This coconut lime loaf cake is soft, tender, and full of bright citrus flavor with plenty of coconut woven throughout. It’s the kind of cake that feels sunny and fresh but still simple enough to make on a regular week.
There’s something about coconut and lime together that just works. The coconut keeps things mellow and slightly sweet, while the lime cuts through with just enough brightness to keep it interesting.
This loaf leans into that balance. It’s not as dense as a pound cake, but it still has that satisfying, sliceable texture. The crumb is moist and tender, thanks to a mix of butter and oil, a little yogurt, and rich coconut milk. And then there’s the glaze — sweet, tangy, and just thick enough to settle into all the little nooks on top.
It’s an easy cake, but it feels like something special.
Why You’ll Love This Coconut Lime Loaf Cake
- Bright but balanced flavor. The lime is noticeable without overpowering the coconut. The zest brings fragrance, while the juice adds just enough tang.
- Moist, tender texture. A combination of butter and oil gives you the best of both worlds for flavor and softness.
- Coconut in every bite. Coconut milk in the batter and shredded coconut folded in for texture make the flavor feel layered instead of one-note.
- Simple but beautiful. The glaze and toasted coconut topping make it look bakery-worthy without adding fuss.
Key Ingredients
- Full-fat canned coconut milk – This adds richness and real coconut flavor. Be sure to use canned coconut milk, not the refrigerated beverage version.
- Fresh lime zest and juice – Zest goes into the sugar to release its oils and build flavor from the start. The juice shows up in both the batter and the glaze. Be sure to zest the limes before juicing them. If you need a quick refresher, here’s how to zest and juice citrus.
- Butter + neutral oil – Butter gives flavor, while oil keeps the loaf soft and moist for days.
- Greek yogurt (or sour cream) – Adds tenderness and structure without making the cake heavy.
- Sweetened shredded coconut – It adds texture and reinforces the coconut flavor throughout the crumb.
How to Make Coconut Lime Loaf Cake
Infuse the sugar.
Rub the lime zest into the granulated sugar until it’s fragrant and slightly damp. This step makes a big difference in how bright the final flavor tastes.
Whisk in the wet ingredients.
Melted butter, oil, eggs, coconut milk, yogurt, lime juice, and a touch of coconut extract come together easily.
Add the dry ingredients gently.
Stir just until mostly combined. Over-mixing can make a loaf cake dense, so keep it light.
Fold in the coconut.
This gives the crumb those visible bits of coconut you see in the slices.
Bake until golden.
The top should be lightly browned, and a toothpick inserted in the center should come out clean.
Glaze once cool.
Let the cake cool completely before glazing so the icing sets nicely instead of melting into the surface.
Tips for Success
- Use canned coconut milk. Shake the can well before measuring so it’s evenly combined.
- Don’t skip rubbing the zest into the sugar. It’s a small step that makes the lime flavor more pronounced.
- Check early. Ovens vary, so start checking around the 45-minute mark.
- Let it cool completely before glazing. This keeps the glaze thick and opaque like in these photos.
Variations and Serving Ideas
- Toast the coconut for a deeper coconut flavor. If you’ve never done it before, here’s how to toast coconut.
- Skip the garnish for a simpler everyday look.
- Serve with lightly sweetened whipped cream and extra lime zest.
- Warm a slice slightly and add a little butter for a more indulgent treat.
How to Store
Store tightly covered at room temperature for up to 3 days.
For longer storage, wrap individual slices tightly and freeze for up to 2 months. Freeze without the glaze for the best results. Thaw at room temperature before serving.
Bring on the Bright Flavors
If you love bright citrus desserts or anything with coconut, this loaf is an easy one to add to your baking list. It’s simple to make, slices beautifully, and feels just a little bit special without requiring anything complicated.
If you’re especially drawn to this flavor combination, you might also enjoy my coconut lime cookies for a soft, chewy take on the same tropical pairing. And if you’re in the mood for something chilled instead of baked, my lemon icebox pie with a coconut crust has that same bright, fresh vibe in a no-bake dessert.
More Citrus Desserts
Coconut Lime Loaf Cake
Ingredients
For the cake:
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- zest of 2 limes
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ¼ cup (60 ml) neutral oil, like vegetable or canola oil
- 2 large eggs
- ½ cup (120 ml) full-fat coconut milk, canned, not the beverage; shake well
- ¼ cup (56 g) plain Greek yogurt, or sour cream
- 2 tablespoons (30 ml) fresh lime juice
- ½ teaspoon coconut extract, optional but recommended
- ½ cup (40 g) sweetened shredded coconut
For the glaze:
- 1 cup (110 g) confectioners’ sugar
- 1 to 2 tablespoons (15 to 30 ml) fresh lime juice, plus more as needed
- ½ to 1 tablespoon coconut milk, optional, for richness
- toasted coconut flakes, lime zest, or lime slices, for garnish
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment and lightly grease any exposed parts of the inside of the pan.
- Whisk together the flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- In a large bowl, rub the lime zest into the sugar with your fingers until fragrant.
- Whisk in the melted butter, oil, eggs, coconut milk, sour cream, lime juice, and extract.
- Add the dry ingredients and stir just until mostly combined, then fold in the shredded coconut.
- Pour the batter into the prepared pan and bake 45–55 minutes, or until a toothpick comes out clean and top is golden.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
To make the glaze:
- Once the cake has fully cooled, whisk together the confectioners’ sugar, 1 tablespoon lime juice, and 1/2 tablespoon coconut milk. Add more juice and/or milk if needed for consistency.
- Drizzle over the top of the cooled cake. Garnish as desired.
Video
Notes
- Use canned coconut milk. Shake well before measuring so the cream and liquid are fully combined.
- Don’t skip rubbing the zest into the sugar. This helps release the oils and intensifies the lime flavor.
- Glaze consistency. Start with 1 tablespoon lime juice and add more as needed for a thick but pourable glaze. If you’re also using coconut milk, start with the lesser amount as well then adjust as needed. This recipe makes a generous amount of glaze.
- Storage. Store tightly covered at room temperature for up to 3 days. Freeze unglazed slices for up to 2 months.
- Garnish tip. Toasted coconut adds texture and deeper flavor. A little extra lime zest adds a pop of color.
