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Prep time: 30 minutes

Cook time: 1hr  – 1hr 15 

Makes 1 loaf cake / 10-12 servings 


  • 115g butter, room temperature
  • 250g sugar
  • 3 XL free-range eggs, room temperature
  • 225g flour
  • 1 ½ tsp baking powder
  • Pinch sea salt
  • 30g coconut flakes
  • Zest of 1 lime 
  • 125ml coconut milk 
  • 2 Tbsp Goldcrest Pure Honey 


  • 120g icing sugar, sieved
  • 2 Tbsp coconut milk
  • 2 tsp lime juice
  • 1 Tbsp Goldcrest Pure Honey 


  • Coconut flakes
  • Lime zest 


  1. Preheat oven to 170˚C. 
  2. Grease and line a ± 22 x 12 cm loaf tin. 
  3. Using a stand mixer or electric beater- cream the butter and sugar together until very light and fluffy. (Do not rush this step.) 
  4. Add the eggs in 1 at a time, beating in between each addition. 
  5. Add the lime zest, coconut milk and Goldcrest Pure Honey to the mixture and mix briefly. 
  6. In a separate bowl, whisk together the flour, baking powder, salt and coconut flakes. 
  7. Add in the dry ingredients and mix until everything is just incorporated. 
  8. You do not want to overmix the batter. 
  9. Pour batter into prepared loaf tin. 
  10. Bake at 170˚C for an hour – an hour 10 until golden brown and a cake tester comes out clean. 
  11. Allow the cake to cool in the pan for 15 minutes and then remove it and place on a wire rack. 
  12. Cool completely. 

For the glaze:

  1. Whisk all the ingredients together in a small mixing bowl. 
  2. Once the cake is completely cool pour over the glaze. 
  3. Allow it to set slightly and then scatter with coconut flakes and lime zest. 
  4. Finish with an extra drizzle of Goldcrest Pure Honey just before serving.