Coconut Lime Loaf Cake – incredibly easy loaf cake with the best crumb ever! You will love the coconut and lime flavors together!
If you can feel really strongly about a recipe, than I do about this one. I have been working on a loaf cake recipe that would meet the needs and I finally succeeded! And I am crazy about this cake!
It has the best crumb ever. It literally melts in your mouth, it’s that delicate. Plus, it has a flavor combination that’s falls into a tropical category. So perfect for Spring when we tend to crave tropical weather.
I love loaf cakes but I tend to be very picky about them. They look like a sweet bread but have a different crumb. All because the butter is creamed with sugar, just like you would do for a cake. They have to be domed, not at all sunk in. A successful loaf cake, in my opinion, has a domed top with a crack.
The secret to the perfect crumb is creaming the butter with sugar until light and fluffy. That’s what separates the loaf cakes from sweet breads. It creates a very delicate crumb that you look for in a cake. I also have to say that I prefer this kind of loaf cake from a pound cake, that tend to have a dense texture.
This loaf cake doesn’t need the glaze but I added is as an option. It’s just a thin layer of sweet lime glaze for those of you who like this type of finish to a loaf. If you prefer coconut flavor more than the lime flavor, I recommend using a coconut extract and a splash of cream instead the lime juice.
- 2 cups all-purpose flour
- 1 teaspoon and 1/2 baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 teaspoon and 1/2 lime zest
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup shredded unsweetened coconut
- 1/4 teaspoon coconut extract optional
- 3/4 cup buttermilk or sour milk
- 1 Tablespoon fresh lime juice
- 1/4 cup sifted powdered sugar
- 1 teaspoon lime juice
- Preheat the oven to 350 degrees F.
- Grease and flour a 9" by 5" loaf pan. Set aside.
- In a large mixing bowl, whisk together the dry ingredients ( flour, baking powder, baking soda, salt and coconut).
- In a large mixing bowl, cream butter for 30 seconds with an electric mixer.
- Gradually add sugar and beat until light and fluffy, at least 3 minutes.
- Add lime zest and mix well.
- Add eggs, one at a time, mixing well after each addition.
- Add extracts and mix well.
- Add the dry ingredients in three additions, alternating with the buttermilk and lime juice.
- Pour the batter into the prepared pan.
- Bake the cake for 42 to 45 minutes, or until the top is domed, cracked and golden brown AND the toothpick inserted into few places in the center comes out clean.
- Cool the cake for 10 minutes, then invert onto a cutting board and cool completely before glazing and slicing.
- Mix the glaze ingredients in a small bowl and drizzle over the cake.
Recipes from other bloggers:
Coconut Lime Waffles from Add a Pinch
Coconut Lime Dessert Shots from Lauren’s Latest
Coconut Banana Bundt Cake with Lime Glaze from Baked by Rachel
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