Key Lime Coconut Yogurt Cake
User Reviews
5
Key Lime Coconut Yogurt Cake
Description
The Key Lime Coconut Yogurt Cake begins with a mixture of plain or Greek yogurt, granulated sugar, and eggs blended until smooth. This base provides moisture and a subtle tang that complements the bright lime zest incorporated into the batter. The dry ingredients include all-purpose flour, baking powder, and salt, which stabilize the cake and ensure even rising.
Neutral flavored oil is added to achieve a tender crumb and moist texture. Sweetened shredded coconut folded into the batter contributes flavor and slight chewiness. The cake is baked in a prepared 8-inch pan at 350°F until it is springy to touch and passes the toothpick test, usually between 30 to 40 minutes.
Once cooled, a glaze is made by stirring fresh lime juice with powdered sugar and poured over the cake surface, highlighting the citrus notes while providing sweetness. The cake balances creamy, tart, sweet, and tropical elements for a satisfying dessert or snack.
Baking tips advise patience with the toothpick test for doneness and handling the initial batter separation by continued stirring before adding coconut. The cake is suitable for casual occasions and benefits from fresh ingredients for best flavor.
Ingredients
For the cake:
- ½ cup PLAIN yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 egg large
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- lime grated zest from 1 medium-size lime
- ½ cup neutral flavored oil sunflower, grapeseed, or canola oil
- ½ cup coconut sweetened shredded
For the glaze:
- ¼ cup lime juice fresh
- ¾ cup 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
- Follow detailed baking tips to ensure the cake achieves the desired moist and springy texture.
- The glaze should be applied after the cake has cooled to enhance lime flavor without dissolving sugar.
- Use fresh lime zest and juice for optimal brightness and aroma in the cake and glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 126mg | 5% |
| Potassium | 129mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 26g | 52% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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