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:
1/2cuplime juicefreshly squeezed is best - I didn't strain mine
1/3cuprice malt syrup
For the Coconut and Lime Pound Cake - Step 2:
1/4cupcoconut oil - mine was softened lightly but not liquid
4eggsat room temperature
For the Coconut and Lime Pound Cake Frosting:
2tbsprice malt syrup
10drops liquid stevia
1/4tsplime zestplus extra for decorating
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.
Keep leftover cake in an airtight container in the fridge.