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…

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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 Book and 8 week Quit Program.
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!)

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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

Author: Martyna | Wholesome Cook

Recipe type: cake, pound cake, gluten-free, dairy-free

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 10

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.

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

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: