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.

Course Baked goods

Cuisine Caribbean

Prep Time 30

Cook Time 40

Total Time 1 10

Servings people

Calories 236kcal

Author Charla

Ingredients

2½ cups shredded coconut (200g)fine/unsweetened
⅛ teaspoon pink salt
3 large eggs
½ cup raw cane sugar (100g)
1 teaspoon vanilla extract
1 cup coconut milk (250ml)
2 tablespoon lime zest
¼ cup lime juice
1 teaspoon baking powder

Instructions

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.

Video

Notes

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).

Nutrition