The lightest, fluffiest loaf cake you will ever make. The zesty lime and coconut flavours have total sipping cocktails on a beach vibes. With moist fluffy interior and drizzled in sweet, zesty glaze and sprinkles of toasted coconut, this cake is definitely a winner.
Lime & Coconut Loaf Cake
The lightest, fluffiest loaf cake you will ever make. The zesty lime and coconut flavours have total sipping cocktails on a beach vibes. With moist fluffy interior and drizzled in sweet, zesty glaze and sprinkles of toasted coconut, this cake is definitely a winner.
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Ingredients
Cake
- 150 Grams Unsalted Butter Melted
- 1⅓ Cups All-Purpose Flour
- 2½ tsp Baking Powder
- ¾ Cup Castor Sugar I used golden castor sugar but white is fine
- ⅔ Cup Shredded / Desiccated Coconut
- 3 Large Eggs
- ½ Cup Lime juice
- 1 Tbsp Lime Zest
Glaze
- 1 Cup Icing/Powdered Sugar
- 3 Tbsp Lime juice
- 2 Tbsp Lime Zest
Toppings/Garnish
- ½ Cup Flaked Coconut Toasted
- Sliced fresh or candied limes Optional
Instructions
Cake
- Preheat the oven to 180°C
- Grease a standard size loaf tin well with non-stick cooking spray. Line with baking paper if you wish.
- Place the flaked coconut (topping/garnish) in the oven for a few minutes to toast, remove and set aside for decorating later
- In the meantime, melt the butter and set aside to cool
- Juice and zest the limes and set aside
- Combine the flour, baking powder, castor sugar and desiccated coconut in a mixing bowl and give it a whisk to ensure there are no lumps and it is well combined
- Now add the eggs, lime juice, zest and melted cooled butter to the dry ingredients and mix until well combined. Do not over mix though as you want a light fluffy batter
- Pour the batter into the greased and/or lined loaf tin and bake for around 50 minutes, or until the cake is golden and a cake tester or skewer inserted into centre comes out clean
- Leave in the tin to cool for around 5 – 10 minutes. Then remove from the tin, transfer to a wire cooling rack and cool completely
- Once cooled, pour over the glaze and garnish with the toasted coconut flakes and sliced limes
Glaze
- Leave the cake on the cooling tray while glazing and place a board or baking/wax paper underneath to catch any run off from the glaze (If you glaze the cake on the serving plate the run off will pool around the sides and might make it soggy)
- Sieve the icing/powdered sugar into a bowl (this is important in order to prevent lumps)
- Add the lime juice and zest and mix until a smooth, lump free, glaze forms
- Pour slowly and evenly over the cake, letting it drizzle down the sides
- Garnish with the toasted coconut flakes and sliced limes or with toppings of your choice
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