Coconut Lime Loaf (Vegan)

A simple loaf cake with a light, fluffy texture infused with coconut and lime flavors and topped with a creamy lime buttercream. It’s an easy, dairy-free bake perfect for summer.

Indulge in a delicious coconut lime loaf cake featuring a moist and airy crumb that bursts with vibrant flavors of coconut and zesty lime. This delightful cake is made with coconut milk, shredded coconut, and fresh limes, giving it a lovely tropical taste. It is topped with a creamy lime buttercream and additional shredded coconut. Light, refreshing, and free from dairy and eggs, this cake is incredibly easy to prepare. It’s the perfect treat for summer gatherings or to enjoy a slice of paradise any time of year.

What you will need:

This loaf highlights the delightful combination of lime and coconut. All ingredients required for this recipe are basic pantry items that can be easily found at your local grocery store.

• all purpose flour
• baking soda
• baking powder
• cane sugar
• plant based butter with salt
• oil – I used olive oil
• vanilla extract
• unsweetened full fat coconut milk
• lime juice and lime zest – I needed 6 small limes
• powdered sugar
• plant based heavy cream
• unsweetened shredded coconut

How to:

First, let’s prepare by zesting and juicing the limes. To obtain enough zest and juice for the recipe, you will need at least six small limes. Next, preheat your oven to 350°F and line an 8×4 loaf pan with parchment paper.

Now that the prep work is complete, we can combine the ingredients for the loaf. Add the flour, baking powder, and baking soda to a small bowl. Whisk the dry ingredients together and set the bowl aside. In a measuring cup, combine the coconut milk (shake the can well before opening), lime juice, and vanilla extract, and set that aside for later. Add the sugar and two tablespoons of lime zest to a medium bowl. Using your fingers, rub the zest into the sugar until the sugar is fully coated with the zest. Then, add the butter and oil to the sugar mixture. Using a hand-held mixer, blend the sugar, oil, and butter at medium-high speed until well combined, which should take about two minutes.

Add a third of the dry ingredients to the sugar mixture. With a hand-held mixer, blend on medium speed for about 15 seconds. Add a third of the wet ingredients to the bowl and blend on medium speed for about 15 seconds. Repeat this process two times with the rest of the dry and wet ingredients. Lastly, add the shredded coconut to the batter and gently fold it in.

Pour the batter into the prepared pan and bake the loaf for 55 to 60 minutes. The loaf should begin to brown and a toothpick inserted into the center should come out clean. Allow the loaf to rest in the pan for 10 minutes before transferring it to a cooling rack.

Prepare the buttercream while the loaf is cooling. Add the butter to the bowl of a stand mixer fitted with a balloon whisk attachment. Whip the butter on high speed for 5 minutes. It will be lighter in color and smooth and creamy. Add the powdered sugar to the bowl and blend at medium-high speed until the ingredients come together. Add the lime juice, lime zest, and heavy cream to the bowl and blend on high speed for 3 minutes.

Once the loaf reaches room temperature, the buttercream can be added to the top. Sprinkle the shredded coconut over the top of the buttercream. Sprinkle a little zest over the top of the coconut, slice, and serve. Store the loaf in an airtight container at room temperature or in the refrigerator.

Alright, let’s get started. Please make, bake and enjoy!

Coconut Lime Loaf (Vegan)

A simple loaf cake with a light, fluffy texture infused with coconut and lime flavors and topped with a creamy lime buttercream. It's an easy, dairy-free bake perfect for summer.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 8 slices

Ingredients

  

Coconut Lime Loaf

• 2¼ cups / 270 grams all purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ¾ cup / 150 grams cane sugar
• 4 tbsp / 56 grams plant based butter with salt
• 4 tbsp oil – I used olive oil
• ½ tsp vanilla
• 1 cup full fat can unsweetened coconut milk – room temperature and shaken
• ¼ cup lime juice
• 2 tbsp lime zest
• 1/2 cup unsweetened shredded coconut

Lime Buttercream

• 2 cups + 2 tbsp / 255 grams powdered sugar
• 1 stick / 113 grams plant based butter with salt – room temperature
• 1 tbsp lime juice
• 2 tsp lime zest
• 2 tbsp plant based heavy cream

Decorating

• ¼ cup unsweetened shredded coconut
• lime zest

Instructions

 

Coconut Lime Loaf

• Zest and juice the limes and set the juice and zest aside. (I needed 6 small limes.)
• Preheat the oven to 350F and line an 8×4 loaf pan with parchment paper.
• To a measuring cup, add the coconut milk, lime juice and vanilla extract; stir to combine and set aside.
• To a small bowl, add the flour, baking powder, and baking soda; whisk to combine and set the bowl aside.
• To a medium bowl, add the sugar and lime zest. Rub the zest into the sugar with your fingers until all of the sugar is coated in the zest.
• Add the butter and oil to the bowl with the sugar. Using a hand held mixer, blend the sugar, oil and butter together on medium speed until well combined – about 2 minutes.
• Add a 3rd of the dry ingredients to the sugar mixture and blend on medium speed for about 15 seconds, add a 3rd of the wet ingredients and blend at medium speed for about 15 seconds. Repeat this 2 more times with the rest of the dry and wet ingredients.
• Add the shredded coconut to the batter and fold it in.
• Pour the batter into the prepared pan and bake for 55 to 60 minutes. The loaf should be just starting to brown and a toothpick inserted should come out clean.
• Let the loaf rest in the pan for 10 minutes and then transfer it to a cooling rack.

Lime Buttercream

• Place the butter in the bowl of a stand mixer fitted with a balloon whisk attachment. Whip the butter on high speed for 5 minutes. Add the powdered sugar to the whipped butter and blend on medium-high speed just until the ingredients come together – 30 seconds to a minute. Add the lemon juice, lemon zest, and heavy cream to the bowl. Blend on high speed for 3 minutes.
• Once the loaf has cooled to room temperature, the buttercream can be added to the top. Sprinkle the ¼ cup of coconut over the top of the buttercream and then decorate the top of the loaf with a little lime zest. The loaf is ready to serve.
• Store the loaf in an airtight container at room temperature or in the refrigerator.