Lime and Coconut Loaf Cake
Moist lime and coconut loaf cake with a zesty lime drizzle. An easy, tropical bake that’s perfect for afternoon tea or dessert.
Servings 8
Calories 474kcal
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Ingredients
- 225 g Butter softened
- 225 g Caster Sugar
- 4 Eggs
- 175 g Self Raising Flour
- 40 g Desiccated Coconut
- 25 g Ground Almonds
- 3 Limes zest of
For the lime drizzle
- 60 g Caster Sugar
- 2 Limes juice of
Instructions
- Preheat the oven to 180℃ (160 °fan/ 350℉/ Gas 4) and grease and line a 2lb (1 kg) loaf tin with baking paper.
- In a large mixing bowl, cream the butter and sugar until soft and fluffy.225 g Butter, 225 g Caster Sugar
- Beat in the eggs one by one.4 Eggs
- Fold in the flour, desiccated coconut and ground almonds, until everything is combined175 g Self Raising Flour, 40 g Desiccated Coconut, 25 g Ground Almonds
- Stir through the lime zest.3 Limes
- Spoon the cake mixture into the tin and bake in the oven for 1 hour 10 minutes (start checking after 1 hour).
- Mix together the drizzle ingredients and pour over the hot cake. Allow to cool before slicing.60 g Caster Sugar, 2 Limes
Notes
- Don’t skip the ground almonds: They help keep the loaf extra moist and tender, especially with the long baking time.
- Zest before juicing: Zest the limes first, then juice them, so you don’t lose any flavour.
- Check the cake early: Start testing with a skewer about 10 minutes before the end of baking, as ovens vary and overbaking will dry the cake out.
- Add the drizzle while the cake is hot: Pouring the lime drizzle over the warm cake helps it soak in properly and gives the best flavour.
Nutritional Information (Approximate)
Calories: 474kcal | Carbohydrates: 66g | Protein: 12g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 36mg | Potassium: 142mg | Fiber: 3g | Sugar: 37g | Vitamin A: 154IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 2mg
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