Nothing says summer quite like fresh lime juice. Surrey K’s simple coconut and lime loaf cake will transport you to a tropical paradise.
I love making loaf cakes because they are super simple and very forgiving. No layers or frosting to worry about, just a simple lime glaze.
Served with creme fraiche this easy coconut lime loaf cake is the perfect summer dessert. I just hope you enjoy it as much as we do.
Time: 1hr 20 mins
120g unsalted butter plus extra for greasing
200g caster sugar
200g self raising flour
50g desiccated coconut
150 ml milk
4 eggs, lightly beaten
zest of three limes
1/2 tbsp lime juice
1 tsp baking powder
For the topping
20g coconut flakes lightly toasted
juice of three limes
100g caster sugar
- Preheat the oven to 180C, fan 160C, gas 4. Grease and line a loaf tin.
- Put the butter sugar, lime zest and juice into a bowl and beat together until light and fluffy.
- Add the eggs one at a time. Beat until combined.
- Add the flour,desiccated coconut and baking powder and fold together until evenly combined.
- Stir in the milk gently.
- Scrape the batter into the prepared loaf tin and level out.
- Bake in the oven for 50-60 minutes or until the cake is golden brown on top.
- While the cake is baking add the flaked coconut to a dry frying pan and cook over a medium heat for a few minutes until lightly browned.
- When the cake is out of the oven make the glaze. Heat the sugar and lime juice in a small pan until simmering and the sugar has dissolved.
- When the cake has cooled for a few minutes brush with the lime syrup.
- Sprinkle the toasted coconut over the top of the cake. Finish by sprinkling the reserved lime zest over the top.
- Leave the cake to cool. in the tin for third minutes then cool completely on a wire rack.
I’m very proud to announce that Surrey K has been featured in Darling Magazine (Kingston, Surbiton, Teddington), p34 as part of the Riverside Walk food blogging event.
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