and zest, mixing to just combine.
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Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
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Add the coconut and stir to combine.
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Pour the batter into the prepared pan.
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Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to over bake.
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Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
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Combine the lime juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently brush/pat the glaze all over the cake. Just keep going over the top and sides of the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar if desired. The cake can also be garnished with quartered Key limes, blackberries and fresh mint as in the pictures above. Enjoy!
See Café Tips above in post for further instructions and baking tips.
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Carole Ann O'Connell says
Thank you for this wonderful cake. It is quick and easy to make. The taste is a wonderful blend of coconut and lime. It is summery and light.
I have lots of mint in my garden so that made for a very nice decoration.
Thanks for at his recipe. I shall certainly make it over and over again!
Lindsay @ The Café Sucre Farine says
That's great, Carole! Thank you for leaving a review!
Susie says
With the cocunut and bright lime flavor, this is the pervect cake for summer. I followed the recipe exactly and it was really yummy. My whole famiily enjoyed it. Thanks!!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for letting us know, Susie!
Laura says
Love the flavor, but my cake deflated some in the middle. Any ideas? All of my ingredients are fresh. Many thanks.
Chris Scheuer says
It's difficult to say why it sunk in the center without having been right there in the kitchen with you but if I had to guess, I would say that it didn't bake long enough. Baking times with cakes, cookies, muffins, etc. are "suggested" times because every oven is different. The best way to determine the doneness of a cake is to use an instant thermometer. The temperature in the center of the cake should be 200-205˚F when the cake is done.
Laura says
Thanks Chris. Tried the cake again with a longer bake time, and it was perfect. Decorated with mint leaves and blackberries like your photo. A show stopper!
Lindsay @ The Café Sucre Farine says
Awesome! So glad to hear that, Laura 🙂
Karen says
Would this work as smaller loaf cakes? With shorter baking time, of course. Thanks!
Lindsay @ The Café Sucre Farine says
That should be fine, Karen!
Carolyn says
Want to use this recipe for a wedding cake but will have a ganache on it can I still put the drizzle on before icing
Chris Scheuer says
Hi Carolyn, yes, the glaze will seal the moisture in the cake.
Ruth Welsh says
Just baked this for my husbands birthday cake as he isn't keen on icing. I did panic until I re-read the instructions and the mixture is called a batter, panic over! Beautiful tasting and textured cake, so moist and bouncy. I wasn't sure the lime or coconut would be tasted but you can taste both. I garnished with toasted coconut flakes when the glaze was still wet. Thank you for sharing the recipe.
Chris Scheuer says
Glad you enjoyed it, Ruth!
Leanne says
So delicious! Made this for my colleagues and it was a huge hit!! I may never be allowed to bring a different cake to work 😂
Chris Scheuer says
Awesome! Thanks for letting us know, Leanne!
Sarah Larson says
I am allergic to coconut, I also have a lot of key lime yoghrt to use up.can i use key lime yogurt and ommitt coconut?
Chris Scheuer says
Yes, you could definitely do that, Sarah!
Margaret says
So ooo good!
Chris Scheuer says
Thanks, Margaret! 👏
FM says
Hi, the recipe asks for large eggs, I'm in the UK and large eggs are anywhere between 63-73g is that ok for this recipe? Also the dough was quite thick, is that right?
Thank you, really want to get this right, such great flavours.
Chris Scheuer says
Just got out my scale and weighed one of my large eggs. It is 72g so you should be good. The dough will be a little thicker than some cake batters. Hope you enjoy it!
Victoria says
This is a delicious cake — especially yummy for those who do not care for icing. Thanks for posting this one! It’s a keeper!
Chris Scheuer says
Thanks so much, Victoria!
rita P says
Can i use coconut or olive oil ?
Chris Scheuer says
You could, Rita. It will change the taste of the cake since both of those oils have flavor. I think coconut oil would be best for this cake.
JK says
I'd like to try it in pressure cooker...I've done banana bread and boxes mixed at 40 or 45 minutes. Have you tried?
Chris Scheuer says
I have not tried baking in the pressure cooker, JK.
Lily says
Could I use sour cream instead of the yogurt? This cake sounds delicious! Thank you.
Chris Scheuer says
Yes, that woule be fine, Lily. Enjoy the cake!