Coconut Lime Loaf Cake
In short: A moist loaf made with coconut milk, shredded coconut and lime zest, finished with a tart lime glaze and toasted coconut. It takes about 1 h 13 min in total and makes 12 servings.
- Prep
- 25 min
- Cook
- 48 min
- Total
- 1 h 13 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 270 kcal
Coconut and lime work well together because the lime cuts through the rich sweetness of the coconut. This loaf uses coconut milk and coconut oil in the batter and shredded coconut for chew, then gets a sharp lime glaze and a sprinkling of toasted coconut. It has no butter or dairy, so it suits many guests, and it keeps well for several days.
Instructions
- Heat the oven to 175°C (350°F). Grease a 23 x 13 cm (9 x 5 inch) loaf pan and line the bottom and long sides with parchment paper.
- Rub the lime zest into the sugar in a large bowl with your fingertips. Whisk in the eggs for 1 minute, until pale, then whisk in the coconut milk, melted oil, lime juice and vanilla.
- Whisk the flour, shredded coconut, baking powder and salt together. Fold into the wet ingredients until just combined.
- Scrape the batter into the pan and level the top. Bake for 45 to 50 minutes, until golden and a skewer in the center comes out clean. Cover loosely with foil after 30 minutes if the top browns quickly.
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack.
- Toast the coconut for the glaze in a dry pan over medium heat for 2 to 3 minutes, stirring, until golden. Whisk the icing sugar and lime juice until smooth.
- Pour the glaze over the cooled loaf, scatter the toasted coconut on top and leave it to set for 15 minutes.
Tips
- Shake the can of coconut milk well before measuring, because the cream separates. Full-fat milk gives a moister loaf than light coconut milk.
- Swap the lime for lemon or orange, or add 1 teaspoon of finely grated fresh ginger to the batter.
Questions and answers
Can I use sweetened coconut in this loaf?
Yes, but reduce the sugar in the batter by 30 g (2 tbsp), because sweetened flakes add sugar. Unsweetened shredded coconut gives a cleaner flavor.
Is coconut lime loaf cake dairy-free?
Yes. It uses coconut milk and oil in place of butter and milk. It still contains eggs and wheat flour.
How long does this loaf keep?
Covered, it keeps for 4 days at room temperature. Freeze unglazed slices for up to 3 months and glaze after thawing.
How long does it take to make Coconut Lime Loaf Cake?
About 1 h 13 min in total: 25 min of preparation and 48 min of cooking.
How many calories are in Coconut Lime Loaf Cake?
About 270 kcal per serving, with 3 g of protein, 38 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 38 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 23 g |
| Sodium | 125 mg |
Estimated values, calculated from the ingredients.
