Coconut & Lime Drizzle loaf cake 🥥🍋

Name: Coconut & Lime Drizzle loaf cake 🥥🍋
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Ingredients: • 175g (¾ cup plus 1 tbsp) butter, softened, plus extra for greasing; • 175g (¾ cup minus 2 tbsp) caster (superfine) sugar; • Grated zest of 3 limes; • 3 large eggs; • 1 tbsp milk; • 150g (1 cup plus 2 tbsp) gluten-free self-raising (self-rising) flour; • ¼ tsp xanthan gum; • 50g (1¾oz) desiccated (dried shredded coconut; luice of 2 limes; • 50g (¼ cup) caster (superfine) sugar; 120g (generous ¾ cup) icing (confectioners*) sugar, sifted; • Juice of 1-2 limes; Grated lime zest; • Desiccated (dried shredded) coconut

12 steps

Prep:10minCook:1h 20min

This tropical-tinged loaf cake is dangerously easy to make, with a delightful finish that simply involves drizzling over a little icing and topping with lime zest & coconut. The drizzle ensures it's super-moist and infused with tons of lime, while the coconut in the sponge adds an instant explosion of tropical flavour.

Updated at: Thu, 17 Aug 2023 10:01:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories381.3 kcal (19%)

Total Fat19.8 g (28%)

Carbs48.9 g (19%)

Sugars35.1 g (39%)

Protein3.6 g (7%)

Sodium28.7 mg (1%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

175gbutter

softened, plus extra for greasing

1 Tbspmilk

150ggluten-free self-raising flour

¼ tspxanthan gum

50gdesiccated coconut

dried shredded

Instructions

Step 1

Preheat your oven to 160°C fan / 180°C / 350°F. Lightly grease a 900g (2lb) loaf tin (pan) and line with non-stick baking parchment.

Step 2

In a large mixing bowl, cream together your butter and sugar until light and fluffy (I prefer to use an electric hand whisk or a stand mixer for this).

Step 3

Add the lime zest and mix in, then crack in the eggs, one at a time, mixing in between each addition, until well combined.

Step 4

Mix in your milk, then sift in your flour and xanthan gum and fold in. Lastly, fold in your coconut.

Step 5

Spoon the mixture into your prepared tin & bake in the oven for 45-50 minutes until golden. If it's browning too much on top, cover with foil (shiny-side up) for the final 5-10 minutes. Check that it's cooked by sticking a skewer into the middle - if it comes out clean, then it's done.

Step 6

While the cake is baking, make the drizzle. Grab a small mixing bowl, add the lime juice and caster sugar, then mix until well combined.

Step 7

Use a skewer to poke lots of holes all over the top of the cake, while it's still hot, then gradually pour over all of the drizzle.

Step 8

Allow to cool briefly in the tin before transferring to a wire the tin before transferring to a wire rack to cool completely.

Step 9

For the icing, gradually add your lime juice to your icing sugar in a medium bowl. It should reach a smooth, slightly thick, spreadable consistency - bear in mind that you might not need all the lime juice, depending on how big your limes are!

Step 10

Once the cake has fully cooled, drizzle the icing all over the top of the cake.

Step 11

Finish with lime zest and plenty of extra desiccated coconut sprinkled on top.

Step 12

** use a dairy- free butter alternative & dairy-free milk*