Lime and Coconut Loaf with sweet avocado and lime cream - sweet & dense
This is a gluten-free and dairy free lime and coconut loaf that’s perfect for afternoon tea. Or whenever really. The topping is made with a blend of avocado, coconut oil, a little green tea, lime juice and zest, and maple syrup.
The inspiration for this loaf was a failed attempted at a vegan green tea brack. Which means this loaf is a little different. So I want to give you another option for a coconut lime cake, especially for coconut lovers.
This loaf is quite small. It measures 7.5″ x 4″ x 1½″. The centre is moist and the outer edges are nicely crusty. I wouldn’t recommend increasing the amount of the ingredients because the texture of this is what makes it work. If it was larger I don’t think the centre would taste fully baked. And this is quite sweet and dense so a small slice is plenty.
Lime and Coconut Loaf with sweet avocado and lime cream
Yield: 7.5″ x 4″ x 1½″ loaf
Suitable for: Gluten-free diet
Ingredients:
Lime & Coconut Loaf
- 90g caster sugar
- 1 egg
- 1 lime, zest & juice
- 50ml melted coconut oil
- 25ml regular olive oil
- 75g ground almonds
- 25g desiccated coconut
- ½ tsp vanilla extract
Sweet Avocado & Lime Cream
- 1 large avocado, peeled, stoned & mashed
- ¼ tsp matcha tea powder, blended with 2 tablespoons of warm water
- 1 lime, zest & juice
- 1 tbsp coconut oil, melted
- maple syrup to taste
- 6 INGREDIENT
Instructions:
Make the sweet avocado & lime cream
If you have an electric grinder for spices or coffee beans that is the best option for making the sweet avocado and lime cream, as the quantity is quite small. In any case, whatever you use, do mash up the avocado prior to putting it in the blender or grinder. Add all the mashed avocado, lime juice and zest, melted coconut oil, two tablespoons of maple syrup to a blender and blend until completely smooth. Taste and add more maple syrup until it’s sweet enough for you. Transfer the smooth mix to a bowl or cup and leave in the fridge until the loaf is baked and has completely cooled - it will take 2 hours or so, all in all. By this time the avocado cream will have set.Make the loaf
Turn on the oven to 160° C. Grease a small loaf tin very well with coconut oil. Line the bottom with greased baking paper.- Add the sugar, egg and lime zest to a bowl and whish until it has a buttery consistency. Whisk in the olive oil and coconut oil. If the coconut oil is still warm be sure to add it in bit by bit at a time to avoid the eggs scrambling. Next, whisk in the lime juice, followed by the ground almonds and desiccated coconut. Stir in the vanilla extract. Pour the mix into the greased loaf tin.
- Bake the loaf for 1 hour then take out and carefully remove the loaf from the tin. Place the loaf on a baking sheet lined with baking paper and put back in the oven for another 30 minutes or until it’s nicely crusty on all sides. When it’s done take out and allow to cool completely.
Assemble
Spread all the sweet avocado & lime cream on the cooled loaf. Sprinkle with some desiccated coconut. Have with tea.
Enjoy!
