Oh, do I have a treat for you! My Coconut Rhubarb Loaf with Lime Drizzle is the perfect marriage of tropical coconut and tangy rhubarb – a combo that’ll make your taste buds dance. I stumbled upon this magic one summer when my rhubarb patch went wild and I was craving something bright and tropical. The lime drizzle? That was a happy accident when I grabbed lime instead of lemon for my glaze. Now it’s my go-to spring bake – the kind that disappears before it even cools because everyone keeps sneaking “just one more slice.”
Why You’ll Love This Coconut Rhubarb Loaf with Lime Drizzle
Trust me, this isn’t just another loaf cake – it’s the one your friends will beg you to make again. Here’s why:
- Moist texture: Between the buttermilk and fresh rhubarb, every bite stays tender (no dry crumbs here!)
- Perfectly balanced: Tart rhubarb plays off sweet coconut, while lime drizzle adds that “wow” finish
- Easy-peasy: One bowl, no fussy steps – I’ve made this half-asleep at 6 AM and it still turned out glorious
- Looks fancy: That vibrant pink rhubarb and snowy lime drizzle? Pure bakery-worthy magic
It’s the kind of recipe that makes people think you slaved for hours, when really? You were sipping coffee while it baked itself.
Ingredients for Coconut Rhubarb Loaf with Lime Drizzle
Here’s everything you’ll need to make this tropical-tart wonder. I’ve grouped them so you can grab ingredients in batches – my little trick to avoid that frantic “did I add the baking soda yet?” panic mid-recipe.
Dry Ingredients
- All-purpose flour (1 1/2 cups) – spoon and level it, don’t scoop!
- Shredded coconut (1/2 cup) – sweetened or unsweetened both work here
- Baking powder (1 tsp) – check it’s fresh (it should fizz in water)
- Baking soda (1/2 tsp) – the secret lift for our loaf
- Salt (1/4 tsp) – just a pinch to balance the sweetness
Wet Ingredients
- Unsalted butter (1/2 cup, softened) – leave it out for 30 minutes first
- Granulated sugar (3/4 cup) – or swap in coconut sugar for extra tropical vibes
- Large eggs (2) – room temp blends better
- Vanilla extract (1 tsp) – the good stuff, no imitation!
- Buttermilk (1/2 cup) – see my easy swap below if you’re out
The Good Stuff
- Diced rhubarb (1 1/2 cups) – about 3 medium stalks, chopped small
- Lime zest (1 tbsp) – from about 2 limes (save juice for the drizzle!)
Lime Drizzle
- Powdered sugar (1 cup) – sifted to avoid lumps
- Lime juice (2 tbsp) – fresh squeezed makes all the difference
Ingredient Notes & Substitutions
Buttermilk hack: No buttermilk? Mix 1/2 cup milk with 1 1/2 tsp vinegar or lemon juice, let sit 5 minutes until slightly curdled. Works like a charm!
Zest alternatives: Out of limes? Lemon zest adds a different but equally delicious brightness.
Rhubarb tips: Frozen rhubarb works – thaw completely and pat dry to remove excess moisture. And don’t discard those pretty pink skins – they give the loaf gorgeous flecks of color!
How to Make Coconut Rhubarb Loaf with Lime Drizzle
Alright, let’s get baking! This Coconut Rhubarb Loaf with Lime Drizzle comes together like a dream if you follow these simple steps. I’ve made this dozens of times, and these little tricks guarantee perfect results every time.
Step 1: Prep & Preheat
First things first – preheat your oven to 350°F (175°C). While it warms up, grease your 9×5-inch loaf pan really well. I like to use butter and a dusting of flour, but baking spray works too. Trust me, nothing’s sadder than rhubarb loaf sticking to the pan!
Step 2: Cream Butter & Sugar
Here’s where the magic starts. In a large bowl, beat the softened butter and sugar together for a full 2-3 minutes until it’s light and fluffy. Don’t rush this step – those tiny air pockets make the texture dreamy. It should look almost like whipped cream when it’s ready.
Step 3: Add Eggs & Vanilla
Crack in the eggs one at a time, mixing well after each addition. This prevents the batter from breaking. Then stir in that glorious vanilla extract. Your kitchen should smell amazing already!
Step 4: Alternate Dry & Wet
Now, add half the dry ingredients and mix just until combined. Pour in all the buttermilk and mix lightly, then finish with the remaining dry ingredients. Some flour streaks are okay – we’ll fix that in the next step.
Step 5: Fold in Rhubarb & Zest
Here’s the fun part! Gently fold in the diced rhubarb and lime zest with a rubber spatula. Be extra careful not to crush those beautiful pink rhubarb pieces – we want them to stay intact for pretty flecks in every slice.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 50-55 minutes – but start checking at 45 minutes. The wait is torture, but your patience will be rewarded!
Baking Tips for Perfect Texture
The toothpick test: Insert it near the center – moist crumbs are good, wet batter means it needs more time.
Avoid overmixing: Once you add the dry ingredients, mix just until combined. Overworked batter makes tough loaves.
Cool before drizzling: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Wait until it’s completely cool before adding that zesty lime drizzle – otherwise it’ll just melt right off!
Serving & Storing Coconut Rhubarb Loaf
Oh, the best part – eating it! This loaf tastes perfect at room temperature, when the lime drizzle has set into that crackly-sweet crust. I usually let it cool completely (torture, I know) before slicing – those rhubarb pieces stay prettier that way. For storage, tuck any leftovers (ha!) into an airtight container. It’ll stay fresh on the counter for 3 days, or freeze individual slices wrapped in parchment for up to 2 months. A quick 10-second zap in the microwave makes frozen slices taste fresh-baked – not that they usually last that long in my house!
Coconut Rhubarb Loaf with Lime Drizzle Variations
Want to play around with this recipe? I’ve tested these tasty twists that still keep that perfect tropical-tart balance:
- Crunchy upgrade: Fold in 1/2 cup chopped macadamia nuts with the rhubarb – that buttery crunch is divine!
- Nutty version: Swap shredded coconut for almond flour (reduce by 2 tbsp to account for density).
- Spiced twist: Add 1 tsp cardamom to the dry ingredients – it pairs beautifully with the lime.
My favorite? The macadamia nut version – it adds this incredible texture that makes the loaf feel extra special. Just don’t tell my grandma I messed with her original recipe!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each delicious slice of this Coconut Rhubarb Loaf with Lime Drizzle. Keep in mind these numbers can wiggle a bit depending on your exact ingredients – like whether you used full-fat buttermilk or that coconut sugar swap I mentioned earlier.
Per serving (1 slice):
- 220 calories – perfect for that afternoon pick-me-up
- 9g fat – mostly from that glorious butter and coconut
- 32g carbs – hey, it’s cake! And rhubarb’s practically a vegetable, right?
- 3g protein – eggs and buttermilk doing their thing
Remember, these are estimates – your mileage may vary depending on how thick you slice it (no judgment if you go for “baker’s portions”!). The important thing? Every bite is packed with real ingredients and lots of love.
FAQs About Coconut Rhubarb Loaf with Lime Drizzle
I get asked these questions all the time about my beloved Coconut Rhubarb Loaf with Lime Drizzle – here are the answers that’ll save you some trial and error!
“Can I use frozen rhubarb?”
Absolutely! Thaw it completely first (I leave it overnight in the fridge), then give it a good squeeze in a clean towel to remove excess liquid. Frozen rhubarb tends to be wetter than fresh, and we don’t want soggy loaf syndrome!
“What if I don’t like coconut?”
No problem at all – just swap in an equal amount of all-purpose flour instead. The loaf will be slightly less moist, so I’d add an extra tablespoon of buttermilk to compensate. But between you and me? The coconut adds magic, so maybe try it with just 1/4 cup first!
“Help! My lime drizzle is too runny!”
Been there! The fix is easy: whisk in powdered sugar 1 tablespoon at a time until it ribbons off your spoon. If it gets too thick? A few drops of lime juice or water will loosen it right up. Pro tip: drizzle should be the consistency of thick honey – pourable but not watery.
Got more questions? Slide into my DMs anytime – I love helping fellow bakers nail this recipe!
Share Your Creation!
Nothing makes me happier than seeing your beautiful Coconut Rhubarb Loaf creations! Snap a pic of that glorious lime-drizzled slice and tag me @BakingWithJoy – I’ll feature my favorites and we can swap rhubarb stories. P.S. Bonus points if you catch someone mid-sneak trying to swipe a piece!
