Coconut and Lime Cake: A Loaf with Zest and Zing
If you like a zingy and zesty drizzle cake, this coconut and lime loaf cake is for you. It’s easy to make and the tropical flavours of lime and coconut pair really well. You can even add some white chocolate chips if you like.
A while back I received a lovely basket of Brazilian limes. I’ve used them in all sorts of recipes, but they’re now beginning to look past their best and I need to use them up. This isn’t really an issue as I do have a particular penchant for limes. This coconut and lime cake, however, is a good way to lose a few.
Lime Recipes
Luckily both CT and I adore the flavour of limes. It wasn’t really a hardship to use them up. The flavour works equally well in savoury dishes as it does in sweet ones. A squeeze of lime juice added to a curry right at the end of cooking really lifts it. I often add it to my aloo gobi for example and it’s almost essential in this spinach chickpea curry.
Here are some of the other recipes I made with the limes.
- Chocolate lime cake
- Chocolate key lime pie
- Ginger and lime cake with lime curd
- Lime biscuits with optional chocolate chips
- Mexican chocolate pudding with chilli & lime mango
Lime and Coconut Loaf Cake
Coconut and lime are a natural pairing and I think the flavours work to remind us over here in dear old Blighty that there is a tropical paradise somewhere. I based my cake on the recipe for Lime and Coconut Cake from one of my favourite baking books, Cakes by Pam Corbin.
I reckon that a touch of cardamom adds to the tropical flavours without being obviously spicy. It seemed like a good idea at the time anyway. And it worked. I used my homemade cardamom sugar, but you could add the ground seeds of just one or two cardamom pods if you like the idea. Initially I considered using ginger instead. But much as I love ginger, I thought it might take over.
Of course I had to get a little white chocolate in and I did. Pam’s recipe is a gluten free one, but as I didn’t need to do that, I went for low gluten rather than no gluten. So I used mostly wholemeal spelt flour with a little coconut flour and some plain flour.
When it comes to baking loaf cakes, I use a silicone mould rather than a tin one. This makes it incredibly easy to remove once baked. But silicone loaf moulds do have a tendency to bow out and get misshapen. So to prevent this, I put mine inside a loaf tin. If you use a tin on its own, you’ll need to line it first.
Coconut And Lime Mini Loaf Cakes
As you can see in the image above, I sometimes make this coconut and lime cake as mini loaves. They look super cute like this and are perfect for both gifting and picnics.
The amount of cake mix in the recipe makes six mini loaves. You’ll only need to bake them for thirty minutes or so though.
What Does Coconut and Lime Drizzle Cake Taste Like?
This coconut and lime drizzle loaf cake is utterly scrumptious, zesty and moist and has a lovely chewy texture from the coconut. The white chocolate is optional, but it produces little bites of caramel which are rather scrumptious. Either way, it’s definitely a notch up from a standard lemon drizzle.
Because it’s so moist, it tastes just as good several days down the line as it does when it’s freshly baked. Just store in an air tight container at room temperature.
Other Drizzle Cakes You Might Like
- Grapefruit & honey almond cake
- Lemon and poppyseed traybake
- Pineapple juice cake
- Vegan drizzle cake made with wholemeal flour
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this lime drizzle coconut loaf cake, I’d love to hear about it in the comments below. Do share photos on social media too and tag me in @choclette8, so I can spot them.
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If you’d like more loaf cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Coconut Lime Cake. PIN IT.
Coconut and Lime Cake – The Recipe
Coconut and Lime Loaf Cake
Ingredients
- 175 g unsalted butter softened
- 175 g golden caster sugar + 60g for the drizzle (I used cardamom sugar)
- 3 limes well scrubbed
- 3 large eggs (I used duck eggs)
- 150 g flour (I used 125g wholemeal spelt and 25g coconut flour)
- 1 tsp baking powder
- 25 g desiccated coconut
- 50 g white chocolate (optional) chopped
Instructions
- In a large bowl, cream the butter with the sugar until pale and airy.175 g unsalted butter, 175 g golden caster sugar
- Grate in the lime zest and cream some more.
- Beat in the eggs, one by one. If the mixture looks like curdling, stir a little of the flour in.3 large eggs
- Sift in the flour and baking powder. Stir as gently as possible until everything is just combined.150 g flour, 1 tsp baking powder
- Add the desiccated coconut and chocolate, if using. Mix in gently.25 g desiccated coconut
- Spoon into a 900g (2 lb) lined loaf tin and bake at 180℃ (350℉, Gas 4) for 45-50 minutes. It's ready when the cake is well risen and an inserted skewer comes out more or less clean.
- Whilst the cake is baking, juice the limes and add the 60g of sugar. Leave to dissolve, stirring occasionally.
- As soon as the cake is out of the oven, poke some holes in the cake with a skewer. Then immediately spoon the lime juice over the cake. Leave in the tin to cool.
Notes
Nutrition Estimate
Sharing
I’m sending this lime and coconut loaf cake over to Javelin Warrior’s Cookin w/ Luv for his Made with Love Mondays, a weekly challenge where anything can be made, but it needs to be made from scratch.
As limes are in season, I’m also submitting this delicious drizzle cake to Simple and in Season, a monthly challenge founded by Ren of Fabulicious Foods. This month is being hosted by C of Cake, Crumbs and Cooking.
More baked goods should have cardamom in them, much underused in my opinion.
this sounds like my sort of recipe, and would adapt easy for us. why duck eggs?
Hi Elaina – thanks for your comment and apologies that my reply is – er – a little late! You’ll find the answer to duck egg question here – http://choclogblog.blogspot.co.uk/2009/07/duck-eggs.html
This cake looks delicious! I’ve never tried coconut flour before, but might give it a go since I expect it has a more pleasing texture than dessicated coconut.
Amazing flavours and a wonderful looking cake. I love these kind of deceptive loaf cakes, they look so simple but pack an incredible punch – fragrant, moist and original!
All this talk of limes is really making me crave them! This looks like a delicious cake Choclette – beautifully moist and I can just imagine how fragrant and delicious it must taste!
Coconut and lime: I could not think of a better combination. You have made a delicious cake Choclette!
I adore coconut in breads and cakes, this looks divine, will have to give it a go!
This sounds gorgeous! Coconut and lime really are an amazing pairing. Ginger would be my first thought. I’d never think of cardamom but it sounds wonderful!
Thanks Hazel. Ginger would have been good as well, In fact after this one, I made a ginger and lime curd cake and it was a great combination.
I love coconut in everything
Coconut is one of the wonders of the world.
Fab looking loaf, so moist and crumbly. Love the combination of flavours.
Thanks Galina, it was a good one and I will be making it again.
What a beautiful looking loaf (or cake)! I love the idea of coconut, lime and white chocolate combined.
Thank you. It tastes lovely and those three flavours make for a really good texture contrast as well as flavour combination. But mostly, at the moment, it reminds me of sunshine and warmth and is this very welcome.
So moist! The texture looks amazing, Choclette, and I love the combination of lime and coconut in the cake. I’m trying to imagine how cardamom would taste with these two as I’ve never had the combination, but I’m a fan of cardamom so I’m imagining it would taste delicious… Thanks so much for sharing!
Thanks JW. As the cardamom has only infused the sugar, it’s quite a subtle taste, but I think it works well.
Oh that looks lovely and delicious flavours. What flour or ground nuts etc did Pam use to make it GF?
Hi Katie, it is a lovely zesty cake. Pam used 125g rice flour, with2 tsp baking powder (GF free of course) and 1 tsp xanthan gum (optional)
Ooh, that does look lovely. Cardamom is such a fantastic thing in cakes, people can never quite identify it so they need to have a second slice to figure it out (very gratifying for all concerned!)
Haha, yes a second slice is just what you want people to have. It’s even more subtle when used in sugar format, but it really does add a certain je ne sais quoi.
Makes me think that summer is coming. Looking forward to lots more lime recipes if that gorgeous basket is anything to go by.
Thanks Angela. Today, it seems as if spring has retreated, so it might just have to be sunshine in a cake. I’ve used loads of limes, but there still seems to be an awful lot left. I will be posting another couple quite soon.
What a beautiful loaf, love how golden it looks and I would enjoy the coconut and lime combination.
Thank you Mich, it tasted wonderful, but the colour made it particularly appealing – need all the sunshine we can get at the moment.
What a winner of a recipe. I have not even heard of coconut flour before. Where will I find this? So interesting yet again, I learn something new. I have made a coconut loaf before but this is definitely a flavour combination I will be trying out :))
Laura, I bought mine in Greenlife in Totnes, but any good health food shop should stock it. They have a wonderful array of flours as well as lots of other interesting ingredients.
I’ve never put lime in cake before, bet that was nice and tangy! It look lovely and moist.
My Cupcake Habit.
Thank you. Limes are so worth trying out in cake, give it a go.
Looks fab, but all I can think of now is that ‘put the lime in the coconut and drink ’em both down’ song … ah, the connections the brain makes, huh?!
Hilarious! I didn’t think of that and now I can’t get it out of my head.
I hadn’t heard this song before or even Harry Nilsson, but I did have a very sheltered upbringing 😉 That has all changed now, I’ve been enlightened. Hopefully, my cake won’t give anyone bellyache.
This cake sounds wonderful and that basket of limes is just gorgeous, what a fabulous way to use some of them!
Thanks Jayne. A basket of limes goes a long way, I’ve used quite a few now and there are still loads left.
Where’s the chocolate?!
Sometimes, quite often in fact, I think I need a brain transplant. There was of course white chocolate in the cake and I’ve amended the post to reflect that now.
oh my word, what an incredible sounding cake and you’re so right… coconut and limes, what a perfect pairing… I know what i’m baking this weekend x
You know just how to make a girl feel good Dom. Hope you do try it, it’s a real winner.
No chocolate? What the heck?! It looks delicious though 😉
Haha, what an idiot I am! Of course there was chocolate there, how could I forget? Thanks for pointing it out 🙂
Looks so delicious and well done!
Thank you Vivian
How beautiful are those limes?! Your loaf sounds so delicious, and love the glorious golden colour of it. I’ll be day-dreaming about this at elevensies!
Thanks Hannah. I was so pleased with the colour, just what is needed to cheer us all up at this time of year. Hope your elevensies weren’t too disappointing.