A snackable loaf cake loaded with flavor.
A cake baked in loaf pan can be just a beautiful as a round, layered cake, suitable for serving at any get-together. They also have the advantage of being easily sliced, perfect for whenever you want a little treat. This snackable loaf cake has a trio of tropical flavors–kiwi, lime, and toasted coconut–that works any time of year. And sourdough starter takes the flavor to the next level. Whether you are serving it for friends, family, coworkers, or just for yourself, this cake is sure to please.
Kiwi, Lime, and Coconut Sourdough Snack Cake
Full of flavor but not too sweet, I like a slice of this cake for breakfast or as an afternoon snack with a cup of tea. This could, however, serve as a showstopping crowd-pleaser at your next family brunch. And don’t be afraid to brag a little that the secret ingredient is your home grown sourdough starter—they will surely be impressed.
Ingredients
- 2 large eggs room temperature
- 110 grams (1/2 cup) vegetable or canola oil
- 125 grams (1/2 cup) sourdough starter discard/unfed, 100% hydration
- 2 limes
- 4 kiwi peeled
- 80 grams (1 cup) unsweetened shredded coconut
- 178 grams (1 1/4) cup all purpose flour
- 150 grams (3/4 cup) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 226 grams (2 cups) powdered sugar
Instructions
- Preheat oven to 350°. Line a 9”x5” loaf pan with parchment or grease with nonstick spray.
- In a medium bowl combine eggs, vegetable oil, sourdough starter, and zest of 2 lime. Juice limes and add 1 tbsp lime juice to a blender or food processor with 3 peeled kiwis. Blend until smooth then add to the egg mixture and whisk together. Set aside.
- Spread shredded coconut into an even layer on a sheet pan. Bake for about 5 minutes until golden brown, stirring halfway through. Set aside to cool.
- In a large bowl mix or bowl of a stand mixer combine flour, granulated sugar, baking powder, baking soda, and salt. Stir in 60 gm (3/4 cup) toasted coconut.
- Gradually mix wet ingredients into dry ingredients, stirring gently until just combined.
- Pour batter into prepared loaf pan. Bake for 45-60 minutes until a long toothpick or skewer inserted in the center comes out clean. Allow to cool in the pan for 20-30 minutes then remove and cool completely on a wire rack.
- Once cake has cooled prepare the topping: in a medium bowl whisk together 2 tbsp lime juice with powdered sugar. Add more lime juice or water 1 tsp at a time as needed until icing is spreadable. Spread icing onto the top of your cake. Just prior to serving top cake with sliced kiwi and sprinkle with toasted coconut.
Notes
To peel kiwi, cut off the top and bottom then either cut off the peel with a paring knife or insert a spoon near the edge and slide it around the outside of the kiwi until the peel can be removed.
