This bread is amazing, one of the best items I have made lately. Well next to the key lime pie. Made I just really like key limes. This bread has great flavor but I paired it with some coconut butter that my Dad also brought back from FL and it was a great pair. I will be making this again maybe with regular limes if I cannot find key limes. But the flavors are great. And even my coconut hating husband enjoyed it.
- 2/3 cup shredded coconut
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 cup plain yogurt
- 1 cup sugar, divided
- 3 large eggs
- 1 tsp. grated key lime zest (from about 4-5 key limes)
- 1/2 tsp. vanilla extract
- 1/2 cup veggie oil
- 1/4 cup freshly squeezed key lime juice
Preheat the oven to 350. Grease and flour a loaf pan.
Toast the coconut either by spreading it onto a sheet pan and baking in the preheated oven for 10-15 minutes, checking and stirring it ever 5 minutes, or by heating it in a dry skillet over medium heat, stirring or shaking frequently until golden and toasted.
Whisk together the flour, baking powder, and salt in a medium bowl. In a large bowl, whisk together the yogurt, 3/4 cup sugar, eggs, lime zest, and vanilla extract. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the canola oil into the batter until just incorporated.
Set aside 3 Tbsp. of the toasted coconut. Fold the remaining coconut into the batter. Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Meanwhile, heat the remaining 1/4 cup sugar with the key lime juice in a small saucepan until the sugar has dissolved.
Cool the cake in the pan for 10 minutes. Place a cooling rack above a rimmed baking sheet, and put the still-warm cake on the rack. Poke a few small holes into the top of the cake with a toothpick, and then pour the lime-sugar mixture over the top of the cake, and sprinkle with the 3 Tbsp. toasted coconut. Allow the lime-sugar mixture to soak into the cake.
© 2012, Carrie. All rights reserved.