American Best Cakes Cake Coconut Fusion Lemon Lime Yogurt

Key Lime Coconut Yogurt Cake

Key Lime- Coconut Yogurt Cake

Moist, refreshing, sublime and an incredible cake…

The first word that came out of me after taking the first bite is Refreshing. Obviously, key lime will make anything refreshing to the core. I came across this recipe on fine cooking magazine, as I read the ingredients I had the feeling this recipe is meant for me. I get instantly connected to some of the ingredients and recipes. This is one such recipe.

I’ve made key lime pie and is one of my favorite pies. Other than that, I haven’t added key lime to any other desserts, I knew it key lime is going to make this cake incredible. Yet another favorite ingredient of mine is coconut, coconut gave an awesome crunch in every bite. Instead of milk, yogurt was added. These 3 remarkable ingredients made this cake delicious. Not overly sweet yet delectable.

Key lime or Lemon pie Recipe

Recipe Source: here

Key Lime Coconut Yogurt Cake

Key Lime Coconut Yogurt Cake
Prep time
Cook time
Total time
Recipe type: Dessert
For making the cake batter
  • All purpose flour- 2 cups
  • Baking powder- 2 tsp
  • Baking soda- ¼ tsp
  • Salt- ¾ tsp
  • Finely grated zest from key lime- 1 tbsp ( if not key lime use lemon)
  • Grated Coconut, unsweetened- 1 cup
  • Unsalted butter, softened- 10 tbsp ( ½ cup + 2 tbsp)
  • Granulated sugar- 1 cup
  • Eggs, at room temperature- 2
  • Key Lime juice- 2 tbsp ( or use lemon juice)
  • Yogurt- 1 cup (not too sour)
For making the syrup
  • Water- ¼ cup
  • Sugar- ¼ cup
  • Key lime juice- 2 tbsp
  1. Preheat oven to 350 F or 175 C.
  2. Use a 10x5- inch loaf pan. Grease the pan with ½ tbsp butter. Line with parchment paper and grease the paper with ½ tbsp more butter. Keep aside.
  3. In a large bowl, combine together flour, baking powder, baking soda and salt.
  4. Add the zest of key lime and grated coconut, combine well with a fork without any lumps. Keep aside.
  5. Use a stand mixer or electric hand mixer. I used paddle attachment to make the cake batter.
  6. Into the stand mixer bowl, add softened butter and sugar. Beat at medium speed till the mixture turns pale and fluffy- occasionally scrape down the sides using a rubber/silicone spatula.
  7. Add eggs, one at a time, beat well.
  8. Add 2 tbsp key lime juice, beat well. The batter will turn slightly curdled.
  9. Add half of the flour mix, beat at low speed till incorporated. Occasionally scrape down the sides using a rubber/silicone spatula.
  10. Add yogurt, beat well.
  11. Add the remaining flour mix, beat till the batter turns smooth- for a minute. Occasionally scrape down the sides using a rubber/silicone spatula.
  12. Pour the batter into the prepared loaf pan.
  13. Place on the middle rack in the preheated oven.
  14. Bake for first 60 minutes.
  15. After 60 minutes, insert a toothpick into the center of the cake, if it's not cooked well.
  16. Place the cake on the top rack and bake for another 10 to 15 minutes.
  17. I had to bake for total 1 hour and 15 minutes.
  18. Make sure the toothpick inserted into the center of the cake comes out clean.
Making the syrup
  1. Place a saucepan over medium heat, add water and sugar. Let it come to boil, stirring constantly and let sugar dissolve completely.
  2. Boil for a minute.
  3. Remove the pan from the heat, add 2 tbsp key lime juice, combine well and let cool down.
  4. Let the cake be in the pan, poke with a toothpick all over the cake.
  5. Brush key lime syrup all over the cake. Let cool down for 15 minutes before serving.
  6. Note: If you don't want this extra sweetness, you don't have to use the entire syrup, half of the syrup will be good enough.
  7. Let cool down and slice up the cake, enjoy and feel refreshed.
  8. Leftovers can be refrigerated. Before you serve, warm each slice for 15 to 20 seconds in the microwave. Tastes amazing with a cup of coffee or tea.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...