I love to bake with lime as it my absolute favourite citrus fruit. Mixing it with coconut creates a tropical feel so this Coconut and Lime Loaf Cake is perfect for summer time. This Coconut and Lime Loaf Cake is also a great way to start baking with lime, especially if you’ve never had lime in a cake before. Loaf cakes are very easy to make and usually require little decoration, this cake is all about the zingy citrus flavour so a sprinkling of coconut on top of this golden Coconut and Lime Loaf Cake is all you need to do. It uses a ‘low and slow’ bake method, which means it takes a long time on a low temperature, so be patient and you’ll get great results!
To make the sponge I creamed together the butter and caster sugar along with the zest of the limes.
I added the eggs and milk and whisked in, then added the dessicated coconut and the self raising flour.
I poured the mixture into a 1lb loaf tin (you can test the size by seeing how much water the tin can hold, 1lb will hold about 1 litre of water) and baked for an hour.
While it was baking I made a drizzle by mixing together caster sugar and lime juice. As soon as the cake was done I used a thin skewer to poke holes all over it then I poured the syrup onto the hot cake bit by bit and left it to cool in the tin. When it was cool I sprinkled the top of the cake with some dessicated coconut.
This loaf cake is so simple to make, with a superb result. The lime is a delicious flavour and the coconut adds yummy texture.
I’ve made this Coconut and Lime Loaf Cake countless times and my friends, colleagues and family know it well and they get excited every time I bake it and always enjoy it.
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Coconut & Lime Loaf
Delicious loaf cake with lime drizzle and dessicated coconut
- 200 g Butter
- 200 g Caster sugar
- 2 Limes
- 4 Eggs large
- 2 tbsp Milk
- 50 g Dessicated coconut Plus more for sprinkling on top
- 200 g Self raising flour
- 4 tbsp Caster sugar
Pre heat the oven to 170C/150C Fan/350F/Gas Mark 4 and grease and line a 2lb loaf tin
Cream together the butter, caster sugar and the zest of the limes until light and fluffy
Add the eggs and milk and whisk in until smooth
Mix in the dessicated coconut and the self raising flour
Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean
Mix together the juice of the limes with the caster sugar, the sugar will dissolve into the juice while the cake is baking
When the cake is done, poke holes all over it with a thin skewer and pour the drizzle over it, a little at a time until it is all soaked into the cake
Sprinkle the top of the cake with some dessicated coconut
Store leftovers in an airtight container in a cool place and eat within 3 days. You can also freeze this cake
Recipe adapted from Be-ro
If you like this, check out more of my Cake recipes!
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