Apart from being delicious and healthy, this Coconut and Lime Pound Cake is zingy, moist and a breeze to make.
By Martyna Candrick
Coconut and Lime Pound Cake
- Total Time: 50 minutes
- Yield: 10 1x
Description
Apart from being delicious and healthy, this Coconut and Lime Pound Cake is zingy, moist and a breeze to make.
Ingredients
Scale
For the Coconut and Lime Pound Cake – Step 1:
- ½ cup lime juice, freshly squeezed is best – I didn’t strain mine
- ½ cup raw cashews
- 1/3 cup rice malt syrup
For the Coconut and Lime Pound Cake – Step 2:
- ¼ cup coconut oil – mine was softened lightly but not liquid
- 1/3 cup coconut cream
- 4 eggs, at room temperature
- ½ tsp liquid Stevia
- ¼ cup tapioca flour
- 2/3 cup coconut flour, sifted
- 1 tsp bicarb [baking] soda
For the Coconut and Lime Pound Cake Frosting:
- 1/3 cup coconut cream
- 2 tbsp rice malt syrup
- 10 drops liquid Stevia
- ¼ tsp lime zest, plus extra for decorating
- 1 tbsp lime juice
- ¼ cup coconut flour
Instructions
- Preheat oven to 190C (170C fan-forced, 375F, gas mark 5).
- Line a loaf tin (or an 8inch round springform tin) with some baking paper.
To make the Coconut and Lime Pound Cake – Step 1:
- Place all Step 1 ingredients into a blender or 2 cup capacity jug and process until silky smooth, about 2 minutes (I used a jug and my immersion blender for this).
To make the Coconut and Lime Pound Cake – Step 2:
- Transfer the mixture from Step 1 into a large bowl (or your mixer bowl).
- Add all Step 2 ingredients and mix on medium-low speed until just combined, or for about 1 minute.
To bake the Coconut and Lime Pound Cake:
- Transfer batter into your baking tin and smooth over the top.
- Bake in a preheated oven for about 30 minutes or until the cake is just starting to turn golden on top, and is cooked through – check with a clean bamboo skewer.
- Remove from oven and cool for 10 minutes in the tin, before transferring to a wire rack.
- In the meantime, make the Frosting:
- Place all Frosting ingredients in a blender and blend until the mixture is smooth (again, I used a jug and my immersion blender). Set aside until the cake has cooked completely.
To serve the Coconut and Lime Pound Cake:
- Spread frosting on top of the cake. Sprinkle over with extra lime zest. Cut and serve.
To store:
- Keep leftover cake in an airtight container in the fridge.
- Prep Time: 15 mins
- Cook Time: 35 mins
Martyna!
There are a few question marks at some of quantities. Can you please clariry how many cup rice malt syrup do we need at step 1?
Thanks!
Hi Zita,
For some reason the fractions didn’t all come through (I will flag it with HC). The ? measures are as follows:
Step 1:
? cup rice malt syrup (1/3 cup)
Step 2:
? cup coconut cream(1/3 cup)
? cup coconut flour, sifted(2/3 cup)
Step 3:
? cup coconut cream(1/3 cup)
Thanks and apologies for this…
I notices that a ? is before rice malt syrup, coconut flour and coconut cream. What are the amounts? Look forward to making this. Cheers.
Hi Heather,
For some reason the fractions didn’t all come through (I will flag it with HC). The ? measures are as follows:
Step 1:
? cup rice malt syrup (1/3 cup)
Step 2:
? cup coconut cream(1/3 cup)
? cup coconut flour, sifted(2/3 cup)
Step 3:
? cup coconut cream(1/3 cup)
Thanks and apologies for this…