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Coconut Lime Loaf Cake

A tropical fusion of coconut and zesty lime, this moist loaf cake is perfect for afternoon tea or special gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides structure and a light crumb to the cake.
  • 1 tbsp baking powder Acts as a leavening agent for a fluffy texture.
  • 1 tsp baking soda Works with the acidity of lime for proper rising.
  • 1/2 tsp salt Enhances the overall flavor balance in the cake.
Wet Ingredients
  • 1 cup granulated sugar Sweetens the cake and helps create a lovely crust.
  • 2 tbsp lime zest Adds a vibrant citrus flavor and aroma.
  • 1/2 cup unsalted butter, melted Brings richness and moisture to the cake batter.
  • 1/4 cup neutral oil Keeps the cake moist and tender without altering flavor.
  • 3 large eggs Essential for binding the ingredients and providing richness.
  • 1 cup full-fat coconut milk Adds creaminess and depth of flavor.
  • 1/2 cup plain Greek yogurt Contributes moisture and a slight tanginess.
  • 1/4 cup fresh lime juice Provides acidity to brighten the flavors of the cake.
  • 1 tsp coconut extract Enhances the coconut flavor, though optional.
Add-ins and Garnish
  • 1 cup sweetened shredded coconut Adds texture and sweetness throughout the cake.
  • 2 cups confectioners’ sugar Used in the glaze to create a smooth finish.
  • 2 tbsp more fresh lime juice To adjust the glaze consistency and flavor.
  • 1/4 cup coconut milk Optional, for added richness in the glaze.
  • 1/2 cup toasted coconut flakes For garnish, adding a pleasing texture and aesthetic appeal.
  • 1 tbsp lime zest Garnish for additional flavor and visual appeal.
  • 1 whole lime slices Optional, for a fresh decoration on top.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour your loaf pan to prevent sticking.
Mixing
  1. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  2. In another bowl, combine sugar and lime zest, then add melted butter, neutral oil, eggs, coconut milk, yogurt, lime juice, and coconut extract to whisk together until well blended.
  3. Gradually fold dry ingredients into wet ingredients, mixing until just combined.
  4. Gently fold in shredded coconut into the batter.
Baking
  1. Transfer the batter into the prepared loaf pan and spread evenly.
  2. Place in the oven and bake until a toothpick inserted comes out clean.
Serving
  1. Allow the cake to cool in the pan for a few minutes before transferring to a wire rack.
  2. Whisk confectioners’ sugar with lime juice (and coconut milk, if using) until smooth, then drizzle over the cooled cake.

Notes

For best results, ensure ingredients are at room temperature, and do not overmix the batter. Let the cake cool completely before glazing.