Coconut Lime Cake
There’s been an excessive amount of baking going on this week all in the name of Easter and it’s finally here. I’m super curious to see what will end up on everyone’s table today. If you’re still in a baking frenzy after, you can try out this coconut lime cake. I thought I would add something different instead of all the carrot and banana cakes that have been crowding my social media feed.
As I mentioned before chocolate is not my thing but a coconut lime cake, definitely my thing. The coconut cream frosting is super light and refreshing. I also think it will be great during the summer at a BBQ or something. You can make them into cute little cupcakes with the individual frosting on top. Let’s hope that’s something we get to do soon, hanging out with friends and family.
With all this baking I think I need a break from all the sweets so I’ll be making more veggies the coming period. Sometimes you just need to listen to your body and give it what it’s asking for, right after I finish a piece of cake.
Coconut Lime Cake
- 2 cup almond flour
- ½ cup coconut flour
- ¼ cup coconut flakes
- ¼ tsp salt
- 2 tsp baking soda
- 4 medium eggs
- ½ cup coconut oil melted
- ¾ cup maple syrup
- ½ cup dairy free coconut yogurt
- ⅓ cup lime juice
- 2 tbsp lime zest plus extra for decoration
- 1 can full fat coconut milk (400ml) chilled upside down for atleast 12 hours
- 2 tbsp maple syrup
- 1 tbsp lime juice
- Preheat oven to 175°C.
- Mix all dry ingredients in a bowl together.
- Mix all wet ingredients in a separate bowl including lime zest.
- Pour the wet mixture into the dry mixture and lightly whisk till all ingredients are incorporated and you don’t have any lumps.
- Ready your bundt cake pan, by coating the inside with melted coconut oil and use 1 tbsp of tapioca to lightly dust the inside. Just place the flour over the coconut oil coated pan and swirl it around to get the tapioca on all sides.
- Pour the batter into the pan, lightly tap it over a flat surface to distribute the batter evenly.
- Place in the oven and bake for 30-35 minutes or until your stick comes out clean.
- Allow to cool down for 10 minutes in pan and then flip over onto a cooling rack.
- Allow cake to cool down completely before placing frosting on top.
- Take out your coconut can from the fridge, at this point it has been chilling in the fridge for at least 12 hours. Flip it over and open it. The cream will have separated from the water. Simply scoop out all the heavy cream on top. You can save the water for your next smoothie.
- Place the coconut cream, maple syrup and lime juice and mix it all together with a hand mixer or a whisk till everything is incorporated and you have thick, creamy frosting.
- Gently coat the top of your cake with the frosting, you can use all of it, or you can save some to add to your cake servings on the side.
- Sprinkle lime zest on top, et voilà!