Lime and Coconut Drizzle Cake

I’ve made this dairy-free lime and coconut drizzle cake with coconut oil and coconut cream a few times this year. It’s become a favourite in our family because it’s quick to make, with no sifting required and mixed by hand. It’s an adaptation of this cake:  https://www.taste.com.au/recipes/easy-coconut-lime-cake/fNvd3ydA  The icing is easy to make too, but you can just dust it with icing sugar if you like. The kids love to decorate it with flowers from the garden. Our murraya hedge has just started started flowering. The creamy white blossoms with their fragrant scent make a beautiful garnish, don’t you think?

The icing will be thick when you stir the lime juice into the icing sugar. Don’t be tempted to thin it with too much juice. As you smooth it across the cake, the icing will just drip down the side.

This is another lovely cake to make which serves a crowd: https://atamandastable.com.au/peach-keffir-cake/

Best wishes,

Amanda

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Print Recipe

Lime and Coconut Drizzle Cake

a simple dairy-free cake with lime icing that takes just a few minutes to mix together

Prep Time10 minutes mins

Cook Time50 minutes mins

Servings: 8 people

Author: Amanda Lawson

Ingredients

• 1 cup plain white flour (I like to use spelt flour)
• 1/2 cup coconut flour
• 3 tsp baking powder
• 1 cup white sugar
• 1/2 cup shredded coconut
• 125 g melted coconut oil
• 125 mL coconut cream
• 125 mL water
• 2 eggs, room temperature
• zest of 2 limes (save the juice for the icing)

Lime Icing

• 3 tbsp lime juice
• 1 1/2 cups icing sugar mixture
• flowers, lime zest or shredded coconut to garnish

Instructions

• Grease and line a 21 cm diameter round springform tin and preheat the oven to 180°C (160°C fan-forced).
• In a large bowl, mix together the flours, baking powder, sugar, coconut and lime zest.
• In a smaller bowl, whisk the eggs, then whisk in the coconut oil, coconut cream and water.
• Make a well in the centre of the dry ingredients and stir in the wet ingredients until just combined.
• Put the cake mixture into the tin, smooth out the top, and cook for 45-50 minutes. The cake is cooked when golden on top and a skewer inserted comes out clean.
• Allow to cool completely before turning out of the tin. Drizzle the cooled cake with the icing and decorate with shredded coconut, lime zest or flowers.

Notes

The cake is best eaten freshly made, but it will keep in an airtight container for up to three days.