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.