Coconut and Lime Pound Cake
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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 mins
Cook Time35 mins
Total Time50 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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