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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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Karen says
I only have unsweetened coconut. Would i need to add more sugar?
Chris Scheuer says
No, it will be fine with unsweetened coconut.
Karen Chartrand says
I only have unsweetened coconut. Would i need to add more sugar?
Chris Scheuer says
No need to add extra sugar, Karen. Hope you enjoy!
Helen says
I love all your cake recipes! Would this one work as a 2 layer cake sandwiched with buttercream?
Chris Scheuer says
Yes, it definitely would work! Enjoy, Helen!
Caren says
Hi Chris, do you think this recipe would work as muffins, with an adjustment for the baking time? Thanks!
Chris Scheuer says
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.
Sue R. says
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!
Chris Scheuer says
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.
Mitzi says
Can't wait to make this cake! Lime is my favorite flavor.
Chris Scheuer says
Hope you enjoy it, Mitzi!
Sam says
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.
Chris Scheuer says
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.
Sam says
That's great, thank you!
Niyati says
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!
Chris Scheuer says
Hi Niyati, I think fresh coconut would be delicious. I would make sure it's shredded though and the pieces aren't too large.
Melissa Pidal says
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!
Chris Scheuer says
I love that you loved this as much as we do, Melissa! Thanks so much for taking the time to leave a review!
nicole says
Can you use regular limes if key limes aren't available? Thanks!
Happy New Year!
Chris Scheuer says
Happy New Year to you, Nicole! Yes, regular limes will work fine!
sherilyn bury vilela says
Love this cake. always have to keep coming back for more
Chris Scheuer says
Haha! I know what you mean 🙂
Leesa says
Can this be made a day ahead and does it need to be refigerated?
Chris Scheuer says
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!
Eliane says
Amazing!!!! You rock!! Thank you Chris!!
Shahnaz says
Can I substitute butter instead of canola oil.
Chris Scheuer says
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.
Lisa says
Hello Scott and Chris,
we Europeans should be very thankful for alternative metric weights and measurements!
Chris Scheuer says
Thank you, Lisa! I'm thankful to have European readers! 🙂
M Corcoran says
I live at 7000 foot elevation.
Any suggestions for recipe modifications at high altitude?
Chris Scheuer says
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/
Debbie Levy says
Hi Chris. Do you need to bring the eggs and yogurt to room temperature?
Chris Scheuer says
Nope, no need! Enjoy!
Vivien says
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
John / Kitchen Riffs says
Key lime pie is my favorite. This could become my favorite cake! Sensational recipe -- thanks.
Mary Marshall says
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,
Chris Scheuer says
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.
Laura says
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!
Chris Scheuer says
Thanks so much, Laura! Enjoy!
Vivien says
Fantastic success first time
Chris Scheuer says
Yay!! Thanks so much Vivien 🙂
Liz says
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
Susan Patricia Loweke says
This cake has a wonderful texture and addictive flavor!
Chris Scheuer says
Did you make it already, Susan?
Sandi says
Your presentations are always spectacular!
Chris Scheuer says
Thanks so much, Sandi 🙂
Jennifer @ Seasons and Suppers says
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 🙂