This cake is deliciously moist and sticky thanks to the coconut milk which is poured over the top of the cake whilst it's still warm. The lime in this recipe freshens the flavour up, making it perfect for summer.
As always I've used natural, whole ingredients only in this recipe. You can also make this cake vegan and gluten free if you wish (substitutions listed below).
Makes 10 slices
15 minutes prep, 1 hour cooking
Ingredients
175g coconut oil or olive oil
150g coconut sugar
3 eggs or flax eggs
230ml coconut milk
Zest of 4 limes
Juice of 1 lime
240g spelt or gluten-free flour
1 tsp baking powder
1 tsp bicarbonate of soda
6 tbs desiccated coconut
Topping
3 tbs coconut milk
Juice of 2 limes
3 tbs honey
3 tbs desiccated coconut
Method for Lime and Coconut Loaf Cake
Preheat oven to 180C/160C fan/350F gas. Grease a 20 x 10cm loaf tin and line with baking paper.
In a large bowl, cream together the coconut oil and sugar until you get a light batter (you may have to melt the oil a little to get it smooth). Gradually beat in the eggs and then the coconut milk and lime juice. Mix until well combined.
In another bowl combine the flour, baking powder, bicarbonate of soda, lime zest and desiccated coconut. Gradually add this to the batter and stir until just combined.
Transfer the cake mixture to the loaf tin and place in the oven for 50-55 minutes. Check after 50 minutes. You will know the cake is done when a skewer comes out clean from the cake.
While the cake is cooking prepare the topping. Simmer the lime juice and honey on a low heat for approximately 10 minutes until is has reduced down to a sticky syrup.
When the cake is done, use a skewer to prick holes all over the cake. Gently pour the 3 tbs of coconut milk all over the surface of the cake. Then brush the lime syrup over the top of the cake and immediately sprinkle over the desiccated coconut.
Allow to cool and then store in airtight container for 3-4 days.
For more healthier sweet ideas:
