Coconut and Lime Pound Cake

This coconut-lime cashew pound cake completely changed how I think about grain-free baking. I was honestly skeptical at first – how could blending cashews with lime juice create anything close to traditional pound cake? But that silky mixture becomes the foundation for something incredibly tender and moist.

The lime really shines here without being overpowering, and the coconut adds this lovely tropical richness. What surprised me most was how the cashews work – they don’t make it taste nutty, more slightly earthy and they create this amazing creamy texture that keeps every slice perfectly moist.

I’ve made this for friends who had no idea it was grain-free until I told them. The coconut-lime frosting on top is tangy and light, exactly what the cake needs. And the whole thing comes together so easily – just blend, mix, and bake. Sometimes the simplest recipes are the most satisfying.

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Step by Step Guide to Making Coconut and Lime Pound Cake

Preheat and Prepare Pan

Preheat oven to 375°F (190°C), or 170°C fan-forced.

Line a loaf pan (or 8-inch round springform) with baking paper.

Make Step 1 Mixture

In a blender or deep jug, combine lime juice, cashews, and rice malt syrup.

Blend until silky smooth, about 2 minutes using a standard or immersion blender.

Finish the Batter (Step 2)

Transfer blended mixture to a mixing bowl.

Add coconut oil, coconut cream, eggs, stevia, tapioca flour, coconut flour, and baking soda.

Mix on medium-low speed until just combined, about 1 minute. Do not overmix.

Bake and Cool

Pour batter into prepared pan and smooth the surface.

Bake for 30 minutes, or until the top is golden and a skewer inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

Blend coconut cream, rice malt syrup, stevia, lime zest, lime juice, and coconut flour until smooth.

Once the cake is fully cooled, spread frosting on top and finish with extra lime zest.

Store

Store leftovers in an airtight container in the fridge.

Coconut and Lime Pound Cake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Martyna Candrick
• Total Time: 50 minutes
• Yield: 10 slices 1x

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Description

This naturally sweetened pound cake marries bright lime juice, creamy coconut, and nutty undertones. It’s grain-free, gluten-free, and topped with a tangy coconut-lime frosting—perfect for clean baking lovers. Did we mention it is absolutely delicious?

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Ingredients

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Step 1 – Base Blend

1/2 cup freshly squeezed lime juice (120 ml)

1/2 cup raw cashews (70 grams)

1/3 cup rice malt syrup (80 ml)

Step 2 – Batter

1/4 cup coconut oil, softened (60 ml)

1/3 cup coconut cream (80 ml)

4 large eggs, room temperature

1/2 teaspoon liquid stevia

1/4 cup tapioca flour (30 grams)

1/3 cup coconut flour, sifted (80 grams)

1 teaspoon baking soda (bicarbonate soda)

Frosting

1/3 cup coconut cream (80 ml)

2 tablespoons rice malt syrup (30 ml)

10 drops liquid stevia

1/4 teaspoon lime zest, plus more for topping

1 tablespoon lime juice (15 ml)

1/4 cup coconut flour (30 grams)

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Instructions

Preheat and Prepare Pan

• Preheat oven to 375°F (190°C), or 170°C fan-forced.

• Line a loaf pan (or 8-inch round springform) with baking paper.

Make Step 1 Mixture

• In a blender or deep jug, combine lime juice, cashews, and rice malt syrup.

• Blend until silky smooth, about 2 minutes using a standard or immersion blender.

Finish the Batter (Step 2)

• Transfer blended mixture to a mixing bowl.

• Add coconut oil, coconut cream, eggs, stevia, tapioca flour, coconut flour, and baking soda.

• Mix on medium-low speed until just combined, about 1 minute. Do not overmix.

Bake and Cool

• Pour batter into prepared pan and smooth the surface.

• Bake for 30 minutes, or until the top is golden and a skewer inserted in the center comes out clean.

• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

• Blend coconut cream, rice malt syrup, stevia, lime zest, lime juice, and coconut flour until smooth.

• Once the cake is fully cooled, spread frosting on top and finish with extra lime zest.

Store

• Store leftovers in an airtight container in the fridge.

Notes

Always bring butter, eggs, and dairy ingredients to room temperature before mixing. This ensures smoother batter, better aeration, and a more even texture.

Measure flour correctly by lightly spooning it into the measuring cup and leveling it off. Too much flour can result in dry, dense cakes.

Properly cream butter and sugar until fluffy and pale—around 3 to 5 minutes. This crucial step creates air pockets that yield a lighter pound cake.

Add eggs one at a time, mixing thoroughly after each addition to incorporate air and prevent curdling.

When incorporating dry ingredients, mix just until combined. Over-mixing can activate gluten and make your pound cake tough.

Use a heavy-duty, non-stick loaf or bundt pan to ensure even heat distribution, easier release, and beautifully shaped cakes.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Cake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 10g
• Sodium: 140mg
• Fat: 22g
• Saturated Fat: 16g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 90mg