This Coconut Lime Loaf is a rich, moist vegan cake packed with fresh lime flavour and sweet shredded coconut. It has a dense, tender crumb and a bright citrus finish that makes it perfect for dessert or an afternoon treat.
The loaf is topped with a soft coconut lime frosting made with coconut cream instead of butter, then finished with extra coconut and lime zest. It is simple to make, fragrant, and full of fresh tropical flavour.
Coconut Lime Loaf serves: 8-10
Prep time: 10 minutes
Bake time: 50 minutes
Total time: 1 hour
You will need
• 2 ½ cups/300g all-purpose flour
• 1 cup/200g granulated sugar
• ½ tsp/3g salt
• 2 tsp/8g baking powder
• ½ tsp/2g baking soda
• ½ cup/120ml neutral oil
• 1 cup/235ml low-fat coconut milk
• 2 tbsp/12g lime zest (2-3 large)
• 5 tbsp/75ml lime juice
• ¾ cup/75g sweetened shredded coconut
• 1 1/2 cup/180g powdered sugar
• 4 tbsp/60ml coconut cream (cold)
• 1 tsp/2g lime zest
• Sweetened shredded coconut to finish
1. Preheat oven to 350° F/175 C. Grease an 8” x 4”/20cm x 10cm loaf pan and line with parchment with overhang in at least one direction. In a large bowl, combine flour, baking powder, baking soda, sugar, and salt.
2. Make a well in the center and add the low-fat coconut milk and oil. Whisk or use a handheld mixer until smooth.
Pour in the lime juice and zest and beat until completely smooth, working quickly once the lime juice is added.
3. Fold in the shredded coconut
Then scrape the batter into the prepared pan and level the top.
4. Bake for 45-55 minutes, until golden brown, set in the center, and a skewer inserted comes out clean. Allow to cool in the pan for at least 20 minutes before transferring to a cooling rack.
5. When the loaf is mostly cool, whip the cold coconut cream with lime zest and half the powdered sugar until smooth.
Add the remaining powdered sugar and whip until thick, glossy, and very smooth, adding more powdered sugar if too soft.
6. Spread the frosting over the loaf and allow it to set. Sprinkle with shredded coconut and lime zest. Store in an airtight container in the fridge for up to 3 days and bring to room temperature before serving.
Tips and tricks! • Neutral oils like canola, sunflower, or vegetable oil will give the strongest lime flavour. For a more sophisticated loaf, replace half or all of the oil with a high quality olive oil.
• Use low-fat coconut milk for the cake, as full-fat coconut milk can make the loaf overly dense. If your coconut milk does not contain emulsifiers, the separated coconut cream can be used for the frosting.
• To retrieve coconut cream, leave the can undisturbed in the fridge overnight, open it without inverting, and scoop out the solidified portion. Shake or stir the remaining coconut milk before using it in the cake.
• The frosting is not stable for an extended period at room temperature.
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