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Lime, Lemon and Coconut Drizzle Loaf

By Pass The Mixing Bowl

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Lime, Lemon and Coconut Drizzle Loaf

The addition of coconut to this loaf cake gives a great taste of summer. Can easily be sliced up to share with a group.


200 g caster sugar

220 g self-raising flour

100 g butter

2 eggs, beaten

2 tsp vanilla

1 tsp baking powder

100 ml milk

Zest of 1 lime

4 tbsp Lime & Lemon Marmalade

25 g coconut, toasted

For the topping

50 g caster sugar

Juice of 1 lime + zest

Juice of 1 lemon + zest

15 g coconut, toasted

Made with
Lime & Lemon Marmalade


  1. Preheat the oven to 180C/fan 160C/gas mark 4. Place the coconut for the cake into a small baking tray along with the coconut for the topping in a separate tray and toast for 5-8 mins, until lightly golden brown. Grease and line a 2lb loaf tin with baking parchment or use a loaf liner (much easier!).
  2. Sift together the flour and baking powder into a bowl and set aside.
  3. Add the butter and sugar to a large bowl and beat with an electric whisk until light and fluffy. Gradually add the beaten eggs, making sure the mixture does not curdle.
  4. Add the dry ingredients to the butter mixture and beat together. Then add the zests, coconut and marmalade, beating to combine. Finally, add the milk gradually while beating the mix.
  5. Pour into the prepared tin and beat in the oven for 40-45 minutes until the cake is golden, and a skewer inserted into the centre comes out clean.
  6. 10 minutes before the cake is ready to come out of the oven, begin making the topping; add the juice from the lemon and lime with 50g caster sugar to a small pan, bring it to the boil then simmer for 2 mins – make sure it doesn’t burn!
  7. When the cake comes out of the oven, pierce it with a knife, then pour over the hot syrup mixture. By doing so, it allows the cake to absorb it all the way through.
  8. Finally, scatter with the lemon and lime zest and toasted coconut and allow to finish cooling on a wire rack.

Time: 1 hr

Makes: 1 x 2lb loaf

Difficulty: Easy

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