Coconut Key Lime Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • ¾ cup granulated sugar
  • ½ cup coconut oil, melted
  • 3 whole eggs, at room temperature
  • ¾ cup plain unsweetened yogurt (can use non-fat greek yogurt)
  • 1 teaspoon vanilla extract
  • 1½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon Diamond crystal Kosher Salt (half this amount if using iodized)
  • ½ cup toasted unsweetened coconut flakes
  • 1 tablespoon key lime zest
Whipped Cream
  • 1 cup heavy whipping cream
  • ⅓ cup powdered sugar
Lime Sugar
  • 1 tablespoon key lime zest
  • 1 tablespoon granulated sugar
  • ¼ cup toasted unsweetened coconut flakes
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Brush 9 inch cake pan butter or spray with nonstick spray. Set aside.
  3. In the bowl of your stand mixer, cream together ¾ cup sugar and eggs. Add in the coconut oil, yogurt, and extract. Mix until incorporated.
  4. Shift your flour, baking powder, baking soda and salt together and add to the wet ingredients. Mix until combined.
  5. Fold in the toasted coconut and key lime zest.
  6. Bake for 30-35 minutes, or until toothpick inserted in the center of the cake comes out clean.
  7. Allow cake to cool completely.
Recipe by Amanda's Plate at