Lime and coconut loaf cake

8 servings Prep: 15 mins, Cooking: 50 mins

By Independent Contributor December 28 2020
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

For the cake
150 g unsalted butter — melted
1 1/3 cup all-purpose flour
2 1/2 tsp baking powder
3/4 cup golden castor sugar — or regular castor sugar
2/3 cup dessicated coconut
3 large eggs
1/2 fresh lime juice
1 tbsp lime zest
For the glaze
1 cup icing sugar
3 tbsp fresh lime juice
2 tbsp lime zest
To garnish
1/2 cup coconut flakes — toasted
lime slices — fresh or candied
Tap for ingredients
Tap for ingredients



Preheat the oven to 180°C.

Grease a standard size loaf tin well with non-stick cooking spray. Line with baking paper if you wish.

Place the flaked coconut (topping/garnish) in the oven for a few minutes to toast, remove and set aside for decorating later.

In the meantime, melt the butter and set aside to cool.

Juice and zest the limes and set aside.

Combine the flour, baking powder, castor sugar and desiccated coconut in a mixing bowl and give it a whisk to ensure there are no lumps and it is well combined.

Now add the eggs, lime juice, zest and melted cooled butter to the dry ingredients and mix until well combined. Do not over mix though as you want a light fluffy batter.

Pour the batter into the greased and/or lined loaf tin and bake for around 50 minutes, or until the cake is golden and a cake tester or skewer inserted into centre comes out clean.

Leave in the tin to cool for around 5 – 10 minutes. Then remove from the tin, transfer to a wire cooling rack and cool completely

Once cooled, pour over the glaze and garnish with the toasted coconut flakes and sliced limes


Leave the cake on the cooling tray while glazing and place a board or baking/wax paper underneath to catch any run off from the glaze (If you glaze the cake on the serving plate the run off will pool around the sides and might make it soggy).

Sieve the icing/powdered sugar into a bowl (this is important in order to prevent lumps)

Add the lime juice and zest and mix until a smooth, lump free, glaze forms.

Pour slowly and evenly over the cake, letting it drizzle down the sidesGarnish with the toasted coconut flakes and sliced limes or with toppings of your choice.

Reprinted with permission from Vanessa Vermaak, follow along on Instagram for more recipes.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.