Coconut and Lime Pound Cake
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Recipe Type: Desserts
Prep Time: 
Cook Time: 
Total Time: 
Serves: 10
 
Apart from being delicious and healthy, this Coconut and Lime Pound Cake is zingy, moist and a breeze to make.
Ingredients
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
  • ⅓ cup rice malt syrup
For the Coconut and Lime Pound Cake – Step 2:
  • ¼ cup coconut oil – mine was softened lightly but not liquid
  • ⅓ cup coconut cream
  • 4 eggs, at room temperature
  • ½ tsp liquid Stevia
  • ¼ cup tapioca flour
  • ⅔ cup coconut flour, sifted
  • 1 tsp bicarb [baking] soda
For the Coconut and Lime Pound Cake Frosting:
  • ⅓ 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
  1. Preheat oven to 190C (170C fan-forced, 375F, gas mark 5).
  2. Line a loaf tin (or an 8inch round springform tin) with some baking paper.
To make the Coconut and Lime Pound Cake – Step 1:
  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:
  1. Transfer the mixture from Step 1 into a large bowl (or your mixer bowl).
  2. 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:
  1. Transfer batter into your baking tin and smooth over the top.
  2. 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.
  3. Remove from oven and cool for 10 minutes in the tin, before transferring to a wire rack.
  4. In the meantime, make the Frosting:
  5. 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:
  1. Spread frosting on top of the cake. Sprinkle over with extra lime zest. Cut and serve.
To store:
  1. Keep leftover cake in an airtight container in the fridge.
Recipe by Honest Cooking at https://honestcooking.com/coconut-lime-pound-cake-recipe/