Triple coconut, lime and mint loaf cake
Serves: 10
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Triple coconut, lime and mint loaf cake
Coconut lovers will adore this bake, which has all the flavours of a (virgin) mojito cocktail! While it’s delicious served simply with the mint and lime glaze, the whipped coconut cream topping and flaked coconut chips add an extra touch of lusciousness...
Serves: 10
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
523Kcal
Fat
34gr
Saturates
26gr
Carbs
46gr
Sugars
26gr
Fibre
3gr
Protein
6gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 400ml tin full-fat coconut milk
- 75g desiccated coconut
- 3 medium eggs
- 1 tsp vanilla extract
- 250g self-raising flour
- ½ tsp fine sea salt
- 175g caster sugar
- 100g soft unsalted butter
- 70g coconut oil (room temperature)
For the glaze and topping
- 1 x 200ml carton coconut cream
- 40g caster sugar
- 3 large mint sprigs, plus small leaves to decorate
- grated zest and juice of 1 lime
- ½ tsp vanilla extract
- 20g icing sugar
- 25g coconut chips or desiccated coconut
Step by step
How to store
The cake keeps for up to 5 days in an airtight container, at room temperature. The un-iced cake can also be frozen – defrost fully before adding the topping.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (measuring about 9 x 19cm on the base). Open the tin of coconut milk and scoop 4 tablespoons of the thick top layer into a bowl; add the contents of the carton of coconut cream for the topping to this, stir to combine then place in the fridge to chill for at least 2 hours to thicken up.
- Mix the rest of the coconut milk to combine the thick and thin elements. Measure 225ml into a jug for the cake batter then pour the rest into a small bowl with the desiccated coconut and leave to soak. Add the eggs and vanilla to the jug and whisk to combine with the coconut milk.
- Sift the flour and salt into a bowl. Cream the sugar, butter and coconut oil in another bowl for about 4 minutes until fluffy and very pale. In batches, alternately add the flour and the coconut milk mixture until combined, then fold in the soaked coconut. Spoon into the prepared tin and level out. Bake for about 1 hour or until a skewer inserted into the cake comes out clean (cover with foil after 40 minutes if it’s browning too quickly). Don’t worry if a crack forms on the top – this is normal.
- Meanwhile, to make the glaze, put the caster sugar, mint sprigs, the lime juice and 1 tablespoon of water in a small pan. Bring to the boil, stirring to dissolve the sugar, then bubble for 2 minutes until slightly syrupy. Remove from the heat, discard the mint sprigs and stir in the lime zest; set aside. When the cake comes out of the oven, pierce the top all over with a skewer, brush with the glaze and leave to cool in the tin.
- For the topping, whip the chilled coconut cream mixture with an electric mixer until it has the same consistency as whipped cream. Beat in the vanilla and icing sugar; keep chilled until needed.
- Remove the loaf cake from the tin and top with the whipped coconut cream, flicking it up into peaks. Scatter with coconut chips or desiccated coconut and small mint leaves to finish.
