I do love a tray bake as you may have noticed. I also love coconut and I love to bake with it. One of my favourite flavour combinations in coconut and lime. It can instantly transport me away to somewhere far flung and tropical. If, like me, you have no chance of getting anywhere tropical soon. Enjoy a slice of this gluten free coconut and lime tray bake and a day dream or two.

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. The 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?

I would recommend using a juicer and a zester for preparing the lime for this cake. However if you don’t have them you can get by with simply squeezing the lime in your hands and catching the seeds. You can also use the side of your grater to zest, but you won’t achieve the longer strands I have. As these you get with a zester.

Don’t forget to Pin it for later!

Lime and Coconut cake

Lime and Coconut cake

Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 45 minutes

Ingredients

  • 100 g Gluten free Self Raising Flour
  • 100 g margarine
  • 100 g caster sugar
  • 25 g desiccated coconut
  • Zest of 1 lime
  • 2 medium eggs
  • 1 tbsp spoon milk
  • Icing:
  • 100 g butter
  • 200 g icing sugar
  • Juice of one lime
  • Zest of 1 lime
  • 1 tbsp chocolate coated coconut shavings
  • 1 tsp desiccated coconut

Instructions

  1. Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease and line a high sided rectangle baking tin
  2. Place all the cake ingredients, in a bowl and beat well until light and fluffy.
  3. Spoon into the tin and smooth level and bake for about 25 minutes until risen golden brown and firm to the touch. Cool in the tin for 5 minutes.
  4. Then remove from the tin and allow to cool completely
  5. Beat the butter till soft, add the lime juice and icing sugar and beat until smooth. Smooth over the cake and use a fork to add a decorative pattern.
  6. Mix the desiccated coconut, chocolate shavings and lime zest, then sprinkle over the top.

Notes

Equipment

Baking tin

Weighing scales

2 x Mixing bowl

Wooden spoon

Cooling rack

Oven gloves

Juicer

Zester

Sieve

Fork

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 308Total Fat: 17gSaturated Fat: 8gTrans Fat: 2gUnsaturated Fat: 8gCholesterol: 46mgSodium: 192mgCarbohydrates: 38gFiber: 2gSugar: 29gProtein: 2g

Did you make this recipe?

if you make this recipe, tag me on Instagram so I can see!

Liked my lime and coconut cake?

You’ll love

Coconut and lime cake
Lemon and poppy seed muffins
Chocolate banana bread