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, as they always enjoy it. Mixing lime with coconut creates a tropical feel, so this Coconut and Lime Loaf Cake is perfect for summer time. It's 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!
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
- For easy lining of the tin, use a loaf cake tin liner.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Coconut and Lime Loaf Cake
To make the sponge mix together butter and caster sugar, then mix in the zest of the limes.
Add the eggs and milk and whisk in, then add the dessicated coconut and the self raising flour and fold in.
Pour the mixture into a loaf tin and bake for an hour. While it is baking, make a drizzle by mixing together caster sugar and lime juice.
As soon as the cake is done, use a thin skewer to poke holes all over it then brush the drizzle onto the hot cake, then sprinkle the top of the cake with some dessicated coconut and leave it to cool in the tin.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long does the loaf cake last for and can it be frozen?
The loaf cake will last for 3-4 days in an airtight container in a cool place. To freeze the loaf cake, freeze on a plate until frozen solid, then carefully wrap in cling film. Or slice into portions and freeze with a piece of baking paper in between each slice, then you can easily take one or two out to defrost at a time.
Can you make this loaf cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this loaf cake be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with). You may also like to add ¼ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread and a dairy free milk for the cake Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
What size tin do you need for this recipe?
You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts. I have a few different 2lb loaf tins, that all have slightly different measurements. The one I used for this recipe has internal measurements of 22cm x 11cm x 6cm. If your 2lb loaf tin is slightly narrower, your cake may need slightly longer to bake.
What is the best way to line a loaf tin?
For easy and quick lining of the tin, use a loaf cake tin liner, however if you don't have any of these you can use baking paper instead. Cut two pieces of baking paper, one wider piece and one longer and thinner piece. The wider piece will cover the two longer sides of the tin and the base, then place the longer thinner piece over the top of the first piece and cover the base again, and the smaller sides. Making a cross shape with the baking paper. I always grease the tin lightly before adding the liner or baking paper, as this helps to keep the paper in place and stop it from moving around when you add the batter.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
Should a loaf cake have a crack on top?
Yes! A slight crack down the middle of a loaf cake is totally normal. Some people even encourage a crack to happen by adding a line of melted butter or oil down the centre of the batter! If your loaf cake has a very large crack, it could be that it was baked on too high a temperature (or that your oven runs hotter inside than the dial says).
Tips for making the Coconut & Lime Loaf Cake:
- You need a 2lb loaf tin to make this recipe (you can test the size by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
- This cake would also be really yummy using lemon or orange!
- If you like, you could decorate with a simple icing instead. Mix the lime juice with some icing sugar and drizzle all over the cake.
- Wrapped well, this cake freezes great for up to 3 months.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Loaf cake tin
- Mixing bowls
- Kitchen scales
- Cooling rack
- Loaf cake tin liners
- Loaf cake storage box
- Zester
- Citrus juicer
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More recipes using lime...
Coconut & Lime Loaf
Ingredients
- 200 g Butter or baking spread
- 200 g Caster sugar
- 2 Limes
- 4 Eggs large
- 2 tbsp Milk
- 50 g Dessicated coconut Plus 1-2 tsp for sprinkling on top
- 200 g Self raising flour
- 4 tbsp Caster sugar For the drizzle
Instructions
- Pre heat the oven to 150C Fan/170C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
- Mix together the butter, caster sugar and the zest of the limes, using an electric mixer or a spoon, until light and fluffy
- Add the eggs and milk and whisk in until smooth, using an electric mixer or hand whisk
- Gently whisk in the dessicated coconut and the self raising flour, using a hand whisk
- Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean
- While the cake is baking, mix together the juice of the limes with the 4 tbsp 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, using a pastry brush helps with this
- Sprinkle the top of the cake with some dessicated coconut, then leave the cake to cool completely
- Store leftovers in an airtight container in a cool place and eat within 3 days. You can also freeze this cake if wrapped well for up to 3 months
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
- For easy lining of the tin, use a loaf cake tin liner.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
If you like this, check out more of my Loaf cake recipes!
Recipe adapted from Be-ro
Sarah Barnes
Looks fab Kat. Could eat a slice right now!! Was hoping I'd be up north to contribute to your event (best of luck btw) but the sister will be in touch to see if she can donate some of her amazing cookies x
Kat Buckley
Thank you! Me too, can't wait to make this again! I just heard from her tonight on Facebook, very excited to try the peanut butter cookies she is making! I think they will go down very well.
Stuart Vettese
Coconut and lime - a flavour combo you can't beat. Looks delicious Kat 🙂
Kat Buckley
Thank you Stuart! 🙂
Victoria Lee
Mmm looks great Kat, not long now to the big event, with cakes like this I think you're going to earn an awful lot on money for your charities!
Kat Buckley
Thank you Victoria! I hope so!
Christine
Made this cake twice and everyone loves it. So simple to make and very delicious.
Katharine
I love these flavours and this type of cake - yours looks deliciously moist, I could just eat a few slices now...
Kat Buckley
Thank you Katharine, I can't wait to make this again so I can have some more too 🙂
Laura Loves Cakes
Great flavour combination...it's like a lime drizzle cake with coconut...I can only imagine that tastes amazing! If you could just send me a virtual slice I'd be quite happy to tuck in 🙂
Kat Buckley
Haha I would love to! If only virtual cake tasted just as good hehe 🙂
Kim
Love this flavour combo - I made something similar a few years ago and this has reminded me I need to make it again! Lovely and zingy and a great summery cake!
Kat Buckley
Thanks Kim! Hope you enjoy making this!
Luke Stephenson
This cake recipe was amazing and it went down a storm with my family. Im sure it wont be the last time this tasty cake will make an appearance in my kitchen
thebakingexplorer
Thanks so much Luke!!
Laura
Hi! Can this recipe be used for an 8inch pan rather than a loaf tin? X
thebakingexplorer
Hi Laura, I've never tried it, it may be a bit too much batter for an 8" tin. If you try it, make sure to use a deep 8" pan with tall sides just in case. Please do let me know how it goes!
Laura
Hey!
I tried this today, it worked really well however I think the coconut seemed to overpower the lime! The size of the sponges and thickness were perfect though x
Tina Martin
Scrumptious. Yummy. Best. Thank you Kat. One is never too old to learn. I will definitely be checking out your other recipes. 😊
thebakingexplorer
Thanks Tina!
Harprit
Hi Kat, this recipe looks great! I wanted to bake it for my grandma who doesn't eat eggs. What can I use in place of the eggs please? Thanks so much.
thebakingexplorer
Hi Harpit, the best thing to use would be milk with vinegar and baking powder to create the rise, unfortunately I've never made this cake without eggs so I can't give you exact amounts. If you can find an eggless cake recipe, you could add lime and coconut to it. I have had lots of request for egg free cakes so I am working on some recipes to share soon!
Barbara Starkey
Turned out perfect and my oven can be dodgy. I’m now going to try some of your other recipes.
thebakingexplorer
Thank you Barbara, I'm so pleased to hear that!
Rory
I’m a 45 year old bloke. Who’s never baked in my life.
I follow the recipe with my 9 year old daughter. And this cake turned out very tasty. We were very happy with our cake.
We are hoping to bake again today. But swapping the lime for orange. And adding coco power, to make chocolate orange loaf cake.
thebakingexplorer
Hi Rory, I'm so glad you and your daughter enjoyed the cake! Thank you so much for your lovely feedback. I have a chocolate orange loaf cake recipe already on my website if you'd like to try it next: https://thebakingexplorer.com/chocolate-orange-loaf-cake/ 🙂
Belinda
This cake is amazing!!!!! Was looking for something a little different to take to my friends babyshower, and this was it! The flavours are perfect, not too overpowering and the sponge is so moist! This has gone in my recipe folder 😊
Char
Hi there,
Could I double the recipe and make a cake? Would it be study enough?
Thank you
thebakingexplorer
Hi Char, what size of cake are you hoping to make and with how many layers?
Geoffrey Buller
Made your lime and coconut loaf reciepe was lovely. I made it gluten free just used gluten free flour.
thebakingexplorer
Hi Geoffrey, I'm so pleased you liked it! Great to know it worked well with gluten free flour too 🙂
Elizabeth
Hi, I’ve just made this cake, it’s cooling in the kitchen just now. Can’t wait to taste it, it smells yummy.
Vivien
My daughter’s favourite, I have made it 5 or 6 times now and it’s loved by all the family, thank you Kat for such a great recipe
💚 🌿💚
thebakingexplorer
Thank you for such lovely feedback!
Eva
The cake came out amazing but it has overflown during baking
Wen
I Baked two cakes today to the recipe one was a lime coconut and the 2nd was a orange coconut the orange one tasted must better I only used one large orange and didn't use all the juice I think if my limes were more juicer it would have tasted more lime I am yet to try the lemon version I was surprised as it was a runny ingredients but was well impressed how well it rose without baking powder love the cakes and neighbours enjoyed them
thebakingexplorer
Hi Wen, I'm glad you enjoyed the cake! Yes self raising flour contains baking powder so you don't need to add any extra 🙂
AW
A firm favourite! I have made this quite a few times and will be making one today as well.
thebakingexplorer
I'm so happy to hear this! Thank you for the lovely feedback 🙂
Allyson
Easy and sooooooooo delicious 😋
Margaret Cartwright
I have made a big mistake in putting 160 grams of coconut instead of 60 grams …will it be okay or not 🤔🙄
thebakingexplorer
Hi Margaret, it should probably be ok, just very coconutty!!
Liz
Hi, this looks like a great recipe. If I were halve the ingredients, how long would it take to bake, and would the oven temp be the same? Can’t wait to try this, thank you.
thebakingexplorer
Hi Liz, yes the oven temp would be the same, I'd recommend checking it after 30 minutes.