Gluten Free Coconut Lime Cake

Learn how to make the most delicious, moist coconut cake with a subtle hint of lime that's totally flourless. This cake solely relies on unsweetened shredded coconut, making it suitable for low carb, gluten free, grain free and paleo lifestyles.

Just like the above description reads, this cake is totally FLOURLESS, yes I'm not kidding you, this isn't a joke nor a gimmick (I promise).

I know a lot of my readers are looking for minimalistic recipes that taste just as good as conventional recipes while being as healthy as can be.

It seems like it's a lot to ask for and granted, at times, it is especially in the realm of all things gluten free but this recipe should hopefully tick ALL the right boxes with you.

While my vegan audience will have to sit on the sidelines if you're gluten/dairy free, low carb and/or paleo then this recipe will satisfy your tastebuds.

The combination of lime and coconut will immediately transport you to the tropics.

This cake is just as moist, light and fluffy as my flourless Jamaican Toto cake without depending on almond flour.

No butter nor oil is needed, just raw cane sugar which is my preferred choice of sweetener.

Ingredients you need

• Shredded coconut - make sure you are using dry, NOT freshly grated coconut. It must be fine in texture, unsweetened and shredded which is sometimes referred to as desiccated coconut.
• Baking powder - this leavening agent helps to rise the cake.
• Raw cane sugar - I used raw cane sugar however you can use coconut sugar (as pictured instead).
• Coconut milk - Dairy free milk with a thick consistency is needed with coconut milk being the closet thing to whipping cream.
• Zest and juice of a lime - both elements are needed to give that subtle taste in lime.
• Vanilla extra/pink salt - used for flavour.
• Eggs - large eggs are needed for structure and to bind everything together.

The steps

• Grease and line a 8 or 9 inch square baking pan with parchment paper and set aside.
• Combine the shredded coconut and pink salt in a bowl and set aside.
• Meanwhile, in another separate bowl, whisk together the eggs (by hand) with the raw cane sugar.
• Pour in the coconut milk, vanilla and continue to stir until fully combined.
• Stir in the zest and juice of the lime.

• Add the shredded coconut to the wet bowl, in increments until a smooth, lump free batter is formed (don't over mix).
• Cover the bowl in saran/plastic wrap.
• Refrigerate the bowl for 30 minutes.
• Preheat the oven to 180C/356F.

• After the given time, remove the bowl from the refrigerator, remove the wrap and stir in the baking powder.
• Pour the batter into the baking pan and use the back of a spoon of the spatula to smooth down the top.

• Bake in the oven for 30-40 minutes or until golden (use a toothpick to determine the readiness, when inserted it should come out clean).
• Allow to cool down for 10 minutes before using the side of the parchment paper to carefully lift out the cake.
• Leave to completely cool down before slicing.

Notes and tips

• Use the baking time as a guideline, my cake was ready in 40 minutes, however your cake might take longer to bake so keep a watchful eye on it.
• Make sure you are using FINE shredded coconut (desiccated) as this will yield a fluffy texture.
• To make the recipe even lower in carbohydrate use monkfruit or erythritol instead.
• Don't over mix the batter or this can result in a dense cake.
• Do not skip the refrigeration time as chilling will help to bind the batter together.
• Allow the cake to completely cool down before slicing as this helps the cake to set and reduces the risk of any crumbling while cutting the cake.
• This is moist cake so any leftovers should be refrigerated and consumed within 3 days.
• Alternatively, you can freeze the cake (in portions) for up to 3 months (be sure to thoroughly thaw out overnight before consuming).

More recipes to try

• Vegan Jamaican Ginger Cake
• Apple Chia Pudding
• Gluten Free Orange Pound Cake
• Jamaican Toto
• Air Fryer Pineapple Rings
• Instant Pot Black Rice Pudding

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