SARAH’S SLICE: Lime & Coconut Loaf Cake Recipe

• Books, Features, Food & Drink, Recipes
• 13th July 2026
• Cumbria Guide

LIME & COCONUT LOAF CAKE

Recipe courtesy; ‘Sarah’s Slice: Classic Bakes’, by Sarah Samuels
Publication Date: 24th October, 2026.

“This is one of my most popular café bakes and a recipe I was often asked to share. I also used to sell this at the local market, and it was always well received! It’s made with coconut milk from a tin, desiccated coconut and plenty of fresh lime for a bright, fragrant flavour. Finished with a warm lime drizzle, toasted coconut flakes and a little extra zest, it is a regular in my house.”

INGREDIENTS:

For the cake:

• 125g unsalted butter, softened
• 175g caster sugar
• 4 large free-range eggs
• 225g self-raising flour
• 60g desiccated coconut
• 4 limes, zested
• 150ml full-fat coconut milk

For the topping:

• 65g caster sugar
• 4 limes, juiced
• 2 tbsp coconut flakes, toasted

METHOD:

1. Preheat the oven to 180°c (160°c fan). Grease and line a 900g (2lb) loaf tin with baking parchment.
2. Place the butter and sugar into the bowl of a stand mixer and beat until light and fluffy.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Add the flour, desiccated coconut and lime zest, reserving a small amount of zest for decoration. Mix until just combined.
5. Pour in the coconut milk and mix again until smooth.
6. Spoon the mixture into the prepared tin and level the top.
7. Bake for 55 minutes or until a cake tester inserted into the centre comes out clean.
8. Place the lime juice and sugar into a small saucepan and warm gently until the sugar has dissolved.
9. Brush the warm drizzle over the hot loaf using a pastry brush, then sprinkle with the toasted coconut flakes and the reserved lime zest. Leave to cool completely in the tin before turning out and slicing.

Sarah’s Extra Slice…

• You can add 2 teaspoons of ground green cardamom with the flour for a lovely, subtle warmth.
• Use full-fat coconut milk from a tin, not a solid block of coconut.
• You could also decorate with a simple water icing made with lime juice if preferred.
• This cake freezes well for up to 3 months. Defrost thoroughly before serving.

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