Key Lime Yogurt Cake with Coconut
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I’ve mentioned many times my adoration for anything lime-flavored. Whether it’s a pie, curd, cheesecake, beverage, or Sour Patch Kid, I’m going to love it. That’s all there is to it.
A friend of mine recently picked up an extra bag of key limes, and I definitely didn’t have a problem taking them off her hands (especially when the exchange happened during a brunch meeting that involved chorizo/jalapeno/egg/potato hash, thankyouverymuch).
This cake (or bread, if you want to make it sound a little healthier) is inspired by Ina Garten’s lemon yogurt cake, which I’ve made a few times in various forms. While the cake is not exactly going to be featured in any healthy eating magazines any time soon, it is a less horrible for you than other things I could have made with the key limes. Plus, I adapted the recipe to make it a little lighter by using nonfat Greek yogurt, canola oil, reducing the sugar by a smidge, and eliminating the glaze altogether (personally I think it’s sweet enough with the citrus-sugar mixture that gets poured over the top).
I had some shredded coconut in my freezer, which was a welcome addition to this cake…a cake I freaking loved, by the way. The yogurt and lime syrup make this extremely moist, and the key limes have a tangy, robust flavor. Plus, toasted coconut is awesome. Always.
Key Lime Yogurt Cake with Coconut
Makes 1 loaf
Inspired by Barefoot Contessa
2/3 cup shredded coconut
1.5 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain Greek (or other strained) yogurt
1 cup sugar, divided
3 large eggs
1 tsp. grated key lime zest (from about 4-5 key limes)
1/2 tsp. vanilla extract
1/2 cup canola oil
1/4 cup freshly squeezed key lime juice
Preheat the oven to 350. Grease and flour a loaf pan.
Toast the coconut either by spreading it onto a sheet pan and baking in the preheated oven for 10-15 minutes, checking and stirring it ever 5 minutes, or by heating it in a dry skillet over medium heat, stirring or shaking frequently until golden and toasted. (As you can see, I went a touch too far with mine. Oops.)
Whisk together the flour, baking powder, and salt in a medium bowl. In a large bowl, whisk together the yogurt, 3/4 cup sugar, eggs, lime zest, and vanilla extract. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the canola oil into the batter until just incorporated.
Set aside 3 Tbsp. of the toasted coconut. Fold the remaining coconut into the batter. Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Meanwhile, heat the remaining 1/4 cup sugar with the key lime juice in a small saucepan until the sugar has dissolved.
Cool the cake in the pan for 10 minutes. Place a cooling rack above a rimmed baking sheet, and put the still-warm cake on the rack. Poke a few small holes into the top of the cake with a toothpick, and then pour the lime-sugar mixture over the top of the cake, and sprinkle with the 3 Tbsp. toasted coconut. Allow the lime-sugar mixture to soak into the cake.
This sounds lovely! Great, yummy looking recipe 🙂
“Less horrible for you” that’s usually what I end up going for. Because really…sometimes that cakes that ARE less horrible for you, just aren’t worth it. I’m a huge fan of all things lime AND all things coconut AND ESPECIALLY all things coconut/lime. This is pinned and bookmarked!
This cake looks amazing! I love the taste of coconut!
Looks delicious! This is going on the top of my to-make list, as soon as I find key limes…
Oh this just sounds too good.
I love all things lime…and coconut! Will definitely be making this!
This looks incredible. I love the combination of lime and coconut!
Looks fantastic! I am not normally a big fan of lime, but would love to try this with the toasted coconut. And I agree, you can definitely pass this as bread (bread = healthier). Afterall, it is in the shape of a loaf, right? 🙂 I work the opposite way with my daughter – I tell her the healthier breads are cake! 🙂
You had me at yogurt cake.
YEAHHH! Elly you have perfect timing, b/c I was just gifted a bag of key limes from my family friend! It’s like this scrumptious looking recipe was made for me. 🙂
I bought some key limes on a quick sale rack a while ago and juiced them and froze the juice in ice cube trays and I’ve been trying to find things that aren’t key lime pie to make with it ever since then! So excited to try this because I, too, love lime flavored things. Yum!
That’s one wonderful looking loaf….lime and yogurt – I’m sold.
Wow, what great flavors!
I adore citrus cakes Elly….mmmm, the coconut and yoghurt all sound magical together.
Thinking of making this is a birthday treat for my roommate- is it really more like a dessert or a bread? Any tips on making it more bread (breakfast)-like?
Hi Elise. It could really go for either, though we mainly ate it as dessert. It’s sweeter than breakfast breads I’m used to (but, my breakfast breads usually are made with whole wheat and very little sugar). I think you’d be fine making it as is for a breakfast treat. If you wanted, you could substitute the coconut for something like raspberries (I love raspberries and lime together) or even make a streusel topping using some flour/butter/sugar/coconut.
Wow…this sounds delicious!
This bread is AWESOME! Thank you SOOOO much for sharing.
this looks delicious! did you use sweetened or unsweetened coconut?
I used sweetened because that’s what I had on hand. The cake is pretty sweet, though, so I’m sure you’d be fine using unsweetened, too.
Would it work if you switched unsweetened applesauce for the oil?
Janet, I’ve done that in the original version before and it’s fine. I always prefer to use a little oil, though, to improve the texture, so I would do something like 1/4 cup oil and 1/3 cup applesauce (I tend to add a little more applesauce than a 1:1 switch).