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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
Cook Time 55 minutes
Total Time 1 hour 25 minutes
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 8x4 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.