This recipe is very similar to my lemon loaf recipe I shared last year. It has the same base ingredients, but uses lime, toasted coconut and poppyseeds.
This loaf is super moist because it uses yogurt instead of butter and after it’s baked, you infuse the loaf with lime juice for added flavour. There’s also a delicious lime glaze that goes over the top along with toasted coconut.
Here’s the recipe:
Ingredients:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon poppyseeds
1/4 cup shredded coconut
1 cup plain yogurt
½ cup sugar
3 extra-large eggs
2-3 teaspoons grated lime zest
½ teaspoon pure vanilla extract
½ cup coconut oil
1-3 drop green food color (optional)
Set aside:
1/4 cup sugar
1/3 cup freshly squeezed lime juice
For the glaze:
1-2 cup confectioners’ sugar
2 tablespoons freshly squeezed lime juice
Directions:
Preheat the oven to 350 degrees.
Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper if desired.
Sift together flour, baking powder, and salt into one bowl.
In another bowl, whisk together yogurt,½ cup sugar, eggs, lime zest, poppyseeds and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
Add 1-3 drops green food color (optional). With a spatula, fold the coconut oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.
Then, simmer 1/3 cup lime juice and 1/3 cup sugar in a pan until the sugar dissolves.
When the cake is done, cool for 10 minutes. Poke holes in the cake with a skewer, then while the cake is still warm, pour the lime-sugar mixture over the cake and allow it to soak in.
When the cake is completely cool, combine confectioners’ sugar and lemon juice, pour over the cake.
Toast 1/4 shredded coconut in a pan until light brown. Sprinkle over the cake.
Enjoy!
