Coconut Lime Loaf (Vegan) (Edit recipe)

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This easy loaf cake is completely dairy- and egg-free and bursting with tropical flavors. The soft, tender crumb is packed with coconut milk, shredded coconut, and fresh lime juice and zest, then topped with a smooth, creamy lime buttercream. A simple yet indulgent treat, perfect for spring and summer baking.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

55 minutes

INGREDIENTS

21

Serves: 8

Ingredients

Coconut Lime Loaf

2.25 cups All Purpose Flour
1.5 tsp Baking Powder
.5 tsp Baking Soda
0.75 cup Cane Sugar
4 Tbsp Plant-Based Butter, -room temperature
4 Tbsp Olive Oil, (I used a light olive oil)
.5 tsp Vanilla Extract
1 cup Coconut Milk, -room temperature and well shaken (full fat can unsweetened coconut milk
0.25 cup Lime Juice
2 Tbsp Lime Zest
.5 cup Coconut, Shredded, (unsweetened shredded coconut)

Lime Buttercream

255 grams Powdered Sugar, (2 cups + 2 tablespoons)
8 Tbsp Plant-Based Butter, -room temperature
1 Tbsp Lime Juice
2 tsp Lime Zest
2 Tbsp Dairy-Free Whipping Cream, -cold

Decorating

.25 cup Coconut, Shredded, (unsweetened shredded coconut)
1 pinch Lime Zest

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To prepare the 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 handheld 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.
To prepare the 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	583
Fat:	32 g
Carbohydrates:	64 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	179 mg
Fiber:	1 g
Sugars:	34 g
Sugar Alcohol:	0 g
Calculated per serving.