Moist Coconut Lime Loaf Cake
This coconut lime loaf cake is the kind of weekend bake that comes together with a couple of bowls and a whisk, no mixer needed. The crumb stays soft and tender from coconut milk and yogurt, while fresh lime zest gives it a bright, clean citrus note that cuts through the sweetness.
A thick lime glaze poured over the top seeps into the surface, then sets with a slight crackle. Every slice has a hint of floral coconut on the back end, and the lime keeps it tasting fresh even on day two.
What Makes This Loaf a Keeper
I keep coming back to this one because it manages to feel both rich and light at the same time. The coconut adds a gentle chew, but the lime stops it from ever feeling heavy or cloying. It is the sort of cake you can eat a thin slice of with afternoon tea, then go back for another without thinking twice.
It also holds up beautifully. The glaze seals in moisture, and the crumb stays soft even straight from the fridge. A quick toast in the pan gives the edges a crisp bite if that is your thing.
Ingredients
- 1 ¾ cups all-purpose flour: spoon and level for an accurate measure
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- Zest of 2 limes: about 2 tablespoons, avoid the bitter white pith
- ½ cup unsweetened shredded coconut: plus a little more for the top
- 2 large eggs: at room temperature
- ½ cup full-fat coconut milk: well shaken before measuring
- ¼ cup plain yogurt: Greek or regular, any fat level works
- ½ cup vegetable oil: or another neutral oil
- 2 tablespoons fresh lime juice: from the zested limes
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1-2 tablespoons fresh lime juice: for the glaze
Variations / Substitutions
- Lemon: swap the lime zest and juice for lemon, and skip the shredded coconut for a cleaner citrus loaf.
- Coconut oil: use melted and cooled coconut oil instead of vegetable oil for a deeper coconut flavor.
- Dairy-free: replace the yogurt with a plain dairy-free alternative or an equal amount of extra coconut milk.
- Spice: add ½ teaspoon ground cardamom or ginger to the dry mix for a warm, spicy note.
- Rum glaze: stir a teaspoon of dark rum into the glaze for a tropical twist.
For another sunny bake, try my Pineapple Upside-Down Cake.
How To Make Coconut Lime Loaf Cake
Step 1: Mix the Dry Ingredients
In a large bowl, whisk the 1 ¾ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 cup sugar, and the lime zest. Use your fingertips to rub the zest into the sugar for a few seconds. This releases the oils and makes the lime flavor run deeper through every crumb.
The mixture will look speckled and smell bright and sharp. That is exactly what you want before any liquid goes in.
Step 2: Whisk the Wet Ingredients
In another bowl, whisk the 2 eggs, ½ cup coconut milk, ¼ cup yogurt, ½ cup oil, 2 tablespoons lime juice, and 1 teaspoon vanilla. Keep going until the mixture is smooth and no streaks of egg white remain.
It will look thick and creamy, with a pale yellow hue. The coconut milk thickens as it blends with the yogurt and oil, so do not worry if it seems a bit heavy.
Step 3: Fold the Batter Together
Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula just until the flour disappears and the batter comes together. Then fold in the ½ cup shredded coconut.
Stop folding the moment there are no dry pockets. Overmixing can develop the gluten and make the loaf tough instead of tender. A few small lumps are fine.
Step 4: Bake the Loaf
Preheat your oven to 350°F (175°C). Grease a 9×5-inch metal loaf pan and line it with parchment paper, leaving a little overhang on the long sides. Scrape the batter into the pan and smooth the top. Bake on the middle rack for 50 to 55 minutes.
The loaf is ready when the top is deeply golden and a toothpick inserted into the center comes out with a few moist crumbs, not wet batter. The center will feel firm with a slight spring when you press it.
Coconut oil can brown fast, so check at the 35-minute mark. If the top is getting too dark, tent it loosely with foil and let it finish baking through.
Step 5: Glaze and Slice
Let the loaf cool in the pan for 10 minutes, then use the parchment to lift it onto a wire rack. Cool completely before glazing. Stir the 1 cup powdered sugar with 1-2 tablespoons fresh lime juice, adding the juice a little at a time until you have a thick but pourable glaze.
Pour the glaze over the top of the loaf, letting it drip down the sides. Scatter a little extra shredded coconut over the wet glaze while it sets. Slice while the glaze is just set but still soft, so each piece has that crackly top and tender crumb underneath.
A Few Things That Help with This Cake
- Room temperature eggs: blend into the wet mix more evenly. Pull them from the fridge 30 minutes ahead or set them in a bowl of warm water for 10 minutes.
- Toasting the coconut: in a dry skillet over medium heat for 2 to 3 minutes deepens the flavor. Let it cool before folding into the batter.
- Check early: since every oven runs a little differently. Start testing for doneness at 45 minutes and watch for the visual cues.
- Thin the glaze: with an extra drop of lime juice if it sits too thick on the cake. A too-thick glaze can tear the crumb when you try to spread it. If it gets too thin, whisk in a spoonful of powdered sugar.
Bake times by pan size and material:
| Pan Size | Material | Time |
|---|---|---|
| 9×5-inch | Metal | 50-55 mins |
| 8×4-inch | Metal | 55-60 mins |
| 9×5-inch | Glass | 60-65 mins |
Keeping the Cake Fresh
- Refrigerate:: Store the loaf in an airtight container in the fridge for up to 5 days. The crumb stays moist, and the lime flavor holds strong.
- Reheating:: Warm individual slices in the microwave for 15 to 20 seconds, or pop them in a toaster oven to bring back a bit of crispness at the edges.
What to Serve with the Loaf
A thick slice works well with a mug of strong black tea, which balances the sweetness and brings out the lime. For a brunch spread, tuck it next to a bowl of fresh mango and pineapple to keep the tropical theme going.
Frequently Asked Questions
Can I use sweetened shredded coconut?
Yes. Reduce the granulated sugar by 2 tablespoons to keep the sweetness in check, since sweetened coconut adds quite a bit of extra sugar.
Can I use light coconut milk instead of full fat?
You can, but the loaf will be a little less rich and the crumb may dry out a day faster. Full-fat gives the best texture and keeps the cake moist longer.
Can I make this gluten-free?
Yes. Swap the all-purpose flour for a 1-to-1 gluten-free flour blend that contains xanthan gum. The texture will be slightly more delicate, but it bakes up well.
Can I freeze this loaf?
Absolutely. Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then glaze and slice.
Why did my loaf sink in the middle?
A sunken center usually means the batter was overmixed or the cake was pulled from the oven before it was fully set. Try folding just until combined and bake until a toothpick comes out with only moist crumbs.
Coconut Lime Loaf Cake Recipe
Ingredients
Method
- Whisk together the flour, baking powder, salt, sugar, and lime zest. Rub the zest into the sugar with your fingers.
- In a separate bowl, whisk the eggs, coconut milk, yogurt, oil, 2 tablespoons lime juice, and vanilla until smooth.
- Pour the wet mix into the dry and stir just until combined. Fold in the shredded coconut.
- Pour the batter into a greased and parchment-lined 9×5-inch loaf pan. Bake at 350°F (175°C) for 50-55 minutes, until golden and a toothpick inserted in the center comes out with moist crumbs.
- Cool completely, then whisk the powdered sugar with the remaining lime juice to make a glaze. Pour over the loaf, top with extra coconut if you like, and slice.
