Lime and Coconut Drizzle Loaf Cake 

Lime and Coconut Drizzle Loaf Cake - This is the recipe for the best and easiest coconut and lime loaf that is moist, bursting with tropical flavour and has a wonderfully tender crumb.  It's also gluten free! If like me, you love a Loaf cake, check out this popular Pistachio Loaf Cake or why not try Lemon Syrup Loaf Cake.

What makes this lime and coconut cake so special is  that the lime flavour is so pronounced because the zest is beaten into the batter as well as added on top of the cake.

The oils from the lime infuse straight into the batter at the beginning of the cake, making it the most delicious cake ever. 

Lime and Coconut Drizzle Loaf Cake

The great thing about loaf cakes is that they are pretty simple to make and fuss free too. Serve plain or with a glass of milk or a hot drink and enjoy! 

I've made this cake several times for family and friends and as well as being absolutely delicious, and easy to make, it is also gluten free. 

The flavours of lime and coconut complement each other perfectly and this cake just melts in your mouth!

This is a realy simple cake to make. It is as simple as bunging all the ingredients in a bowl and mixing together with a wooden spoon. No need for a stand mixer or electric mixer. 

What’s more? Because of the Ground Almonds, this cake is super moist too!

What you need to make Lime and Coconut Loaf Cake  

This cake is perfect for gatherings and uses regular cake ingredients. It can be made in advance but it also doesn’t need any cream/ice cream alongside it.

Just be as accurate as you can and use a kitchen scale to weigh the ingredients. Serve it as it is and I promise it will be well received!

Here’s what you need to make it:

Butter 

I use salted butter which gives a lovely rich, buttery flavour.If you use unsalted butter, add a pinch of salt to bring the flavours together.

Almond Flour or Ground almonds 

This is Almonds that are ground to form a powder.

Readily available in most supermarkets, in the baking section or dried fruits & nut section. You can also make your own by blending raw almonds in a blender to form a powder. (I use a Ninja Blender).

Almond flour is finer in texture and makes the cake more fluffy. 

Large Eggs 

Good quality free range eggs preferably at room temperature. This helps them to incorporate into the batter without curdling it.

Sugar 

Use granulated or caster sugar. Caster sugar dissolves easier but granulated sugar works just as well. 

Baking powder 

To make the cake rise.

Coconut 

Desiccated coconut. Again this will be available in the fruit and nuts section of the baking aisle.

Vanilla Extract 

Adds flavour. A good quality one makes all the difference. I don’t recommend essence as it does taste artificial. 

Lime Juice and Lime Zest

We use zest in the cake and juice and zest on top of the cake to add the most beautiful lime flavour and a super fresh taste.

How to make Lime Coconut Cake

I love a simple baking recipe and this loaf cake is as easy as it gets. Full detailed instructions can be found in the recipe card at the bottom of the page. 

You can make the cake by hand with a bowl, whisk and wooden spoon or silicone spatula. You can also make it with an electric hand beater or a stand mixer.

Here is what you need to do: 

Preheat the oven temperature to 180 C/350 F/Gas Mark 4. 

Line a Loaf tin with baking paper.

 Wet Ingredients

 Melt the butter in a large mixing bowl. You can do this in a microwave or on the stove top.

Whisk in Eggs one by one.

Add Sugar, Lime Zest and Vanilla and whisk till combined.

Scrape down the sides of the bowl.

Dry Ingredients

Stir in the Ground Almonds, Coconut and Baking Powder.

Pour the cake batter into lined tin. The batter should be quite fluid and not too much of a thick pouring consistency.

Bake

Bake in the preheated oven for 40 - 50 minutes or the cake is beautifully golden brown and until a skewer inserted into the middle of the cake comes out clean. 

Make the zingy lime drizzle by combining sugar and lime juice in a small bowl. Whisk together with a fork.

Poke holes all over the cake with a skewer.

Pour over the drizzle.

Top with more desiccated coconut and lime zest.

Cool for 20 minutes before removing to a cooling rack. Cool for a further 20 minutes before slicing. 

Tips for making this Easy Dessert Recipe

• To make this cake in a round cake tin, bake in a 20 cm tin for 35 - 40 minutes.
• I used a 2 lb loaf tin to make this recipe (it holds 1.1 l water). If your loaf tin is smaller, you will need to adjust the recipe and baking time.

Variations

• Sprinkle over flaked Almonds before baking for added texture.
• Use other citrus such as grapefruit, lemon or orange. It is delicious with lemon juice.
• Top with Coconut flakes instead of shredded coconut.
• Top with a lime marmalade instead.
• Add coconut extract for more coconut flavour.
• Add some Pineapple Juice into the drizzle and icing in place of the Lime Juice.
• Add some Cardamom or zesty ground Coriander seeds to the batter.

How to serve

This cake tastes great plain but you can serve a slice of cake with a cold glass of milk or a hot drink like a cup of tea. 

Make Ahead

This cake can be made ahead and keeps well at room temperature in an airtight container for up to 4 days.

Can it be Frozen?

Let the cake cool completely, then wrap it tightly in 2 layers of plastic wrap/cling film or greaseproof paper and a layer of foil. Freeze the cake can be frozen for up to 3 months.

To serve, defrost in the fridge overnight.

Happy Baking!

More Loaf Cakes:

Pistachio Loaf Cake

Apple Loaf Cake

Victoria Sandwich Loaf

Orange Drizzle Cake

Lemon Syrup Loaf Cake

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