Author Notes
This cake comes together so quickly and uses very few dishes along the way! Yay! It's also extremely versatile-- swap out oil, citrus, herbs, etc for whatever you have on hand and make it your own! —Molly Damon
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Ingredients
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1 cup
Yogurt (I used 0% fage greek)
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1/3 cup
Light tasting extra virgin olive oil
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2
Eggs, lightly beaten
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1 cup
Granulated sugar
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zest
3 limes, divided
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1/4 cup
Lime juice (about 2-3limes)
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1 1/2 cups
All purpose flour
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1 cup
Desiccated coconut
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1 1/2 teaspoons
Baking powder
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pinch
Salt
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2 tablespoons
Fresh mint, finely chopped
Directions
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Pre-heat oven to 350F and lightly grease a 9in springform pan.
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In a medium bowl, mix together yogurt, oil, eggs, 3/4 cup sugar, lime juice and the zest of 1 lime. Add flour and fold until just combined. Do not overmix.
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Pour batter into the springform and place pan on a baking sheet. Bake in the center of the oven for approx 45 min or until a wooden skewer comes out clean
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While the cake cooks, toss together remaining 1/4 cup sugar and 2 Tbls each lime zest and chopped mint. Do not add coconut yet, as it will get soggy.
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When cake is done, remove from oven and cool slightly before removing spring.
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Add 1/2 cup coconut to your sugar/lime/mint mixture and generously top you cake before slicing and serving
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