Get the Recipe:
Coconut Lime Loaf Cake
This coconut lime loaf cake is soft, moist, and full of bright citrus flavor with plenty of coconut throughout. Made with coconut milk, fresh lime zest and juice, and finished with a sweet-tart glaze, it’s an easy loaf cake that feels fresh and special.
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.
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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.
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