RECIPES BY Rhiannon Lambert

Coconut & Pistachio Loaf

  • 1 Hour
  • 1 Loaf
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Essential Ingredients

2 limes, zested & juiced
250g plain flour
60g desiccated coconut
3 large eggs, at room temperature
300g caster sugar
125ml sunflower oil
250g greek yoghurt
1 tsp bicarbonate of soda

For the Syrup & Icing:
50g caster sugar
150g greek yoghurt
40g desiccated coconut
50g icing sugar
200g pistachios, de-shelled & roughly chopped


  1. Preheat the oven to 160°c fan assisted/180°c/gas 4 and line a large loaf tin with parchment paper.
  2. Mix the lime zest with the flour and desiccated coconut in a bowl. In another larger bowl, whisk the eggs with the sugar until light, mousse-like and doubled in size, then slowly whisk in the oil until just combined.
  3. Combine the yoghurt, half the lime juice and bicarbonate of soda in a jug and mix well. Combine with the rest of the wet mixture and gently mix with a wooden spoon.
  4. Slowly fold the dry mix into the wet mixture, until everything is just combined. Carefully spoon the cake mixture into the prepared loaf tin, then bake in the oven for 45-55 minutes, or until a skewer inserted into the centre of the sponge comes out clean.

  5. Meanwhile, you can make the lime syrup. Mix the remaining lime juice with the caster sugar. Remove the cake from the oven and quickly prick the sponge all over the surface with a cocktail stick. Spoon over the lime syrup and allow the cake to cool completely before removing from the tin.
  6. Whilst the cake is cooling, make the icing by mixing the greek yoghurt, desiccated coconut and icing sugar together, then refrigerate until ready to use to let it thicken up. Spread it over the top of the loaf cake, sprinkle with the chopped pistachios and enjoy!