Coconut and Lime Cake (Gluten Free)

Learn how to make my easy but delicious gluten free coconut and lime cake.

There are many great food combos but one of my favourites is coconut and lime. Like a great cocktail, it transports me to a place with white sandy beaches and clear blue seas. So what could be better than that, combined with cake? Even better with a cuppa.  

This cake is great for looking impressive but nice and simple to make. A great cake for a slice in the afternoon with a cup of tea.

Cooking with Kids?

This is a great recipe to make with children. Get them to help with the weighing and measuring. Kids love to help mixing up the cake too. Just ensure caution is taken when placing in and taking out of the oven.

Is it Vegan?

This recipe is suitable for people following a gluten free diet and vegetarians. The recipe could be adapted for a vegan diet, by substituting the margarine for vegan margarine.

Milk can be subsituted for your favourite nut milk or soya drink.

Then replacing the eggs with either a flax seed egg or apple sauce could work too. I have a great egg replacement guide here.

Do I need any specialist equipment?

You don’t need any specialist equipment for this cake. You can use the side of a grater to make the lime zest. But if you want to buy a specific tool I would recommend a zester for getting the longer strips of zest.

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Coconut and Lime cake

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

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Ingredients

• 225g Dove's self raising gluten free flour
• 225g caster sugar
• 225g butter
• 4 eggs
• 50g desiccated coconut
• zest of 1 lime
• 2 tbsp of lime juice
• 2 tbsp milk
• For the Icing
• 125g icing sugar
• 1 tbsp lime juice
• Zest of 1 lime
• 1 tbsp of desiccated coconut

Instructions

1. Preheat the oven to 180c gas mark 4
2. Line a 7'' deep round baking tin.
3. In a mixer, mix the flour, caster sugar, butter, milk and eggs until well combined.
4. Stir in the coconut, lime juice and zest.
5. Spoon the mixture into the lined tin and level.
6. Bake in the oven for 1 hour, until risen and firm to the touch.
7. Leave to cool in the tin for 5 minutes and then cool on a wire rack.
8. To make the icing, sift the icing sugar into a large mixing bowl.
9. Add the tbsp of lime juice and mix until the icing coats the back of the spoon.
10. Spread onto the top of the cooled cake and top with the zest and the tablespoon of desiccated coconut.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 584Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 186mgSodium: 265mgCarbohydrates: 65gFiber: 2gSugar: 49gProtein: 12g

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