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Coconut and almond loaf cake

This coconut and almond loaf cake is made with coconut oil and milk so it’s’ completely dairy-free. You can make it with gluten-free flour too if you like. It’s zingy and zesty - perfect for Spring afternoon tea parties, picnics, Mother’s day etc.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups self-raising flour
  • 1 tsp baking powder
  • ½ cup – 1 cup sugar
  • ½ cup desiccated coconut
  • ½ cup ground almond
  • 2 eggs
  • ⅓ cup melted dairy-free spread or coconut oil
  • 1 cup coconut-almond milk
  • Zest & juice of 1 lime or lemon
  • Almond flakes to garnish
  • Optional icing: 3 Tbsp Icing sugar mixed with 1 Tbsp lime juice approx.

Method
 

  1. Preheat the oven to 170°C. Line a loaf tin with parchment paper.
  2. Mix the flour, baking powder and sugar in a large bowl. Add the ground almond and coconut.
  3. In another bowl beat the eggs lightly, then add milk and the melted coconut oil or spread. Mix in the lemon/lime juice&zest.
  4. Add this mixture to the dry ingredients and combine.
  5. Transfer the batter to the loaf tin, spreading it out evenly.
  6. Scatter some almond flakes on top.
  7. Put the tin in the middle of the oven and bake for approx. 50 minutes.
  8. Cover the cake with foil acter 30-40 mi8nutes, if the top looks brown.
  9. After 45 minutes, do a skewer in the middle of the cake. If it comes out clean, the cake is cooked. If it doesn’t, bake it a bit longer.
  10. When the cake is done, let it cool for 5 minutes in the tin.
  11. Transfer it to a wire rack and allow it to cool completely.
  12. If you want icing, combine the icing sugar with the lime juice and pour it on top of the cake. Let it set before slicing.