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Spelt Coconut Lime Drizzle Cake

Spelt coconut lime drizzle cake on marble surface with toasted coconut topping and fresh limes beside it

Spelt flour gives this cake a slightly nutty, soft crumb that holds up well to a generous lime drizzle. It bakes faster than a standard wheat cake and stays moist longer, which makes it a good choice for baking ahead.

The lime syrup goes on while the cake is still warm. It soaks through the top layer and concentrates just at the surface, giving you a thin, slightly crunchy sugar crust over a damp, fragrant crumb underneath.

Toasted coconut adds texture and a mild sweetness that keeps the lime from reading too sharp. You can use desiccated or flaked coconut - both work, though flaked gives a more visible finish on top.

This is a one-bowl bake. No creaming, no stand mixer needed. The batter comes together in about fifteen minutes.

Why You'll Love This Recipe

  • One bowl, no mixer, minimal washing up
  • Spelt crumb stays soft for three days
  • Sharp lime soak creates a crisp sugar crust
  • Toasted coconut adds crunch without overpowering
Hot lime syrup being poured over freshly baked spelt loaf cake with skewer holes in the tin

Ingredient Notes

  • White spelt flour: White spelt flour gives a lighter crumb than wholegrain spelt. You can swap half for wholegrain spelt flour, but the cake will be slightly denser and more earthy in flavour.
  • Coconut oil: Use refined coconut oil if you want a neutral flavour, or unrefined for a stronger coconut note. Melted unsalted butter works as a direct substitute.
  • Full-fat coconut milk: Shake the can well before opening. The fat content keeps the crumb moist. Low-fat coconut milk can be used but the texture will be slightly drier.
  • Fresh lime juice and zest: Use fresh limes - about 3 medium limes for both the batter and the syrup. Bottled lime juice lacks the brightness needed for the drizzle.
  • Caster sugar: Caster sugar dissolves faster in the syrup. Granulated sugar works but takes an extra minute of stirring over heat to fully dissolve.
  • Desiccated or flaked coconut: Toast in a dry pan over medium heat for 2 to 3 minutes until golden at the edges. Watch it closely - it burns fast. Flaked coconut gives a chunkier topping.
Slice of spelt coconut lime drizzle cake on ceramic plate with coconut yogurt and lime wedge
Prep Time 15 mins
Cook Time 40 mins
Rest Time 10 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 170  C
Servings: 10
Estimated Cost: 1.80
Calories: 285
Best Season: Spring, Summer
Dietary: Contains dairy and eggs, Contains gluten (spelt), Dairy-Free, Vegetarian
Description

Wholegrain spelt keeps the crumb tender without making it heavy, while a hot lime sugar syrup soaks in straight from the oven for a clean, citrus-forward finish.

Ingredients
    Cake batter
  • 220 g white spelt flour
  • 1.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.25 tsp fine sea salt
  • 150 g caster sugar
  • 2 large eggs (room temperature)
  • 160 ml full-fat coconut milk (shaken well)
  • 80 ml refined coconut oil (melted and cooled slightly)
  • 2 tsp lime zest (from about 2 limes)
  • 2 tbsp fresh lime juice
  • 40 g desiccated or flaked coconut (plus 15 g for topping, toasted separately)
    • Lime drizzle syrup
  • 60 ml fresh lime juice (from about 2 limes)
  • 60 g caster sugar
  • 1 tsp lime zest (optional, for extra fragrance)
Instructions
    Prepare
  1. 1
    Heat the oven to 170 C / 340 F fan. Grease a 900 g loaf tin and line with baking parchment, leaving an overhang on the two long sides.
  2. 2
    Toast 15 g of coconut in a dry frying pan over medium heat for 2 to 3 minutes, stirring often, until golden at the edges. Set aside for topping.
    3. Make the batter
  3. 3
    Whisk together the spelt flour, baking powder, bicarbonate of soda, salt, and caster sugar in a large mixing bowl until evenly combined.
  4. 4
    In a jug, whisk the eggs, coconut milk, melted coconut oil, lime zest, and lime juice until smooth.
  5. 5
    Pour the wet ingredients into the dry ingredients and stir with a silicone spatula until just combined - stop as soon as no dry streaks remain.
  6. 6
    Fold in the 40 g of untoasted desiccated coconut gently.
    7. Bake
  7. 7
    Pour the batter into the prepared loaf tin and smooth the top level.
  8. 8
    Bake for 38 to 42 minutes, until the top is deep golden and a skewer inserted in the centre comes out with just a few moist crumbs.
    9. Make the lime drizzle
  9. 9
    While the cake bakes, combine the lime juice and caster sugar in a small saucepan over low heat. Stir for 2 to 3 minutes until the sugar fully dissolves. Remove from heat and stir in the lime zest if using.
    10. Drizzle and finish
  10. 10
    As soon as the cake comes out of the oven, use a skewer to poke about 15 holes across the surface, going about two-thirds of the way down.
  11. 11
    Pour half the warm lime syrup slowly and evenly over the hot cake. Wait 1 minute, then pour the remaining syrup over.
  12. 12
    Scatter the toasted coconut evenly across the top while the syrup is still slightly tacky.
  13. 13
    Leave the cake in the tin for 10 minutes, then lift out using the parchment overhang and cool on a wire rack. Slice once fully cool.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 285kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 11g56%
Cholesterol 37mg13%
Sodium 140mg6%
Potassium 130mg4%
Total Carbohydrate 38g13%
Dietary Fiber 3g12%
Sugars 22g
Protein 5g10%
Vitamin A 60 IU
Vitamin C 4 mg
Calcium 45 mg
Iron 2 mg
Vitamin D 10 IU
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1.2 mg
Vitamin B6 0.1 mg
Folate 18 mcg
Vitamin B12 0.1 mcg
Phosphorus 110 mg
Magnesium 28 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Zest limes directly into the batter bowl to catch all the fragrant oils.
  • Pour syrup in two stages - half first, wait 1 minute, then add the rest for even absorption.
  • Toasted coconut burns quickly - pull it off heat as soon as edges turn golden.
  • Rest the finished cake in the tin for 10 minutes before lifting out.
  • Use room-temperature eggs for a smoother batter and even rise.
Keywords: spelt coconut lime drizzle cake, spelt flour cake recipe, dairy-free lime drizzle cake, coconut lime loaf cake, easy spelt baking

Equipment

  • 900 g / 2 lb loaf tin
  • large mixing bowl
  • fine grater or microplane
  • small saucepan
  • baking parchment
  • wooden spoon or silicone spatula

Tips

  • Zest the limes before juicing - it's much easier and you'll get more zest.
  • Pour the lime syrup over the cake as soon as it comes out of the oven so it absorbs while the crumb is still open.
  • Line the loaf tin with baking parchment leaving an overhang on both long sides for clean lifting.
  • Don't overmix the batter once the flour goes in - stir until just combined to keep the crumb light.
  • Test doneness with a skewer in the centre - it should come out with just a few moist crumbs, not wet batter.

Variations

  • Swap lime for lemon and add a teaspoon of vanilla extract to the batter for a softer citrus version.
  • Fold 60 g of finely chopped dark chocolate into the batter before baking for a coconut-chocolate contrast.
  • Replace coconut oil with melted butter and add a tablespoon of dark rum to the lime syrup for a Caribbean-style finish.

Storage and Reheating

Store the cake in an airtight container at room temperature for up to 3 days. The lime syrup keeps the crumb moist, so it actually improves slightly on day two.

For longer storage, wrap individual slices in cling film and freeze for up to 2 months. Defrost at room temperature for about an hour before serving.

Don't refrigerate unless your kitchen is very warm - cold air dries out the crumb faster than room temperature storage does.

Serving Suggestions

Serve at room temperature with a spoonful of thick Greek yogurt or coconut yogurt on the side. The tartness of the yogurt matches the lime without competing with the toasted coconut on top.

For a simple dessert, warm a slice in the oven at 160 C for 5 minutes and serve with a scoop of vanilla ice cream. The syrup becomes slightly sticky when warm and the coconut gets fragrant again.

It pairs well with a cup of black tea or a cold glass of sparkling water with a squeeze of lime - the citrus in the drink echoes the drizzle without overloading the palate.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-coconut-lime-drizzle-cake/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!