Coconut Lime Cake

Description

The beautiful thing about this cake is that it is naturally dairy free and refined sugar free, it uses coconut oil and coconut sugar which add to the flavor. The lime pairs beautifully with the coconut and the result is just delicious.

Coconut Lime Cake

Servings 8

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

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Ingredients

  

Cake

• 2 Eggs
• 108 g Melted Coconut Oil (can sub with vegetable oil)
• 1 tbsp Lime Zest (from 5 small limes)
• 200 g Coconut Sugar (can sub with any sugar)
• 60 ml Lime Juice (from 5 small limes)
• 240 ml Coconut Cream (Can sub with coconut milk)
• 95 g Desiccated Coconut
• 250 g All Purpose Flour
• 1 tsp Baking Soda
• 1.5 tsp Baking Powder
• 1 tsp Vanilla Extract
• ¼ tsp Salt ¼

Topping

• 200 g Icing Sugar
• 35-40 ml Lime Juice
• 1 pinch Salt
• Toasted Coconut Flakes

Instructions

 

• Preheat the oven to 180C and line the pan bottom of a 23 cm springform pan with paper. I like to oil and dust the sides as well. Juice and zest limes to get the adequate quantity.
• In a single bowl, add the wet ingredients: the eggs, oil, vanilla, and mix them together with a whisk.
• Add the sugar and continue whisking. Add the lime zest and juice, coconut cream and whisk all together.
• Add the flour, baking powder, baking soda, salt and mix. Then finally add the desiccated coconut. Mix them in and pour the cake pan. Bake the cake for 40-45 minutes at 180C or until a testing skewer comes out clean.
• Cool the cake and then make the topping by mixing the sugar, lime juice, and pinch of salt together. Don’t make it in advance as it dries up quickly. Pour in on the cooled cake and then top with dessicated coconut if desired. Enjoy!

Calories: 340kcal