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–+ servings
Lime and coconut loaf with slices cut out

Lime and Coconut Drizzle Loaf Cake

Safira
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.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Baking/Dessert
Cuisine british
Servings 12
Calories 307 kcal

Ingredients
  

Cake

  • 150 g Butter
  • 4 Eggs
  • 150 g Caster Sugar or Granulated Sugar
  • 2 large Limes Zest only, Divided
  • 1 tsp Vanilla Extract
  • 150 g Ground Almonds
  • ¼ tsp Salt
  • 1 tsp Baking Powder
  • 65 g Dessicated Coconut

Drizzle

  • 80 g Caster Sugar
  • 2 large Limes Juice
  • 3 tbsp Desiccated Coconut

Instructions
 

  • Grease and line a 2lb loaf tin (around 9 x 5 inch). Line a Loaf tin with baking paper.
  • Preheat the oven temperature to 180 C/350 F/Gas Mark 4. 
  • 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, half the Lime Zest and Vanilla and whisk till combined. Scrape down the sides of the bowl.
  • 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 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 remaining lime zest.
  • Cool for 20 minutes before removing to a cooling rack. Cool for a further 20 minutes before slicing. 

Notes

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!

Nutrition

Calories: 307kcalCarbohydrates: 26gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 81mgSodium: 188mgPotassium: 83mgFiber: 3gSugar: 21gVitamin A: 403IUVitamin C: 7mgCalcium: 66mgIron: 1mg
Keyword Coconut and lime loaf cake, Lime and Coconut cake, Lime and coconut drizzle loaf cake, Lime Drizzle Cake
Tried this recipe?Let us know how it was!