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This cake has an intense coconut flavor thanks to 4 different coconut products: coconut oil, shredded coconut, full-fat coconut milk, and coconut cream powder! This recipe is adapted and inspired by Pierre Herme’s coconut loaf recipe, which adds a little ground coriander to the batter to help the coconut flavor come out! Granted, his recipe requires 2 tablespoons of coriander added to the batter. I only used a teaspoon because my coriander is kind of strong, and I freshly ground it. He also requires you to blend the coconut into a fine powder, which I also used!
When the cake was cool, I drizzled coconut lime icing over it. However, you can omit it if you want to decrease the sugar.
A simple baking tip for you guys: pipe a line of softened butter down the center of your loaf before baking it so that it splits in the center while baking! Another tip is to place your pan on two baking sheets stacked on top of each other so that it insulates the bottom and prevents the bottom from browning too much!
Coconut Lime Loaf Cake
- Total Time: 85 minutes
- Yield: one 8x4 loaf 1x
- Diet: Vegetarian
Description
Light and fluffy coconut lime loaf – makes on 8×4 loaf.
Ingredients
1 1/2 cups (80 g) unsweetened finely shredded coconut, plus additional for garnish
1 1/4 cups (250 g) granulated sugar
1 tbsp lime zest
1 tsp ground coriander
1 tsp baking powder
1/2 tsp kosher salt
1/4 cup (57 g) unsalted butter, room temperature
1/4 cup (57 g) coconut oil, solid
3 eggs, room temperature
2 tsp vanilla extract
1/4 cup (28 g) coconut cream powder
3/4 cup full-fat coconut milk
1 1/2 cups (180 g) all-purpose flour
Icing
1 1/4 cup (140 g) powdered sugar
2 tbsp lime juice
1 1/2 tbsp coconut water or milk
Instructions
- Preheat the oven to 350°F. Grease a 8×4-inch loaf pan with butter and lightly coat with 2 tbsp of shredded coconut. Set aside.
- Blend coconut with 2 tbsp of sugar until it’s a fine powder. Don’t overblend, as it’ll get oily! Set aside.
- In a mixing bowl, add the remaining sugar, lime zest, and coriander. Use your hands to rub the sugar into the zest for about 1 minute. This helps the lime zest express its oils and makes your cake more flavorful! Add the butter and solid coconut oil and mix at high speed for 3 minutes or until light and fluffy. Add the eggs one at a time, mixing in between each addition. Scrape down the bowl, add vanilla, and mix until well combined. Add the blended coconut mixture and mix for 30 seconds. Add coconut cream powder and mix for an additional 30 seconds. Finally, add the coconut milk and mix until well combined, for about 1 minute. The mixture might look curdled and separate, but don’t worry – this is normal! Sift in the flour and use a spatula to fold until the flour is well combined and there are no dry pockets of flour in the batter.
- Pour the batter into your prepared pan and smooth it into an even layer. OPTIONAL: Pipe a thin line of butter down the center of the batter so that the cake splits down the center when baking.
- Bake the cake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. Cover the cake with foil after 30 minutes of baking, as it will get very dark otherwise!
- Once the cake is done, cool it for 10 minutes before turning it out onto a rack to cool completely.
- When the cake is cool, make the glaze by whisking together the powdered sugar, lime juice, and coconut water (or milk) until it’s smooth. Pour the glaze over the cake until it’s completely covered. Sprinkle with additional shredded coconut and lime zest and let the glaze set for 15 minutes before serving.
Notes
- Since the cake as quite a lot of egg in it for structure, I would not replace the eggs in this recipe.
- This recipe is adapted from Pierre Herme’s Coconut Loaf recipe
- Prep Time: 15
- Cook Time: 70
- Category: Desserts, Cake
- Method: Easy
- Cuisine: American
