Are you looking for an amazing dessert, yet one that’s healthy and nutritious? If the answer is yes, you should definitely check out this delicious coconut lime loaf with lime icing and coconut topping.
Moist and sweet, it’s the perfect dessert to enjoy with a cup of afternoon cup of tea or coffee. It’s the ultimate indulgent which everyone in your family will love.
Plus, we love how easy it is to make and the fact that’s suitable for people who follow a plant-based diet and those who avoid dairy and gluten.
Come on; let’s check out the recipe together!
DIY Coconut Lime Loaf Recipe
*Vegan friendly, gluten-free, dairy-free
For the loaf:
2 cups of gluten-free flour
½ cup of unrefined sugar
1 ½ tsp of baking soda
2 tsp of baking powder
¼ tsp of Himalayan salt
A zest of 2 limes
½ cup of desiccated coconut
½ cup of unsweetened apple sauce
Juice from 2 limes
¼ cup of olive oil
A tsp of vanilla extract
2 measures of non-dairy milk or oil
¼ cup of coconut milk
¼ cup of almond milk, sugar-free
A tsp of cider vinegar
A tbsp of flaxseed meal
For the frosting:
A cup of icing sugar
Juice from half a lime
A cup of desiccated coconut
Preheat your oven to 350 degrees F/175 degrees C. Then, in a bowl, add the tbsp of flaxseed meal and whisk it using three tbsp of water and then put it aside.
Sieve the baking soda, flour, baking powder, salt, and sugar in a different bowl.
Add the zest from two limes and the desiccated coconut (1/2 cup) and mix it gently using a spatula.
In a different bowl, mix the apple sauce, lime juice, vanilla extract, and the oil or milk. Whisk until you get a homogenous blend.
In a smaller bowl, mix the almond and coconut milk and the vinegar.
In the center of the flour, make an indentation and add all the liquid ingredients, as well as the flaxseed meal which has become jelly-like while you were prepping the other ingredients.
Gently combine the dry and wet ingredients using a folding action. Don’t overwork them.
When you have a thick batter ready, transfer it to a loaf tin previously greased with vegan margarine.
Bake it for 40 minutes.
In the meantime, make the icing. Put the icing sugar in a bowl and begin to slowly add the lime juice until you get a thick paste.
Before pouring it onto the loaf, you may need to stir it again.
Take out the tin and wait for at least 20 minutes before removing the loaf from it. Put it onto a cooling rack and cover it with parchment paper to continue cooling down.
When it cools down entirely, pour the icing and allow it to naturally spill down the sides.
Sprinkle it with the coconut on top.
Wait for 60 minutes or so before you slice it.