I read a book once called “The Coincidence of Coconut Cake,” and it somehow turned into the main inspiration behind this key lime coconut cake. The book title just always stayed with me. Not because the book was particularly good, but because the picture of coconut cake on the cover was PARTICULARLY good. And this cake is my trying to recreate how I *absolutely* judged a book by its cover. So I call this “The Coincidence of Key Lime Coconut Cake”….Cake 😉
This cake is light, fluffy, just the right amount of sweet, but perfectly balanced with the acidity from the key lime. It’s bright without being overbearing, and a perfect dessert without being too heavy. Plus it’s yogurt-based and has a fully yogurt topping, which helps ease some of the effort it normally takes to make a cake.
And! I’m forgetting the most important part, this entire cake comes together in one bowl. This cake is all about minimizing dishes and maximizing flavor and enjoyment. I’m writing this in the summer, and all I want is for this to be your perfect summer dinner party cake. It’s easy, it’s packed with coconut and key lime flavor and it will take you on vacation with a single bite.
Table of contents
Ingredients you need for this key lime coconut cake
- 1 & 1/4 cup flour, 175 grams
- 2/3 cup sugar, 140 grams
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 2/3 cup avocado oil, 125 grams
- 4 ounces coconut flavored greek yogurt or skyr
- 2 large eggs
- 3 tbsp lime juice
- Zest from 2 limes
- 8 ounces lime flavored greek yogurt or skyr, or plain
- 1/2 cup coconut flakes, for topping
- 2 tbsp flax meal, for topping
- optional extra lime zest, for topping
How to make this one-bowl key lime coconut cake batter
The batter for this cake is super easy. One bowl and you’re done!
So in a large bowl, whisk together the flour, sugar, baking soda, and salt.
Add the yogurt, oil and eggs directly to the large bowl. Whisk vigorously to combine. When it is smooth, switch to a spatula.
Add in the 3 tbsp of lime juice and the zest from one lime. Use a spatula to swirl this into the batter until evenly mixed.
Line the bottom of a 9″ springform pan with parchment paper. Lightly oil the sides of the pan with a spray oil or a few drops of avocado oil. Pour in the batter.
Bake at 350F for 20-22 minutes or until the cake is golden brown and you can insert a toothpick and it comes out clean.
You can also make these as cupcakes! Same method, but decrease the baking time to about 18-19 minutes.
How to make the key lime cake topping
While the cake is cooling, mix together the lime yogurt or skyr with the zest from one lime. If you are using plain yogurt, add in the juice from the lime as well. Stir to combine. It seems like a stretch to just put yogurt on a cake, but the creamy light acidity of the yogurt is the perfect pairing to cut through the sweetness of the coconut cake!
How to stage and plate this cake
Use a serrated knife to cut any doming off the cake, then flip it over and remove the parchment paper. Ice the cake with the lime yogurt, and top with coconut, flax seed, and extra lime zest. Slice & serve!
Looking for other baking projects?
This is the right blog for that. My baking section tends to run the gamut of super simple to a little more involved, so here are just a few of my favorites from the blog:
And that’s it for this coconut and key lime cake!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Key Lime Coconut Cake
Ingredients
- 1 & 1/4 cup flour 175 grams
- 2/3 cup sugar 140 grams
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 2/3 cup avocado oil 125 grams
- 4 ounces coconut flavored greek yogurt or skyr
- 2 large eggs
- 3 tbsp lime juice
- Zest from 2 limes
- 8 ounces lime flavored greek yogurt or skyr, or plain
- 1/2 cup coconut flakes for topping
- 2 tbsp flax meal for topping
- optional extra lime zest for topping
Instructions
- Preheat the oven to 350F.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the yogurt, oil and eggs directly to the large bowl. Whisk vigorously to combine. When it is smooth, switch to a spatula.
- Add in the 3 tbsp of lime juice and the zest from one lime. Use a spatula to swirl this into the batter until evenly mixed.
- Line the bottom of a 9" springform pan with parchment paper. Lightly oil the sides of the pan with a spray oil or a few drops of avocado oil. Pour in the batter.
- Bake at 350F for 20-22 minutes or until the cake is golden brown and you can insert a toothpick and it comes out clean.
- Let the cake cool completely before releasing it from the springform pan.
- While the cake is cooling, mix together the lime yogurt or skyr with the zest from one lime. If you are using plain yogurt, add in the juice from the lime as well. Stir to combine.
- Use a serrated knife to cut any doming off the cake, then flip it over and remove the parchment paper. Ice the cake with the lime yogurt, and top with coconut, flax seed, and extra lime zest. Slice & serve!
