You put the lime in the coconut

There are some soundtracks that define a movie, and even when you might not particularly enjoy that movie, you still love the soundtrack. For me, that movie is the 1992 cult classic, Reservoir Dogs. Didn’t love it, but the soundtrack, oh the soundtrack is good! Classic songs are interspersed with deadpan dialogue snippets by the brilliant comedian Steven Wright (RIP) and it’s the perfect road tripping soundtrack.

This recipe as been barely adapted from Bill Granger’s original. It’s called coconut bread, but let’s call a spade a spade – it’s more like a cake cooked in a loaf tin. When I first made this loaf, I couldn’t help but think of this song so I’ve added lime juice and zest which is the perfect accompaniment to the sweet coconut.  It’s so easy to put together and doesn’t require a cake mixer. It’d be the perfect treat for breakfast, or tucked in a lunchbox.

IMO, there is only one way to eat this bread, and that’s toasted and smothered in lime marmalade, but whatever floats your boat.

Keep on truckin’.


2 eggs
300ml milk
the zest of one lime
2 tablespoons lime juice
1 teaspoon vanilla extract
320g flour
2 teaspoons baking powder
200g caster sugar
150g shredded coconut
75g butter, melted


Preheat your oven to 180°C. Grease and line a 21x10cm loaf tin.
In a small jug, whisk together the milk, eggs, vanilla and lime zest and juice, set aside.
Sift the flour and baking powder into a large bowl, then stir in the sugar and coconut.
Make a well in the centre and slowly stir in the egg mixture, until just combined.
Add melted butter and stir just until the mixture is smooth, don’t overmix.
Pour the batter into the tin and bake for about one hour, or until a skewer comes out clean.
Cool in the tin for 5 minutes, then turn out to cool on a wire rack.
Keeps for up to 3 days in an airtight tin.


  • Recipe barely adapted from Bill Granger.
  • You can leave out the lime juice and zest but may like to add a teaspoon of cinnamon instead.

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