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

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together yogurt, sugar, vegetable oil, eggs, lime zest, and lime juice until smooth.
In a separate bowl, sift or whisk together flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Fold in shredded coconut until evenly incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
(Optional) Drizzle with a simple lime glaze made from powdered sugar and lime juice, or sprinkle with extra shredded coconut.

Use fresh lime juice for the best flavor.

If using Greek yogurt, thin slightly with milk for smoother consistency.

Tent with foil if the cake browns too quickly.

Store at room temperature for up to 2 days or refrigerate for longer freshness.

Serve with a lime glaze, whipped cream, or toasted coconut for extra flavor.