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Blueberry and lime loaf cake with coconut cream icing

  • Serves 10-12
  • Prep 15 mins
  • Total time 2 hrs 30 mins, plus overnight chilling
3.5/5 rating (4 votes)
Blueberry and lime loaf cake with coconut cream icing
Blueberry and lime loaf cake with coconut cream icing

step by step

  • 1Start by shaking the tin of coconut milk well before chilling it in the fridge overnight.
  • 2Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 28cm loaf tin (24.5cm x 8cm base) and line it with baking paper.
  • 3Put all the ingredients for the cake apart from the blueberries into a large bowl, add a pinch of salt, and beat together with an electric whisk (or in a stand mixer) until smooth and combined.
  • 4Spoon the mixture into the loaf tin, then gently push the blueberries into the top before smoothing it. Bake for 50-60 minutes or until a skewer inserted into the centre of the loaf comes out clean. Cool in the tin before turning out onto a wire rack.
  • 5While the cake cools, make the coconut cream. Carefully spoon out the coconut cream into a bowl, leaving the liquid in the tin. Reserve the liquid as you may need to use some to loosen the cream.
  • 6Briefly whisk the coconut milk with the icing sugar and vanilla extract until soft peaks form. Spread the mixture on top of the cooled cake. Serve immediately.
  • Recipe by Emma Franklin and Jenna Leiter.

    Photograph by Charlie Richards.

Get ahead

The iced cake will keep for 1 day if stored chilled, or the uniced cake will keep for a few days in an airtight tin.

You will need

  • 225g soft unsalted butter, plus extra for greasing
  • 200g caster sugar
  • 4 large eggs, lightly beaten
  • zest of 2 limes and juice of 1
  • 225g plain flour, sifted
  • 2 tsp baking powder
  • 100g ground almonds
  • 200g blueberries

For the coconut cream

  • 1 x 400ml tin coconut milk
  • 1 tbsp icing sugar
  • ½ tsp vanilla extract