Coconut and Lime Pound Cake

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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… 

 Coconut and Lime Pound Cake

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!)

Coconut and Lime Pound CakeMore 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.

Coconut and Lime Pound Cake

Coconut and Lime Pound Cake
Recipe type: cake, pound cake, gluten-free, dairy-free
Prep time: 
Cook time: 
Total time: 
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.
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
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:
  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.
In the meantime, make the Frosting:
  1. 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.


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43 Responses to Coconut and Lime Pound Cake

  1. You put the lime in the coconut… Couldn’t resist singing that. I don’t think I could resist eating this either.

  2. Sounds perfect and this frosting is a brilliant inspiration!

  3. Tessa says:

    Pretty little pound cake! Lime and coconut are two of my favorite flavor combinations!

  4. This looks SO GOOD! I’m definitely going to try making it, the pictures are making my mouth water.

  5. Medeja says:

    Coconut and lime sounds like wonderful combination. And your cake looks really good!

  6. Liz N N says:

    it looks awesome, but isn’t rice malt syrup a form of sugar. Whilst it’s not cane sugar, it’s certainly a close relative. Sorry to be Debbie Downer, but I don’t believe it’s possible to have a sugar free cake!

    • Hi Liz NN, the thing about rice malt syrup – and I will be explaining more about this in my ebook, is that the sugars in it act more like glucose (the good sugars) and unlike the high fructose table sugars, agave, HFCS, etc. It is made out of more complex carbs, providing sustained energy.

      • Susan says:

        Rice is also a grain, so you can’t really call this cake grain-free. I’m pretty sure Paleo people don’t eat rice or rice products either.

  7. Suzanne says:

    Could this be made without the cashews as I am nut-free?

    • Good question, I thought about that one myself. I am pretty sure you could play with adding extra coconut flour / tapioca / coconut oil… the consistency of the Step 1 mixture was similar to pouring cream (or thin icing glaze).

  8. oooh the flavours here just seem totally dreamy!
    Heidi xo

  9. Coconut and lime is a match made in heaven so whether it be healthy, or not, I’d get in and have a slice (or three) of this beautiful cake.

  10. The Life of Clare says:

    During all the other months except summer, we have buckets of limes, literally buckets of them! I can never find enough ways to use them up! Thanks for sharing!

  11. rsmacaalay says:

    I need to start using coconut flour I havent tried them, I am interested in its texture and flavour

  12. My mouth is watering as I love citrus desserts. It gets me in the spring mood! How are your classes going? Maybe later we can touch base off line. I have been very busy lately but I am very interested in this as well. Take Care, BAM

  13. Amanda O'Neill says:

    Hi Martyna. I made this and it is fabulous! My sister is diabetic so I’m always looking for recipes that are lighter on the sugar and are equally keen on reducing added sugars to my kiddies diets. Also love the fact that coconut flour is choc full of fibre. I also made a version with frozen raspberries, just needed a little longer in the oven but also yum.

  14. Jeannie says:

    Is the malt syrup gluten free? Not familiar with the product but I know that usually malt contains gluten. Would love to know, the recipe sounds delicious.

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  16. This cake sounds delicious – I love Sarah Wilsons blog – this recipe is convincing me I should buy the IQS cookbook 🙂

  17. Christine says:

    This pound cake is great. Everybody enjoyed it. I have a question though. Why does the frosting look white in the picture but my coconut flour is darker ? Also is there anyway to have a nutrional value to the recipe?

  18. Christine says:

    Thank you.

  19. Rachel says:

    What would be a good substitute for the eggs in this recipe as there are a lot? I normally use bananas or flax seed but normally they don’t work well over 4 eggs. Any ideas?

  20. Alicia says:

    I made this today and it’s SO moist. It’s the first time I’ve used coconut oil and/or rice syrup. Is this recipe supposed to be super moist, and not as, err, fluffy as a normal cakey bread?

  21. Jodie says:

    Hi Martyna,
    I am planning on making this cake for my niece, who has recently had to go sugar free but I could not find liquid stevia where I am, only natvia. Do you have any suggestions for measurements to replace the liquid stevia? It is made from stevia, but isn’t as pure as I assume liquid stevia is, it says one teaspoon of natvia equals one teaspoon of sugar. Any advice you could offer would be great.
    Thanks in advance. 🙂

    • Hi Jodie, how lovely of you to bake this for your niece! I use Natvia too and love it as it has very little aftertaste that some of the other brands can leave… I’d recomment using 1/4 cup and then tasting the batter and perhaps adding another tablespoon to the mix. Let me know if you have any issues….

  22. Christine says:

    I never received a breakdown of the nutritional value of this recipe could I get it again

  23. WhatIsName says:

    Sounds like a great recipe! Although I’ll have to make some substitutions to make it Paleo. For anyone interested, all you need to do is replace the rice malt syrup with 1/4 c of maple syrup and replace the liquid stevia with 1/3 c. of maple syrup.

  24. Cherylie says:

    The recipe calls for coconut cream – but I don’t know what that is. At first I thought it would be included in the recipe, but I’ve looked three times and don’t see ingredients being combined for coconut cream.

    Sorry to be so dense – but I REALLY want to make this!


    • Hi Cherylie, the coconut cream is used in step 2 – combined with all other ingredients from that step. You can get coconut cream from most major supermarkets (generally in the Asian food sections). Hope that helps.

  25. Hannah says:

    Just finished making this – it is currently cooling. Looks and smells incredible! I love being able to bake these guilt free treats for my fiancée and I. Thank you! X

  26. anya clark says:

    Is coconut flour vital for texture in the sponge or can another kind of flour, i.e. oat flour, wholewheat pastry flour etc be used?

    • Hi Anya, The coconut flour here adds to the flavour a little as well. It is a very dense flour so I have a feeling oat flour would be a good 1-1 substitute. Perhaps a touch of natural coconut essence would add back that tropical flavour. Let me know how you go if you decide to make it that way. 🙂

  27. Kelly says:

    I have coconut flour… But no tapioca flour- can I use something else? Cornstarch? GF flour?

    Thank you… Looks very yummy!!

  28. joanne says:

    I’ve only had stevia in drinks and didn’t like the taste of it.. Does it taste differently in baked goods?
    Is there a good substitute for the stevia in this recipe?

    Looking forward to trying this out! Thanks!

    • Hi Joanne, the taste of stevia is less prominent in baked goods. You could try using unrefined sugar (such as demerara – around 1/4 cup instead, or xylitol if you like). Otherwise, perhaps try the same amount of honey? I would try giving it a go with stevia drops first though, it’s really not that bad. 🙂



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