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    Lime and coconut loaf cake with lime glaze

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    Lime and coconut loaf cake with lime glaze

    • Preparation time: 20 minutes
    • Cooking time: 1 hour 10 minutes

    Serves: 10


    225g unsalted butter, plus extra for greasing

    290g golden caster sugar

    4 large eggs

    4 limes, zest of all, plus extra to serve; juice of 2

    2 tsp vanilla extract

    175g self-raising flour

    30g desiccated coconut

    25g ground almonds

    2 tbsp whole milk


    1. Preheat the oven to 170˚C, gas mark 3. Lightly butter a 1kg loaf tin and line with parchment. Using an electric whisk, beat the butter and 225g sugar until light and creamy. Beat in the eggs one at a time. Add ½ the lime zest and the vanilla. Now beat in the flour, a pinch of salt, the desiccated coconut, ground almonds and milk to make a thick batter. Tip the batter into the tin and smooth the top. Bake for 1 hour-1 hour 10 minutes, until a skewer inserted in the middle comes out clean.

    2. While the cake cooks, combine the remaining 65g sugar, lime zest and all the lime juice in a small bowl. Pierce the hot cake all over with a skewer and pour over the surface. Cool in the tin, then remove and scatter over the extra zest to serve.


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