Coconut and Lime Pound Cake

Apart from being delicious AND healthy, this Coconut and Lime Pound Cake is zingy, moist and a breeze to make. Better still, it is gluten-free, dairy-free and sugar-free. Yes, seriously! While I’m not the one to take credit for it, I sure had trouble stopping at just one slice… 

It’s no secret that I’m a little bit if a cookbook and food magazine hoarder. I buy them, flick through them but hardly ever actually cook from them. For me it’s more about the inspiration and the ideas than following a recipe to a tee…

There are, however, exceptions to this and Sarah Wilson’s I Quit Sugar Cookbook is one of them. Why?

• It’s not a fancy recipe book – there are “no croquembouches”, but the food looks and tastes great.
• Most of the 108 recipes are fructose-free, many are gluten- and grain-free.
• The book also includes plenty of tips on good fats, sugar alternatives, buying organic produce and planning ahead. For a little more research-based reading you can also check out Sarah’s IQS Books 
• To be honest there aren’t many recipes in the IQS Cookbook that I would fault. Take this Coconut and Lime Pound Cake for example. I tried to come up with my own adaptation and a few little twists but the original was good in its own right, thanks to The Spunky Coconut who provided this recipe for the publication.
• Sarah’s IQS Cookbook is what inspired me to publish my own Guilt Free Desserts Cookbook (out now!)

More cookbook news: Speaking of sharing and providing recipes for cookbooks, Sarah has kindly agreed to share one of her own sugar-free recipes in my very own Guilt Free Desserts cookbook, which is now available here – you can sign up here to receive a special launch offer plus my regular recipe and giveaway posts.

And the cake? Well, it was gone in half a sday – everyone wanted a slice. And then an extra one. It was moist, and delicious, and really guilt-free. I was a little surprised to learn a few people had overlooked or completely missed this recipe based on the comments on Sarah’s repost of my pic of the cake on Insta! Perhaps that’s why I thought I’d share my slight adaptation with full credits with you.

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Coconut and Lime Pound Cake

This Coconut and Lime Pound Cake is zingy, moist and a breeze to make. Better still, it is gluten-free, dairy-free, sugar-free. Adapted slightly from Sarah Wilson's I Quit Sugar Cookbook from an original recipe by The Spunky Coconut.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Servings: 10

Ingredients

For the Coconut and Lime Pound Cake - Step 1:

• 1/2 cup lime juice freshly squeezed is best - I didn't strain mine
• 1/2 cup raw cashews
• 1/3 cup rice malt syrup

For the Coconut and Lime Pound Cake - Step 2:

• 1/4 cup coconut oil - mine was softened lightly but not liquid
• 1/3 cup coconut cream
• 4 eggs at room temperature
• 1/2 tsp liquid Stevia
• 1/4 cup tapioca flour
• 2/3 cup coconut flour sifted
• 1 tsp bicarb soda

For the Coconut and Lime Pound Cake Frosting:

• 1/3 cup coconut cream
• 2 tbsp rice malt syrup
• 10 drops liquid stevia
• 1/4 tsp lime zest plus extra for decorating
• 1 tbsp lime juice
• 1/4 cup coconut flour

Instructions

• Preheat oven to 160C (325F).

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.

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