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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.
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Key Lime Coconut Yogurt Cake
Ingredients
For the cake:
- 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
For the glaze:
- ¼ cup fresh lime juice
- ¾ cup of powdered sugar
Instructions
- 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!
Notes
Nutrition
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If I only have cake flour (not all-purpose flour) can I use it in making your one-bowl cakes? What adjustments would I have to make, if any?
Hi Sharon, We haven't tested this recipe using cake flour, so can't say with certainty how it would turn out. In general, when subbing cake flour for AP flour in baking, use 1 cup plus 2 tablespoons of cake flour for every 1 cup of AP flour the recipe calls for. Because cake flour is more delicate, your cake may have a lighter texture and could be less stable and rise slightly less. Hope this recipe turns out well for you!
How far ahead can this be made
Hi Cynthia, you could make this a day ahead. If you want to make it earlier that that you could freeze it.
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!
That's great, Carole! Thank you for leaving a review!
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!!
Awesome! Thanks for letting us know, Susie!
Love the flavor, but my cake deflated some in the middle. Any ideas? All of my ingredients are fresh. Many thanks.
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.
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!
Awesome! So glad to hear that, Laura 🙂
Would this work as smaller loaf cakes? With shorter baking time, of course. Thanks!
That should be fine, Karen!
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
Hi Carolyn, yes, the glaze will seal the moisture in the cake.
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.
Glad you enjoyed it, Ruth!
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 😂
Awesome! Thanks for letting us know, Leanne!
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?
Yes, you could definitely do that, Sarah!
So ooo good!
Thanks, Margaret! 👏
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.
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!
This is a delicious cake — especially yummy for those who do not care for icing. Thanks for posting this one! It’s a keeper!
Thanks so much, Victoria!
Can i use coconut or olive oil ?
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.
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?
I have not tried baking in the pressure cooker, JK.
Could I use sour cream instead of the yogurt? This cake sounds delicious! Thank you.
Yes, that woule be fine, Lily. Enjoy the cake!
I only have unsweetened coconut. Would i need to add more sugar?
No, it will be fine with unsweetened coconut.
I only have unsweetened coconut. Would i need to add more sugar?
No need to add extra sugar, Karen. Hope you enjoy!
I love all your cake recipes! Would this one work as a 2 layer cake sandwiched with buttercream?
Yes, it definitely would work! Enjoy, Helen!
Hi Chris, do you think this recipe would work as muffins, with an adjustment for the baking time? Thanks!
Hi Caren, it could work for muffins. I can't say for sure, since I have tested it. Most muffins bake for about 18-20 minutes but you'll have to watch them towards the end to determine the exact time.
I've made this cake for our family and we thoroughly enjoyed it! Now I'm making it for a friends get-together. To make it more "special," should I serve with whipping cream or ice cream or just leave well enough alone? Thank you!
Hi Sue, I'm so happy you enjoyed it. I think that a little dollop of whipped cream with a thin slice of lime would be wonderful. If you have any pansies or other edible flowers you could add a blossom or two as well.
Can't wait to make this cake! Lime is my favorite flavor.
Hope you enjoy it, Mitzi!
I love the look of this recipe and am making a beach themed cake for my husbands birthday next week, will it hold the weight of being covered in buttercream? I know some light cakes are a bit too delicate and crumble.
Hi Sam, this cake should be fine. I would still do the glaze for, not only the flavor, but it also gives it a slightly crisp crust which will work well to hold up the buttercream.
That's great, thank you!
Hi Chris, I plan to make this in the coming week, and I was wondering if I could use fresh coconut instead of sweetened dessicated coconut? I live in India and fresh coconut is available very easily!
Many thanks in advance for your help!
Hi Niyati, I think fresh coconut would be delicious. I would make sure it's shredded though and the pieces aren't too large.
I made this for dessert for my family and it was amazing!!! Love how baking it in the cake pan makes the edges crispy. It was sweet and perfectly flavored. The coconut and lime zest gave it amazing flavor without making it overly sweet. The glaze gave it that extra lime zest. And I absolutely loved how it is all in 1 bowl without any equipment. So easy and so good. This is going on my dessert rotation list. Thank you for a truly great recipe!
I love that you loved this as much as we do, Melissa! Thanks so much for taking the time to leave a review!
Can you use regular limes if key limes aren't available? Thanks!
Happy New Year!
Happy New Year to you, Nicole! Yes, regular limes will work fine!
Love this cake. always have to keep coming back for more
Haha! I know what you mean 🙂
Can this be made a day ahead and does it need to be refigerated?
Hi Leesa, this can definitely be made a day ahead. If you're serving it the next day there's no need to refrigerate. ENJOY!
Amazing!!!! You rock!! Thank you Chris!!
Can I substitute butter instead of canola oil.
Hi Shahnaz, I haven't tried using butter for this recipe. I'm usually a huge butter fan when it comes to cakes but this one works so well with oil and tastes so delicious, I haven't messed with it. If you try it, please let us know how it turns out.
Hello Scott and Chris,
we Europeans should be very thankful for alternative metric weights and measurements!
Thank you, Lisa! I'm thankful to have European readers! 🙂
I live at 7000 foot elevation.
Any suggestions for recipe modifications at high altitude?
I have never baked in a high altitude setting so I'm definitely not an expert at this. I would refer to this excellent article for high altitude baking: http://dish.allrecipes.com/high-altitude-cake-baking/
Hi Chris. Do you need to bring the eggs and yogurt to room temperature?
Nope, no need! Enjoy!
Tried twice - 2nd time substituting yoghurt with buttermilk and zest with vanilla. I baked in a bundt pan and covered with lemon juice glaze as limes are not always obtainable in S Africa. It was fantastic both times
Key lime pie is my favorite. This could become my favorite cake! Sensational recipe -- thanks.
I would like to make this for a dinner on Thursday, and also serve on Saturday. (Small groups). Will it stay fresh until Saturday? Should it be refrigerated?
Thanks,
Hi Mary, I would just freeze the cake after dinner on Thursday to keep it fresh and then thaw for several hours before serving on Saturday.
This recipe sounds so so good! I can’t wait to try it! I love anything lemon or lime, and just the thought of this makes my mouth water! That glaze! Craving it right now! Pinned!
Thanks so much, Laura! Enjoy!
Fantastic success first time
Yay!! Thanks so much Vivien 🙂
I love lime desserts even more than lemon! The texture of this cake is incredible!! Time to pick up some more yogurt 🙂
Happy Mother's Day, Chris!!! xo
This cake has a wonderful texture and addictive flavor!
Did you make it already, Susan?
Your presentations are always spectacular!
Thanks so much, Sandi 🙂
I love the flavours going on here! So fresh and great for this time of year. And of course, lime and coconut is such a great combination 🙂