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Blueberry and lime loaf cake with coconut cream icing


Serves: 10-12
timePrep time: 15 mins
timeTotal time:
Blueberry and lime loaf cake with coconut cream icing
Recipe by Emma Franklin and Jenna Leiter.Photograph by Charlie Richards.

Blueberry and lime loaf cake with coconut cream icing


Serves: 10-12
timePrep time: 15 mins
timeTotal time:

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 limes
  • 225g soft unsalted butter, plus extra for greasing
  • 200g caster sugar
  • 4 large eggs, lightly beaten
  • 225g plain flour, sifted
  • 2 tsp baking powder
  • 100g ground almonds
  • 200g blueberries
For the coconut cream
  • 1 x 400ml tin coconut milk
  • 1 tbsp icing sugar
  • ½ tsp vanilla extract

Step by step

Get ahead
The iced cake will keep for 1 day if stored chilled, or the uniced cake will keep for a few days in an airtight tin.
  1. Start by shaking the tin of coconut milk well before chilling it in the fridge overnight.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 28cm loaf tin (24.5cm x 8cm base) and line it with baking paper.
  3. Grate the zest from both limes and squeeze the juice of 1. Put with all the other ingredients for the cake apart from the blueberries into a large bowl, add a pinch of salt, and beat together with an electric whisk (or in a stand mixer) until smooth and combined.
  4. Spoon the mixture into the loaf tin, then gently push the blueberries into the top before smoothing it. Bake for 50-60 minutes or until a skewer inserted into the centre of the loaf comes out clean. Cool in the tin before turning out onto a wire rack.
  5. While the cake cools, make the coconut cream. Carefully spoon out the coconut cream into a bowl, leaving the liquid in the tin. Reserve the liquid as you may need to use some to loosen the cream.
  6. Briefly whisk the coconut milk with the icing sugar and vanilla extract until soft peaks form. Spread the mixture on top of the cooled cake. Serve immediately.

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