From the kitchen
Coconut Lime Loaf Cake
A bright, tropical quick bread glazed with a tart lime and coconut milk drizzle.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 3/4 cups All-Purpose Flour
- 3/4 cup Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Canned Coconut Milk, well shaken
- 2 large Eggs
- 1/3 cup Melted Coconut Oil
- Zest of 2 Limes
- 1 cup Powdered Sugar and 2 tbsp Lime Juice, for glaze
Method
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk the flour, sugar, baking powder, baking soda, and salt together.
- In a separate bowl, whisk the coconut milk, eggs, melted coconut oil, and lime zest.
- Fold the wet ingredients into the dry just until combined, then pour into the prepared pan.
- Bake 50 to 55 minutes until a toothpick comes out clean. Cool, then whisk the powdered sugar and lime juice together and drizzle over the top.
Kitchen note
Coconut milk's structural fat is what keeps this loaf so moist days after baking — it will keep noticeably longer than a similar cake made with a lower-fat milk before drying out.
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