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Coconut Lime Bread

A soft, moist loaf that combines the tropical flavors of coconut and lime, perfect for a light breakfast or snack.

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Coconut Lime Bread - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Prepare Dry Ingredients:
In a bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
Cream Butter and Sugar:
Beat the butter and sugar until fluffy. Add eggs and vanilla, and mix well.
Combine Wet Ingredients:
Add sour cream, lime juice, and lime zest to the butter mixture and mix until incorporated.
Combine Wet and Dry:
Alternate adding the dry ingredients and liquids (milk and coconut milk) until just combined.
Bake:
Pour the batter into the loaf pan, top with shredded coconut, and bake until golden brown.
Cool and Serve:
Allow the bread to cool before serving, and dust with powdered sugar for an added touch.
Coconut Lime Bread - secondary view

How to Make Coconut Lime Bread

Prepare Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
Cream Butter and Sugar
Beat the butter and sugar until fluffy. Add eggs and vanilla, and mix well.
Combine Wet Ingredients
Add sour cream, lime juice, and lime zest to the butter mixture and mix until incorporated.
Combine Wet and Dry
Alternate adding the dry ingredients and liquids (milk and coconut milk) until just combined.
Bake
Pour the batter into the loaf pan, top with shredded coconut, and bake until golden brown.
Cool and Serve
Allow the bread to cool before serving, and dust with powdered sugar for an added touch.
Baking Tips
For extra coconut flavor, toast the shredded coconut before adding it to the batter.
Use fresh lime juice for the best flavor, and make sure to zest the limes finely.
This bread can be stored in an airtight container at room temperature for up to 3 days.
Coconut Lime Bread - tertiary view

Coconut Lime Bread

A soft, moist loaf that combines the tropical flavors of coconut and lime, perfect for a light breakfast or snack.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
55 Minutes
Total Time
1H15 Minutes
Chef
JUE
Category
Bread
Difficulty
Medium
Cuisine
Tropical
Yield
1 loaf (8-10 slices)
Dietary
Vegetarian
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0% Complete

Ingredients

Custard Cream
01
2 cups all-purpose flour
02
1 teaspoon baking powder
03
1/2 teaspoon baking soda
04
1/4 teaspoon salt
05
1/2 cup unsweetened shredded coconut
06
1/4 cup unsalted butter, softened
07
3/4 cup granulated sugar
08
2 large eggs
09
1 teaspoon vanilla extract
10
1/2 cup sour cream
11
1/4 cup lime juice
12
Zest of 2 limes
13
1/4 cup milk
14
1/4 cup coconut milk
15
2 tablespoons shredded coconut (for topping)
16
Powdered sugar for dusting (optional)

Instructions

01
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
02
In a medium bowl, combine flour, baking powder, baking soda, salt, and shredded coconut.
03
In a large bowl, cream together butter and sugar until light and fluffy, about 3–4 minutes.
04
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05
Mix in sour cream, lime juice, and lime zest.
06
Gradually add dry ingredients, alternating with milk and coconut milk, mixing until just combined.
07
Pour batter into prepared loaf pan. Sprinkle the top with shredded coconut.
08
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
09
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10
Dust with powdered sugar before serving, if desired.