Lime & Coconut Cake (loaf) – easy

I love a soft coconut cake, and this easy Lime & Coconut loaf is one of my favourites. The bright citrus of lime cuts through the richness of coconut to create a light, tender cake with a crisp, pale crust. It’s a straightforward loaf to bake and works well for afternoon tea, a picnic or a simple dessert with custard.

This recipe is written for a 2 lb loaf tin and yields about 10 generous slices. The cake combines classic ingredients—butter, caster sugar, eggs and self-raising flour—with desiccated coconut and fresh lime zest and juice. A simple lime icing and a sprinkle of extra coconut and zest finish it beautifully.

Ingredients for a Lime & Coconut Loaf Cake

This is an uncomplicated recipe with pantry-friendly ingredients. You’ll need three limes in total: the zest of two goes into the cake, two tablespoons of lime juice loosen the batter, and the zest and juice of the third are used in the icing and decoration.

Butter – 175 g, softened (unsalted or salted is fine)
Caster sugar – 175 g
Eggs – 3 large (free-range if preferred)
Self-raising flour – 175 g
Baking powder – 1 level teaspoon
Desiccated coconut – 75 g for the cake, plus 25 g for decoration
Limes – zest of 2 limes for the cake, 2 tbsp lime juice to loosen the batter; zest of the 3rd lime and its juice for the icing
Icing – 100 g icing sugar mixed with 1–2 tbsp lime juice to make a thick, smooth glaze

Recipe steps for this Lime & Coconut Cake

(Full recipe quantities and timings are given below in the recipe details.)

Step 1 – Cream the butter and sugar

Preheat the oven to 180°C (160°C fan) / Gas Mark 4 / 350°F. Line and lightly grease a 2 lb loaf tin or use a loaf liner. In a bowl, beat the softened butter and caster sugar until light and fluffy. You can do this by hand with a wooden spoon or use a stand mixer.

Beat in the eggs one at a time, then fold in the self-raising flour, baking powder, the zest of two limes and 75 g desiccated coconut. Add 2 tablespoons of lime juice to loosen the mixture slightly so it has a smooth, spoonable consistency.

Step 2 – Fill the loaf tin

Spoon the batter into the prepared 2 lb loaf tin and smooth the top with the back of a spoon. Bake in the centre of the preheated oven for 45–50 minutes. Check the cake after 45 minutes; it should be golden and firm to the touch. A skewer inserted into the centre should come out clean when the cake is fully baked.

Step 3 – Cool the loaf

Remove the tin from the oven and allow the loaf to cool completely in the tin. It must be completely cold before you add the icing—if the loaf is still warm the icing will run and the decoration will become messy.

Step 4 – Make the icing and decorate

For the icing, mix 100 g icing sugar with 1 tablespoon of lime juice and stir to a thick, smooth paste. Add the second tablespoon of juice only if needed to reach a spreadable but not runny consistency.

Mix 25 g desiccated coconut with the zest of the remaining lime in a small bowl. Spoon the icing down the centre of the cold loaf and spread gently to the edges with a spoon. Sprinkle the coconut and lime zest down the middle for a simple, attractive finish.

Top tips for your Lime & Coconut Loaf

Desiccated coconut gives the cake a soft, tender crumb — the texture is meant to be moist and easy to slice.
Make sure the loaf is completely cold before you add the icing to avoid melting or running.
If freezing, do so without the icing. Wrap well and use within one month. Defrost at room temperature, then add the icing fresh.

How to serve

Serve thick slices with a cup of tea, or warm slices with custard for a comforting pudding. This cake also makes a great treat to take to a gathering because it slices cleanly when cold.

Practical details

Equipment: 2 lb loaf tin (a 2 lb tin holds roughly 2 pints of water). Loaf liners are very handy if you have them.

Other easy loaf cakes

Jam & Coconut Loaf Cake
Cherry Madeira Loaf Cake
Lemon Drizzle Loaf Cake
Chocolate Loaf Cake
Easy Ginger Loaf Cake
Golden Syrup Loaf Cake

Recipe

Servings: 10 | Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour

Ingredients

175 g softened butter
175 g caster sugar
3 large eggs
175 g self-raising flour
1 level teaspoon baking powder
75 g desiccated coconut (in the cake)
Zest of 2 limes and 2 tbsp lime juice
For the icing: 100 g icing sugar, 1–2 tbsp lime juice
For decoration: 25 g desiccated coconut + zest of 1 lime

Instructions

Preheat oven to 180°C / 160°C fan / Gas 4. Line and grease a 2 lb loaf tin or use a loaf liner.
Cream the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time.
Fold in the self-raising flour, baking powder, lime zest (from 2 limes) and 75 g desiccated coconut until combined.
Add 2 tablespoons lime juice to loosen the batter slightly and mix to a smooth consistency.
Spoon into the prepared tin and bake in the centre of the oven for 45–50 minutes. Test with a skewer; it should come out clean and the cake should feel springy.
Cool completely in the tin before removing. Do not ice while warm.
For the icing, mix 100 g icing sugar with 1 tbsp lime juice; add a second tablespoon only if needed to reach a thick but spreadable glaze.
Mix 25 g desiccated coconut with the zest of the remaining lime. Spoon the icing down the centre of the cold loaf and sprinkle with the coconut-zest mix.
Slice and serve.

Notes & Nutrition

Nutrition per serving (approximate): 386 kcal. Nutrition values are estimates and intended as a guide only.

Enjoy your Lime & Coconut Loaf Cake — soft, zesty and perfect for sharing.