Coconut Lime Loaf

 

Delicate, light and airy with just the right amount of sweetened coconut and a hint of lime to delight and waft through the summer afternoon. A drizzle icing would be acceptable and compliment this cake however I found it not required as often times during the warmer months my level of sweetness wanes. That said, if I was serving this for an occasion it would be iced whether it be drizzled or lusciously layered with a cream cheese icing.    

Coconut Lime Cake

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juice and grated zest of 1 whole lime

3 eggs

1/3 cup light olive oil

3/4 cup white sugar

1/2 cup sour cream or plain yoghurt

1/2 cup shredded coconut  

2 cups self-raising flour

extra shredded coconut for sprinkling on top

Preheat oven to 350ºF (180ºC). Grease a 2 lb. loaf tin and line it with baking parchment. 

In a large bowl combine the lime zest and juice, 3 eggs, olive oil, sugar, sour cream and shredded coconut. Stir until smooth. 

Add the flour and stir until blended and no dry streaks are left. Pour into the prepared baking tin, sprinkle shredded coconut on top of the cake and bake for about 40 to  50 minutes or until a toothpick inserted into the centre comes out clean. 

Have the cake rest in the tin for 5 minutes before carefully removing from the tin. Allow the cake to cool on a wire rack.