Coconut Lime Loaf Cake

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Coconut Lime Loaf Cake-this simple loaf cake is moist, tender, and will transport you to a tropical paradise! The coconut and lime flavors are a match made in heaven! 

Coconut Lime Loaf Cake

Today is Josh’s birthday and we are celebrating with balloons, party hats, and Coconut Lime Loaf Cake! Josh loves all things lime. He usually asks for Key Lime Pie or a Key Lime Tart for his birthday dessert, but this year we are celebrating with cake. Caleb wanted a cake so Josh picked his favorite Coconut Lime Pound Cake to make Caleb happy. He’s a good dad, he always puts his boys first…and I think everyone wins with this simple loaf cake, it is amazing! Everyone loves it!

Coconut Lime Loaf Cake Recipe

I love making loaf cakes because they are super simple and very forgiving. I don’t have to make layers and I don’t have to worry about frosting the cake. This cake gets baked in a loaf pan and there is no frosting involved, just a simple lime glaze.

Coconut Lime Loaf Cake Recipe

The cake is made with coconut milk, coconut oil, coconut extract, and coconut! The coconut game is strong! Don’t worry, we left room for some lime too. The cake has fresh lime juice, zest, and a lime glaze. The combo of coconut and lime is perfection!

Coconut Lime Loaf Cake Recipe

After I get the batter in the pan, I sprinkle the cake with a little coconut. The coconut automatically gets toasted in the oven, creating a nice toasted coconut top! Drizzle with the lime glaze and you have one beautiful cake!

Coconut Lime Loaf Cake Recipe

Cut the cake into thick slices and serve! The cake is moist, tender, and full of coconut and lime flavor. You will feel like you are on a tropical island after one bite!

This easy Coconut Lime Loaf cake is the perfect dessert for spring and summer! We hope you enjoy it as much as we do!

Coconut Lime Loaf Cake Recipe

Coconut Lime Loaf Cake

This simple coconut lime loaf cake will transport you to a tropical island! It is a great dessert for spring and summer!
5 from 2 votes
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Servings
1 loaf cake

Ingredients

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 tablespoons lime zest
  • 3/4 cup coconut milk
  • 1/2 cup coconut oil melted and cooled
  • 2 large eggs slightly beaten
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon coconut extract
  • 1/2 cup plus 3 tablespoons sweetened flaked coconut, divided

For the lime glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lime juice

Instructions

  1. Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lime zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  3. In a separate medium bowl, combine the coconut milk, coconut oil, eggs, lime juice and coconut extract.
  4. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Stir in a 1/2 cup coconut. Pour batter into prepared loaf pan. Sprinkle remaining 3 tablespoons of coconut over the loaf cake. Pound on the counter so the loaf cake is evenly set in the pan.
  5. Bake for 60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  6. While the loaf cake is cooling, make the lime glaze. In a small bowl, whisk together powdered sugar and lime juice. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. This looks AMAZING! What a perfect recipe while you’re off in Hawaii on vacation…too tropical! Unfortunately, I live in a part of the world where you can’t find coconut extract anywhere! Trust me, I’ve looked. I’m going to just try the loaf without it and hope for the best! Fingers crossed!

    2. I used canned coconut, well shaken, and it was perfect. I’m definitely making it again. It’s a keeper.

  1. Is it possible to reduce the the sugar? I love coconut my husband doesn’t. Will he really taste the coconut strongly? I will leave off the top layer of coconut. Can I substitute palm sugar? Can I use gluten free flour?  Thanks very much sorry for all the questions. 🙂

    1. I made this a few nights ago using 1 & 1/2 cups Pillsbury Gluten Free all purpose flour, and I used about 1 tablespoon lime juice in place of the zest (only because I had already used the zest on a regular wheat loaf for my husband), and the gluten free was AMAZING! It is so super, super moist (even after a few days now) that I want to try to incorporate the coconut oil and coconut milk into my banana bread recipe to see if it moistens it up a bit. The Pillsbury GF flour had previously yielded a dry, crumbly banana bread (I had never tried that brand of GF all purpose flour, so I’ve been testing it out on various recipes), but this recipe turned out reeeeeally good. I highly recommend it. As for reducing the coconut flavor, just eliminate the 1/2 teaspoon of coconut extract (and perhaps some or all of the flake coconut) and that will help significantly with the coconut flavor. I don’t think the coconut milk nor coconut oil will be very noticeable if you remove the extract and/or flake coconut. it’s really delicious, I highly recommend it.

  2. This looks really tasty and sounds pretty simple. Happy Birthday to Josh…he is a sweet dad to put his son’s desire for cake before his own wishes

    1. I made this a few nights ago using 1 & 1/2 cups Pillsbury Gluten Free all purpose flour, and I used about 1 tablespoon lime juice in place of the zest (only because I had already used the zest on a regular wheat loaf for my husband), and the gluten free was AMAZING! It is so super, super moist (even after a few days now) that I want to try to incorporate the coconut oil and coconut milk into my banana bread recipe to see if it moistens it up a bit. The Pillsbury GF flour had previously yielded a dry, crumbly banana bread (I had never tried that brand of GF all purpose flour, so I’ve been testing it out on various recipes), but this recipe turned out reeeeeally good. I highly recommend it.

  3. Nice idea. I too love lime, and cocnut.  But…..my teeth hurt just radng the recipe.  Almost as much sugar as flour,  sweetned coconut, and powdered sugar.
    I will be making it, but changing it to make it healthier,
    Whole wheat pastry, 1/2 to 2/3 c.  honey or maple syrup, and unsweetned coconut.  I make a frosting with cream cheese and honey, which I will add lime to.
    I haven’t used white sugar in over 30 years, and don’t miss it at all. Either do those who eat my treats. 🙂
    No one needs that much of a sugar hight, especially kids.
    Thanks for the idea of a lime cake.

    1. Chill out lady! You don’t need to make this if you don’t want to. You might want to reread your comment and think of how you want to rephrase it if you want to be an active member of society. Otherwise please don’t bother?

  4. Happy Birthday Josh! Today is also my husband’s birthday (the big 50!), and we also have two sons. Our youngest son, especially, is going to love this recipe. Can’t wait to try it!

  5. The loaf cake looks delicious! I can’t wait to make this recipe. I’m new to baking. How long do we “whisk” the ingredients together? Also, do I need to use an electric hand mixer?

  6. I made 2 loaves of this for the first time few nights ago – one loaf exactly as written minus the glaze (my husband’s request), and another loaf using Pillsbury Gluten Free all purpose flour, and used about 1 tablespoon lime juice in place of the zest (only because I used all the zest on the first loaf. IT IS FREAKING AMAZING! My husband loved his regular loaf, and I have been in HEAVEN with the GF loaf. It is so super, super moist (even after a few days now) that I want to try to incorporate the coconut oil and coconut milk into my banana bread recipe to see if it moistens it up a bit. Cooking gluten free often yields dry, crumbly bread stuff, but this one is SOOOOOO GOOOOOD. Thank you!! 🙂

    1. Oh, and I used canned coconut milk as opposed to carton coconut milk, but only because the canned is what I had on hand as we cook with that a lot (one can divided perfectly between the 2 loaves.). Heavenly!! 🙂

  7. This cake turned out fabulous. Super moist, rich and lime-y! I added more lime juice as I didn’t have enough zest. In future, I would cut down on sugar or leave off the glaze. It was a wee bit sweet for these tastebuds.

    1. I haven’t tried it. I am not sure if it will stick. You can wait and make the glaze and then top it with toasted coconut.


  8. This loaf is outstanding!  The texture is perfect for a loaf, and the flavour combination is truly delicious. Thank you!

  9. I just made this and haven’t tasted it yet but it looks and smells wonderful. But just a heads up—I know oven temps can vary and that’s probably what happened but I set a timer to check this at 45 min and I’m concerned even that may have been too long. The cake is very brown. And the coconut on top tastes a bit burned. Just maybe start checking this at 35-40 minutes just to be safe.


  10. I’ve made this cake for the 5th time today over the span of a few months and i swear it keeps getting better and better! It’s so moist and so coconutty! It’s a definite winner!

  11. I love the idea of this, and I am a seasoned baker. It was pretty dry and crumbly, and I made the recipe as directed.

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