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Gluten-Free Lime & Coconut Loaf Cake

ByGeorgina Hartley Published on Updated on

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This Gluten-Free Lime & Coconut Loaf Cake is a beautifully moist and zesty drizzle cake with a crunchy frosted coconut adornment.

Sliced Gluten-Free Lime and Coconut Loaf Cake showing soft and tender texture.
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This kind of loaf cake is pretty much why I bake. There a few things more comforting and homely than a thick slice of moist sponge, bursting with deep fresh flavour, washed down with a cup of strong tea.

This Coconut Loaf Cake is actually a perfect between the seasons cake, bridging the gap between wintry citrus flavours and the brightness of fresh sunshine. The sponge is super coconutty with a slight chew from the desiccated coconut but also ultra citrusy from the limes.

This is a simple cake to make using my homemade gluten-free flour blend and no xanthan gum. Then warm out of the oven the cake is frosted with a crunchy coconut and lime drizzle and an optional adornment of fresh lime slices.

Sliced Gluten-Free Lime and Coconut Loaf Cake showing soft and tender texture.

Why You’ll Love This Gluten-Free Lime Coconut Cake

  • Soft tender moist sponge with an intensely coconutty vibe.
  • Sharp zest of fresh lime cuts through the richness of the coconut loaf cake.
  • Very quick and easy cake to bake.
  • No xanthan gum needed.

Watch the Video

Sometimes it helps to see a visual of what I'm talking about. So watch the video to see what it looks like to make your recipe.

Ingredients Needed

Coconut Lime Cake ingredients

White sugar. I tend to use caster sugar for making the sponge but then switch to granulated sugar which has larger crystals for making the crunchy drizzle topping. Honestly, you could use granulated sugar throughout.

Limes. Organic and unwaxed if possible.

Butter. Unsalted and at room temperature.

Eggs. This recipe was tested with medium sized eggs, about 60g each. You can use the eggs by weight if you can't get hold of mediums.

Gluten-Free Flour – FTL Blend. This recipe uses my Homemade Gluten-Free All Purpose Flour which works really well here as the flour ratio has been carefully tested to ensure the mix between wholegrain flours and starchy flours is balanced. This also means we don’t need to use xanthan gum as the blend is strong enough and produces a well structured and textured bake which can hold together without needing any extra binders.

This flour blend is a mix of 4 different flours:

There are plenty of flour substitution tips ideas if you click on the original post for this homemade flour mix.

Desiccated coconut. It infuses the flavour of the sponge and is used for the drizzle topping.

Baking powder. For rise and a tender crumb.

Salt. This recipe uses kosher salt. You can use sea salt but not table salt.

How To Make Gluten-Free Lime Coconut Cake

For full recipe instructions go to the recipe card at the end of this post. 

Lime sugar. Rub the lime zest and the sugar together between your fingertips to release the oils and flavour the sugar completely. This really helps with the flavour.

Cream butter and sugar. Add the butter and mix together using a handheld electric mixer for 1-2 minutes until fluffy.

Sugar and lime zest rubbed together with fingertips. Butter added. Creamed with electric whisk showing fluffy texture.

Add eggs. Drop the eggs in one at a time until the mixture has completely combined.

Whisk dry ingredients: Mix together the flour, along with the coconut, baking powder and salt in a separate bowl.

egg added to cake mixture showing light texture. Dry ingredients in a bowl whisked together.

Mix dry ingredients into wet ingredients. Mix until well combined.

Dry ingredients added to wet ingredients in a glass mixing bowl producing a thick texture.

Bake. Pour the cake mixture in a prepared loaf tin and bake for 60 minutes.

Cake batter in a cake tin. Cake after baking showing golden brown.

Drizzle. Mix lime juice, coconut and sugar and pour over the cake whilst still warm.

Bowl of lime and coconut drizzle ingredients. Spooned over cake.

Expert Tips

Room Temperature Ingredients. Ensure that all the ingredients including the eggs and butter are at room temperature. This helps in achieving a smoother batter, even mixing and helps them to emulsify together so the cake isn’t greasy.

Eggs. It's important the eggs are at room temperature as it will help them emulsify into the cake mixture better. Even though I keep my eggs out of the fridge then can still feel chilly (since I'm in the UK and our kitchen can be cold) and if that's the case then you need to get them to room temperature. Either place them whole (in shells) in warm water for 5 minutes. Or break them out of their shells into a microwave proof bowl and warm them up just slightly in the microwave for 10 seconds. It is a step worth taking if you don't want separated cake mixture.

Drizzle. Once the cake is baked and is turned out onto a cooling rack then poke holes in it with a cocktail stick so that when you spoon the drizzle topping over then it really soaks into the sponge.

Sliced Gluten-Free Lime and Coconut Loaf Cake showing soft and tender texture.

FAQs

Can you make it in advance?

Yes, this cake keeps well for up to 5 days when you follow the storage instructions below.

What's the best way to store this cake?

You can store this cake in an airtight container (but preferably tin rather than plastic as it plastic will keep the cake too moist). Then store the cake in a cool dark place.

Can you freeze the cake?

Absolutely. You can freeze the whole cake successfully for up to 3 months. First wrap it tightly in plastic wrap and double wrap in aluminium foil. Then either place in a resealable freezer bag or airtight container. Don’t forget to label including the date. To enjoy, thaw at room temperature overnight before unwrapping.

More Gluten-Free Drizzle Cakes you'll love

Slice of Gluten-Free Lime and Coconut Loaf Cake on a plate with a fork showing soft and tender texture.

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Sliced Gluten-Free Lime and Coconut Cake showing tender fluffy texture.

Gluten-Free Lime & Coconut Loaf Cake

Georgina Hartley
A beautifully moist and zesty Lime and Coconut Loaf Cake with a crunchy frosted coconut adornment.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Cake
Cuisine British
Servings 12
Calories 474 kcal

Ingredients
 
 

  • 300 g caster sugar
  • 4 limes - zested, plus one extra lime for decoration
  • 225 g unsalted butter - room temperature
  • 6 eggs - medium size, 60g
  • 240 g homemade gluten-free flour - FTL Blend
  • 125 g desiccated coconut
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Drizzle

  • 4 limes - juiced
  • 40 g desiccated coconut
  • 150 g granulated sugar

Instructions
 

  1. Line and grease a 9 inch loaf tin (2lb loaf tin) and pre-heat oven to 180°C/ 160°C fan assisted / gas mark 4 / 350°F.
  2. Place the sugar and lime zest into a large mixing bowl. Rub the lime zest into the sugar using your fingertips until fragrant.
  3. Add the butter into the lime sugar and mix, using either a stand mixer or an electric mixer, for 1-2 minutes until light and creamy. Scrape down the sides of the bowl every so often.
  4. Add in the eggs one at a time, mixing well between each addition.
  5. Whisk together the gluten-free flour, desiccated coconut, baking powder and salt in a separate bowl then add to the rest of the cake mixture. Mix well until fully combined.
  6. Pour the cake mixture into the prepared loaf tin and bake for 60 minutes or until an inserted cocktail stick comes out clean.
  7. Remove from the oven and leave to cool slightly in the tin whilst you prepare the drizzle.
  8. Mix the lime juice, desiccated coconut and granulated sugar together.
  9. Turn the cake out of the tin and turn the right way up. Poke holes all over the surface using a cocktail stick, then pour the drizzle over.
  10. Cool completely before serving, slicing a fresh lime to decorate the top of the cake.

Video

Notes

Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.
Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount. The eggs need to be at room temperature in order to emulsify properly into the rest of the cake mixture.
Store: This cake is best stored at room temperature in a cool dark place in an airtight tin.
Freeze: Allow the cake to cool completely then double wrap in plastic wrap and aluminium foil to ensure no freezer spoilage. Freeze for up to 2 months.
Allow to defrost completely at room temperature before unwrapping and serving.
Ingredient measurements: Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.
READ MORE >>> Why you should always weigh vs measuring with cups 
Nutrition Information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of cake, assuming the cake is cut into 12 servings. 
Recipe alteration. This recipe was significantly altered in March 2025 to remove the almond paste as I felt this detracted too heavily from the flavour of the coconut and limes. Plus it has made the recipe a lot quicker and easier.

Nutrition

Calories: 474kcalCarbohydrates: 58gProtein: 6gFat: 27gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 122mgSodium: 137mgPotassium: 190mgFiber: 5gSugar: 40gVitamin A: 610IUVitamin C: 13mgCalcium: 62mgIron: 2mg
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10 Comments

  1. 5 stars
    À gorgeous cake. I made this twice. The second time I used half the sugar on the drizzle and the lime zing was fantastic! I'll be doing it that way from now. Thanks for the recipe!

    Reply

  3. Hi, I just wondered if I could use ground almonds rather than whizzing up whole almonds?
    Thanks
    Lorna
    Ps. I love your recipes ❤

    Reply

  4. Hello Georgina!!!
    I did this recipe and WOOOW all my friends are going crazy with it... I truly love your websiteee, I am here everyday! 🙂
    Georgina question... ¿Does the apple sauce help as an oil substitute (mixing a bit in the recipe and decreasing total oil) ?
    My other question is ¿when are you going to post recipes with sourdough? I already created my brown rice starter and I can´t wait to create your recipes 🙂

    Thanks a loooot!

    Reply

    1. Hi Juliana, that's great to hear! Are you referring to the apple sauce substitution for this recipe or in general? Oh, I can't wait to post my sourdough recipes. I am still in final testing with the bread and because of all the testing I have been nailing my discard recipes too. I hope to post it really soon!

      Reply

  5. Georgina, this looks truly yummy. What do you mean by gluten free flour? I hope Beau soon gets into a sleep pattern that gives you a restful night's sleep. By the way, he looks a real Bobby Dazzler. Stephanie xx

    Reply

    1. Hi Stephanie, the flour to use is just a plain gluten-free flour blend of your choice. The kind you can pick up in the supermarket. Doves Farm gluten-free plain flour is the most easily accessible in the UK and the one I used for this recipe. I'm hoping it won't be too long before Beau establishes a good sleeping routine. In the meantime we're just enjoying lots of cuddles!

      Reply