Sunday, August 2, 2015

Coconut Lime Iced Loaf Cake

In the day job, I do quite a bit of work with a really brilliant photographer called Harry Weir and his handsome assistant Brian.  We've found that long days pass even more quickly with liberal helpings of cake.  As neither of the lads are bakers, just eaters, the job of making the food falls to me.  I had a session booked with them last week and the first thing I heard after the date was confirmed was "what are you going to bake for us".  Presumptous pups. At the same time, my colleague Dawn is about to go on maternity leave.  The cry of her pregnancy has been "baby needs cake" and her favourite is my Citrus Coconut but I wanted to make it a little more zingy and informal, so I turned it into a loaf. ramped up the flavour with lots of lime and made a lime glacé icing for the top.

We scoffed half of it over breakfast at the studio and I have it on good authority that the rest was saved for a road trip breakfast the following day.

Coconut Lime Iced Loaf Cake

160g Plain Flour
50g Dessicated Coconut
1 tsp Baking Powder
1/2 tsp Bicarbonate of Soda

Zest of 3 Limes (unwaxed)
3 large Eggs
80g Butter, very soft
230g Caster Sugar
230g Creme Fraiche
Juice of 2 Limes

Lime Glacé Icing 
150g Icing Sugar
Juice of 1 Lime
2 tbsp Dessicated Coconut

Preheat your oven to 180c / Gas Mark 4.  Line a 1kg/2lb loaf tin with a paper case.      
In a large bowl, sift together the flour, coconut, baking soda and bicarb.  Add the lime zest and mix through.

In another large bowl (or your food mixer), beat the eggs and sugar together for about 4-5 minutes until light and fluffy - the balloon whisk from your food mixer is perfect, if you have one.  And the butter and mix again until the butter is incorporated.  Now add the creme fraiche and combine until the mixture is smooth.

Add the flour mixture in three stages.  You need to have a very light touch here as overmixed batter means a tough cake.  At the end, add the lime juice and fold through.
Pour the batter into your prepared cake tin, place onto a baking sheet and bake for 45-50 minutes until golden on top and a skewer comes out clean.  Cool in the tin for 10 minutes before transferring to a cooling rack.  

When completely cool, make the lime glacé icing by putting the icing sugar into a bowl and adding the lime juice, beating with a fork until it has blended together to a thick pouring consistency.  Loosen the paper case around the cake and pour the icing over the top of the cake. allowing it to run down the sides.  Liberally sprinkle the top with the coconut and allow to sit for a few hours until the icing has set.

Cut into generous slices and have for breakfast, lunch or dinner.  Matching Mojito optional!                                                                                                                                                                                                                                                                                                                         


  1. Hi Aoife, this looks amazing. Do you know if there is a substitute i could use for creme fraiche, it's a bit hard to get in Cambodia and I would love to make this. Hope you are well xxx

    1. Well hello there, the Divine Ms. Hickey! Hope you're well in the baking heat of SE Asia while the rain chucks it down here.

      Can you lay your hands on full fat natural yoghurt, preferably unsweetened? That should work really well as a substitution