• Sarah L Samuels

Sarah's Lime, Coconut & Cardamon Loaf Cake

This is another of my bakes from my cafe but I have just updated it a bit and added the cardamon for a little twist. I also used to sell this regularly at a local market many years ago and it was extremely popular.


It has a lovely crumbly texture and delicate taste but one that will definitely be a favourite for afternoon tea once you have tasted it!


It is topped with a warm lime drizzle, some delicious toasted coconut flakes and a sprinkling of lime zest.


Jump to recipe

Pre-heat the oven to 180 degrees centigrade (160 degrees fan) then line the bottom and grease the sides of a 2lb loaf tin.



Place the butter and sugar in the bowl of a stand mixer and cream until light and fluffy.



Add the eggs one at a time and mix until fully incorporated.


Next add the flour, desiccated coconut, cardamon and lime zest (keep back a small amount of zest for decoration).




Mix again until all the flour is completely mixed in.



Finally add the coconut milk and mix again.



Pour the cake mixture into the prepared loaf tin and level.



Bake in the pre-heated oven for 50 - 55 minutes.



Melt the 65g caster sugar with the juice of the 4 limes in a small pan over a low heat until the sugar has dissolved.



With a pastry brush brush the drizzle over the loaf.



Sprinkle the coconut and reserved zest over the top and leave to cool in the tin.



When the loaf is cool place on a serving plate and slice.




Sarah's Lime, Coconut & Cardamon Loaf Cake

Sarah’s servings: 12

Baking time: 50-55 minutes


Ingredients:


125g Soft unsalted butter

175g Caster sugar

4 Limes (zest & juice)

4 Large eggs

225g Self raising flour

60g Desiccated coconut

2 tsp Ground green cardamon

150ml Full fat coconut milk

65g Caster sugar (for lime drizzle)

2 Tbsp Toasted coconut flakes


Method:

  1. Pre-heat the oven to 180 degrees centigrade (160 degrees fan).

  2. Line the bottom and grease the sides of a 2lb loaf tin.

  3. Place the butter and sugar in the bowl of a stand mixer and cream until light and fluffy.

  4. Add the eggs one at a time and mix until fully incorporated.

  5. Next add the flour, desiccated coconut, cardamon and lime zest (keep back a small amount of zest for decoration). Mix again until all the flour is completely mixed in.

  6. Finally add the coconut milk and mix again.

  7. Pour the cake mixture into the prepared loaf tin and level.

  8. Bake in the pre-heated oven for 50 - 55 minutes.

  9. Melt the 65g caster sugar with the juice of the 4 limes in a small pan over a low heat until the sugar has dissolved.

  10. With a pastry brush brush the drizzle over the loaf, sprinkle the coconut and reserved zest over the top and leave to cool in the tin.

  11. When the loaf is cool place on a serving plate and slice.


Download recipe

LimeCoconutLoaf
.pdf
Download PDF • 132KB

Sarah’s extra slice……


If you dont like the taste of cardamon you can make this loaf without it and it still tastes amazing.

The coconut milk is full fat from a tin not a block of coconut.

You could also decorate with a water icing made with lime juice if preferred.

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