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.
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 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.
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
- 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 use the hashtag #tinandthyme, so I can spot them.
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.
Coconut Lime Cake. PIN IT.
Coconut and Lime Cake – The Recipe
Coconut and Lime Loaf Cake
- 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)
- 125 g flour (I used 75g wholemeal spelt, 25g coconut flour, 25g plain)
- 1 tsp baking powder
- 50 g desiccated coconut
- 50 g white chocolate – chopped (optional)
- In a large bowl, cream the butter with the sugar until pale and airy.
- Grate in the lime zest and cream some more.
- Beat in the eggs, one by one.
- Sift in the flour and baking powder.
- Stir as gently as possible until everything is just combined.
- Add the desiccated coconut and chocolate, if using. Mix in gently.
- Spoon into a 2 lb lined loaf tin and bake at 180℃ (350℉, Gas 4) for 45 minutes.
- 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.
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.