Sarah's Lime & Coconut Loaf Cake

This is another of my popular bakes from my cafe and one I regularly got asked for the recipe as they enjoyed it so much! I also used to sell this at a local market many years ago and it always sold really well. It is made with coconut milk from a tin, dessicated coconut and fresh limes.

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 delicious sliced and enjoyed with a cuppa.

It is topped with a warm lime drizzle, some delicious toasted coconut flakes and a sprinkling of lime zest. It’s a very tasty cake and is made regularly in my house.

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Pre-heat the oven to 180°C (160°C fan), then line and grease 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 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.

Brush the drizzle over the loaf - using a pastry brush.

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 Loaf Cake

Sarah’s servings: 12

Sarah's skill: Easy

Baking time: 55 minutes

INGREDIENTS

Cake

125g unsalted butter, softened

175g caster sugar

4 large eggs

225g self-raising flour

60g desiccated coconut

4 limes, zested

150ml full fat coconut milk

Topping

65g caster sugar

4 limes, juiced

2 tbsp coconut flakes, toasted

METHOD

1. Pre-heat the oven to 180°C (160°C fan).

2. Line and grease 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 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 55 minutes or until a cake tester comes out cleanly.

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. Brush the drizzle over the loaf (using a pastry brush), 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.

EQUIPMENT USED

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SARAH’S EXTRA SLICE

You can also add some cardamom to this cake which is really nice - just add 2 tsp ground green cardamon with the flour.

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.