Dairy Free Lime & Coconut Cake
Bright, fresh and wonderfully moist, this dairy-free lime and coconut cake is finished with a tangy lime glaze and toasted coconut for an easy cake that’s perfect for any occasion.
Ingredients
- 180 grams 180g dairy-free butter (or good quality plant butter), softened
- 3 large Eggs separated
- 220 grams 220g self-raising flour
- 60 grams 60g desiccated coconut
- 1/2 tsp ½ tsp baking powder
- pinch Sea salt
- 2 zest limes
- 45 ml fresh lime juice (about 2 limes)
- 60 ml coconut cream
- 1 tsp vanilla extract
Coconut and Lime Glaze
- 180 grams icing sugar
- 2-3 Tb fresh lime juice
- 1 Tb coconut cream
- pinch sea salt
Instructions
- Heat oven to 170°C fan (190°C conventional).
- Grease and line a 20cm round cake tin or 23 x 13cm loaf tin.
- Beat butter and sugar until pale and fluffy (3–4 minutes).
- Beat in the egg yolks one at a time.Mix in the lime zest, juice, vanilla and coconut cream.
- Fold in the flour, baking powder, salt and coconut.
- Whisk the egg whites to soft peaks. Fold one-third into the batter to loosen it, then gently fold through the remainder.
- Spoon into the tin.Bake for 40–50 minutes, until a skewer comes out clean. Cool for 15 minutes before removing from the tin.
Coconut and Lime Glaze
- Whisk together icing sugar, coconut cream, lime juice and salt. Drizzle over cooled cake and top with extra desiccated coconut