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. Mix 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!
How to make Coconut and Lime Loaf Cake...
To make the sponge I mixed together the butter and caster sugar, then mixed in the zest of the limes.
I added the eggs and milk and whisked in, then added the dessicated coconut and the self raising flour and folded in.
I poured the mixture into a loaf tin 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, then I sprinkled the top of the cake with some dessicated coconut and left it to cool in the tin.
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 litre 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.
Recommended equipment & ingredients*
|Loaf cake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Loaf cake tin liners||Loaf cake storage box|
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More recipes using lime...
|Key Lime Pie||Mojito Cheesecake (No Bake)||Mango & Lime Muffins|
Coconut & Lime Loaf
- 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
- 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
Recipe adapted from Be-ro
If you like this, check out more of my Loaf cake recipes!
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