Coconut Key Lime Cake
This is the perfect cake to make this summer. Summer is a few months away but I picked up these key limes and knew I wanted to pair them with coconut.
I love that nutty flavor that comes from coconut when it is toasted, so before adding the coconut flakes to this cake, I toasted in the oven. I did so
This cake is best baked in a 9 inch by 3 inch round pan. It also bakes nicely in a 8 by 8 inch square pan.
This recipe is adapted from my Citrus Olive Oil Cake I love these cakes so much because they are really easy to make and are perfect for a small party or gathering. This coconut key lime cake will be the perfect dessert to serve during the month of Ramadan.
The Recipe
- 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)
- 1/2 cup toasted unsweetened coconut flakes
- 1 tablespoon key lime zest
- Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- Lime Sugar
- 1 tablespoon key lime zest
- 1 tablespoon granulated sugar
- 1/4 cup toasted unsweetened coconut flakes
- Preheat oven to 350 degrees Fahrenheit.
- Brush 9 inch cake pan butter or spray with nonstick spray. Set aside.
- 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.
- Shift your flour, baking powder, baking soda and salt together and add to the wet ingredients. Mix until combined.
- Fold in the toasted coconut and key lime zest.
- Bake for 30-35 minutes, or until toothpick inserted in the center of the cake comes out clean.
- Allow cake to cool completely.
Make this recipe? I would love to see! Please tag me using #CreateAmandasPlate or @AmandasPlate
XOXO,
