准备

• 在10×5英寸的金属面包盘上排成一根铝箔，可在长边上有足够的悬垂。使用1汤匙。黄油以润滑锅内部，特别注意短（无衬里）的侧面。
• 将架子放在烤箱的中心，然后将烤箱加热至350°F。
• Sift the flour, baking powder, salt, and baking soda into a large bowl. Using a fork, stir in the coconut and zest, evenly distributing any clumps.
• In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whisk the remaining 10 Tbs. butter and 1 cup of the sugar on medium speed until pale, scraping down the bowl occasionally with a silicone spatula, about 5 minutes. Reduce the speed to low and whisk in the eggs one at a time. Whisk in 1 Tbs. of the Key lime juice. (The batter may appear slightly curdled.) Add half of the flour mixture and mix briefly on low speed until incorporated. Add the yogurt and mix briefly on low speed until incorporated. Add the remaining flour mixture and mix on medium speed until the batter is smooth, about 1 minute.
• 刮入准备好的锅中并烘烤，直到插入中间的串串进入55至65分钟。
• Meanwhile, combine the remaining 1/4 cup sugar with 1/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring constantly, until the sugar dissolves. Boil one minute. Remove from the heat and add the remaining 2 Tbs. Key lime juice. Cool until needed.
• 将蛋糕盘放在架子上。用蛋糕测试仪或牙签戳入。用所有的石灰糖浆自由刷，偶尔暂停以浸泡。让冷却15分钟。通过箔纸提起并完全冷却，然后从箔和切片中取出。