Lime and Coconut Drizzle Cake
a simple dairy-free cake with lime icing that takes just a few minutes to mix together
Servings: 8 people
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.