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
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.
Add the flour, baking powder, salt and zest, mixing to just combine.
Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
Add the coconut and stir to combine.
Pour the batter into the prepared pan.
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.
Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
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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