Lime & Coconut Loaf

The one thing I love about baking is being able to experiment with different flavours.

So when I had a free morning earlier this week I figured it was about time I trialled another new recipe and with that, played around with some more unusual flavours.

I noticed we had a few limes in our fruit bowl that needed using so decided to challenge myself. I hadn't baked with limes before but there's always something super delicious about tarty, sour flavours in a sweet treat.

And so, this recipe was born! I was sceptical at first how it would turn out as usually, my recipes need tweaking before I'm happy with them but nope, this one hit the mark on the first go ... and hit the mark well!

I've been munching on a slice of this loaf most mornings with my tea this week, so if you're keen for something new that's 100 per cent guilt-free then definitely give it go!

Sweet, tarty, light and soft this loaf will be your new favourite.

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Ingredients

• 1 tbsp lime zest (zest of two limes

• ¼ cup lime juice (juice of two limes)

• ½ cup coconut oil

• ¼ cup honey

• 2 eggs

• 3/4 cup Coconut cream

• 1 cup desiccated coconut

• 2 cups gluten-free flour

• 1 tsp baking powder

• 1 tsp baking soda

Glaze (optional)

½ cup icing sugar Lime juice from half a lime

Directions

1. Preheat oven to 180°C fan bake.

2. In a large bowl, mix the lime zest, lime juice, coconut oil, honey, eggs and coconut cream until well combined. The lime will react with the eggs so don’t be alarmed the batter looks a bit fizzy.

3. Add the desiccated coconut and sift in the flour, baking powder and baking soda.

4. Mix all the ingredients on low with an electric mixer until evenly combined.

5. Pour the loaf into a lined tray and bake for 35-40 minutes or until golden.

6. Once cooked remove loaf from tray and drizzle with optional glaze.

For the glaze: Simply mix all of the ingredients together then smooth over the cooled loaf.

Store loaf either at room temperature or in the fridge.