Coconut Lime Yogurt Cake

I’m excited to share this Coconut Lime Yogurt Cake because it’s moist, tropical, and bursting with bright citrus flavor—perfect for brunch, dessert, or anytime I crave something light yet indulgent.

Why I’ll Love This Recipe

I love that this cake uses yogurt and oil (rather than butter) to yield a tender crumb that stays moist for days. The lime zest and juice bring a vibrant, zesty tang, which pairs beautifully with the chew of shredded coconut. Every slice feels like a tropical escape, yet the cake is simple enough for an easy weeknight bake or special gathering.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 cup plain yogurt
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1 tablespoon lime zest
1/4 cup fresh lime juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded coconut

Directions

1. Preheat my oven to 350 °F (175 °C). I grease and flour a 9-inch (about 23 cm) round cake pan or line it with parchment paper.
2. In a large mixing bowl, I whisk together the yogurt, granulated sugar, vegetable oil, eggs, lime zest, and lime juice until smooth and well combined.
3. In a separate bowl, I sift (or whisk) together the flour, baking powder, baking soda, and salt.
4. I gently fold the dry ingredients into the wet ingredients just until no streaks remain (I avoid overmixing).
5. I fold in the shredded coconut until evenly distributed.
6. I pour the batter into the prepared pan and smooth the top.
7. I bake it in the preheated oven for about 35 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Once baked, I let the cake rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. (Optional) If I like, I drizzle a simple lime glaze (lime juice + powdered sugar) over the cooled cake or sprinkle extra shredded coconut on top.

Servings and Timing

This cake yields about 8 to 10 slices depending on how large I cut them.
Prep time: 10 minutes
Bake time: 35–45 minutes
Cooling & finishing time: about 20 minutes
Total time: approximately 1 hour 10 minutes

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days. If my kitchen is warm, I refrigerate it, then bring slices to room temperature before serving. I avoid wrapping it too tightly while warm to prevent moisture buildup.
To refresh slices, I warm them slightly in a 300 °F oven for 5–7 minutes or microwave briefly (10–15 seconds) to revive softness.

Variations

• I might replace half the all-purpose flour with whole wheat pastry flour for a slightly heartier texture.
• I sometimes stir in fresh coconut instead of (or along with) shredded dried coconut for extra chew.
• I can add a teaspoon of coconut extract to amplify the coconut flavor.
• For a richer version, I could make a cream cheese lime frosting or glaze to accompany the cake.
• I occasionally fold in a handful of chopped macadamia nuts or toasted almonds for crunch.

FAQs

1. Can I substitute Greek yogurt for plain yogurt?

Yes — I often use Greek yogurt, which makes the cake a little denser but still moist. If very thick, I thin it slightly with a bit of milk.

2. Is it okay to use bottled lime juice instead of fresh?

I prefer fresh lime juice for brightness, but in a pinch bottled works — the flavor will be milder, so I might add a bit more zest.

3. Can I make this cake gluten-free?

Yes — I can substitute a 1:1 gluten-free all-purpose flour blend. I watch doneness carefully since texture may differ.

4. What if the top browns too fast?

If the top begins browning before the center is set, I loosely tent the cake with foil for the remaining bake time.

5. Can I turn it into cupcakes?

Absolutely — I divide the batter among lined muffin cups and bake about 18–22 minutes (depending on size) until a toothpick comes out clean.

6. Can I omit the coconut?

Yes — if I leave it out, the cake remains delicious. I might add a bit more lime zest to compensate for the flavor loss.

7. Will this cake stay moist?

Yes — thanks to yogurt and oil, it stays moist for a couple of days. Storing it in an airtight container helps retain that moisture.

8. Can I freeze slices?

I wrap individual slices tightly in plastic wrap and store them in a freezer bag. They can be frozen up to 1 month. To thaw, I bring them to room temperature.

9. How do I make a lime glaze?

I mix powdered sugar with a bit of lime juice (and zest) until I reach a pourable consistency, then drizzle over cooled cake.

10. Can I double the recipe?

Yes — I double proportions and bake in a larger pan (such as 9×13 inch) or use two pans.

Conclusion

I really enjoy making this Coconut Lime Yogurt Cake because it brings together simple pantry staples with fresh citrus and coconut to deliver a cake that’s moist, vibrant, and lightly tropical. It’s versatile enough for dessert, brunch, or tea time, and always draws compliments when I serve it.

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