Lemon and lime coconut loaf
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Serves:     people
Notes from Anna
  • This deliciously tangy, coconut loaf is great with a cuppa and it is quick and easy to prepare.
  • If you are new to baking with coconut flour there are a few simple rules you must follow to achieve good results.


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  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Grease a 20cm x 12cm loaf tin and line with baking parchment.
  3. Melt the butter and set aside to cool. Zest and juice the lemon and limes. Sieve the coconut flour into a mixing bowl and set aside.
  4. Break the eggs into another bowl and whisk together with the agave nectar and melted butter. Add the citrus zest and ¾ of the juice, reserving the rest of the juice for later. Whisk well to combine.
  5. Pour the egg mixture into the coconut flour very gradually, beating well after each addition.
  6. Reserve 1 tablespoon of desiccated coconut and fold the rest into the mixture.
  7. Pour the mixture into the prepared tin and bake for 25 minutes.
  8. Remove the cake from the oven, drizzle the top with the remaining citrus juice and sprinkle with reserved desiccated coconut.
  9. Leave the cake in the tin to cool completely.

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