Lime and coconut loaf cake. Fresh lime and coconut infused loaf cake topped with a tart and sweet lime icing.
Lime and coconut loaf cake. A simple sponge recipe infused with lime zest and lime juice which gives it a beautiful tanginess to cut through the sweetness. Paired with a generous helping of coconut essence to give the whole cake a very tropical taste, just one bite and you can almost hear the ocean and the palm trees.
I do love making a simple icing out of powdered sugar and lime or lemon juice. The flavour is so simple yet so beautiful. By substituting lemon or lime juice instead of the usual water it give your icing a wonderfully tangy kick. Adding the zest also gives the icing a fantastic burst of lime flavour. The zest of lemon or lime contains all the flavour because the juice has most of the tartness but its the zest that has the real flavour.
Seen as it has been unusually warm here in the UK for March I am feeling particularly summery I thought it was high time that the summer recipes were dusted off. I love summer desserts more than anything because I love lighter fruitier desserts. Heavy chocolate desserts are great but my heart lies with lighter more tart desserts. This recipe would be wonderful after a summer garden party or even as a dessert for after a BBQ because the lime flavour would cut beautifully through the heavy greasy BBQ flavours. Why not give this one a try once BBQ weather really sets in.
Lime and coconut loaf cake
Ingredients – for the loaf cake
- 250 g room temperature butter
- 250 g caster sugar
- 250 g self raising flour
- 4 eggs
- Finely grated zest of 1 lime
- Juice of 1 lime
- 50 g desiccated coconut
- 1 tsp coconut essence
Ingredients – for the lime icing
- 100 g icing sugar
- 3 tbsp lime juice
- Finely grated zest of 1 lime
- 2 tbsp desiccated coconut
- 2 tbsp shredded toasted coconut
- Preheat your oven to 180C/fan 160C/gas 4. Grease and line a 2lb loaf tin.
- Using an electric mixer, beat together the sugar and the butter until pale and fluffy.
- Add in the eggs one at a time beating well in between each. I tend to add a spoonful of the flour with each egg to help it combine and not split.
- Add the lime juice, zest and coconut essence and beat well to combine.
- Sift in the flour and gently fold the mixture together.
- Bake for between 45 and 50 minutes checking regularly after 30 minutes to make sure nothing is getting too brown.
- To check that the cake is ready insert a clean skewer or butter knife into the centre of the cake. If the skewer comes out clean it is ready, if not just pop it back in the oven and repeat the process in 5-10 minutes until the skewer comes out clean.
- When the cake is ready leave it on a wire rack to cool completely.
- To mix the icing, place the icing sugar into bowl adding a table spoon of lime juice at a time and mixing well in between each. Repeat until icing is at the desired consistency. I like my icing to be quite thick but still a little runny but if you like thin icing add more lime juice. If you run out of lime juice just use water. It won’t affect the flavour too much.
- Spoon the icing on top of the cake, moving the spoon quickly to let the icing drizzle.
- Top it off with your lime zest, shredded and desiccated coconut.
- Slice and serve immediately.
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And there you have it, my lime and coconut loaf cake. Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post.