Side Pannel
Coconut Lime Loaf Cake
Coconut Lime Loaf Cake
- Recipe Submitted by maryjosh on 10/30/2017
Ingredients List
- for the loaf cake:
- 2 cups all-purpose flour
- 1 teaspoon and 1/2 baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 teaspoon and 1/2 lime zest
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup shredded unsweetened coconut
- 1/4 teaspoon coconut extract optional
- 3/4 cup buttermilk or sour milk
- 1 Tablespoon fresh lime juice
- for the glaze:
- 1/4 cup sifted powdered sugar
- 1 teaspoon lime juice
Directions
Preheat the oven to 350 degrees F.
Grease and flour a 9" by 5" loaf pan. Set aside.
In a large mixing bowl, whisk together the dry ingredients ( flour, baking powder, baking soda, salt and coconut).
In a large mixing bowl, cream butter for 30 seconds with an electric mixer.
Gradually add sugar and beat until light and fluffy, at least 3 minutes.
Add lime zest and mix well.
Add eggs, one at a time, mixing well after each addition.
Add extracts and mix well.
Add the dry ingredients in three additions, alternating with the buttermilk and lime juice.
Pour the batter into the prepared pan.
Bake the cake for 42 to 45 minutes, or until the top is domed, cracked and golden brown AND the toothpick inserted into few places in the center comes out clean.
Cool the cake for 10 minutes, then invert onto a cutting board and cool completely before glazing and slicing.
Mix the glaze ingredients in a small bowl and drizzle over the cake.
Grease and flour a 9" by 5" loaf pan. Set aside.
In a large mixing bowl, whisk together the dry ingredients ( flour, baking powder, baking soda, salt and coconut).
In a large mixing bowl, cream butter for 30 seconds with an electric mixer.
Gradually add sugar and beat until light and fluffy, at least 3 minutes.
Add lime zest and mix well.
Add eggs, one at a time, mixing well after each addition.
Add extracts and mix well.
Add the dry ingredients in three additions, alternating with the buttermilk and lime juice.
Pour the batter into the prepared pan.
Bake the cake for 42 to 45 minutes, or until the top is domed, cracked and golden brown AND the toothpick inserted into few places in the center comes out clean.
Cool the cake for 10 minutes, then invert onto a cutting board and cool completely before glazing and slicing.
Mix the glaze ingredients in a small bowl and drizzle over the cake.
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