Gluten-Free Coconut Lime Cake
One bite of this Gluten-Free Coconut Lime Cake will transport your taste buds to a tropical oasis! It's so flavorful, great for special occasions, and best of all - it's made with healthy, whole food ingredients! The cake can be served on its own, but I love pairing it with my simple coconut cream frosting, and some fresh lime zest. This recipe is great for anyone who is dairy-free, grain-free, or looking for a lower sugar cake option!
Equipment
- 2, 6 inch round cake pans
Ingredients
Dry Ingredients
- ½ Cup Cassava Flour
- ½ Cup Shredded Coconut
- ⅓ Cup Coconut Flour
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- ¾ Cup Coconut Milk
- 4 Eggs
- ½ Cup Coconut Sugar You can sub with Lakanto Golden Monk Fruit.
- ¼ Cup Coconut Oil, Melted
- 2 Tablespoons Lime Juice
- 1-2 Tablespoons Lime Zest
- 1 Teaspoon Vanilla Extract
Coconut Lime Frosting
- 13.5 Ounces Full Fat Coconut Milk You will need the thick part at the top.
- 2-3 Tablespoons Powdered Sugar
- 1 Teaspoon Lime Zest
Instructions
Making the Cake Batter
- Start by adding the cassava flour, shredded coconut, coconut flour, baking soda, and salt into a mixing bowl. Use a spoon or whisk to mix until thoroughly combined.
- Next add eggs, coconut milk, coconut oil, coconut sugar, lime juice, lime zest, and vanilla extract into a separate bowl. Whip together with a large whisk or hand mixer.
- Pour dry mixture into the wet mixture and stir together until fully combined. Do not over mix. Let the batter sit for 3-5 minutes.
Baking & Cooling
- While the batter sets, prepare the cake pans. (I used two 6 inch pans.) Grease them with coconut oil or a non-stick spray. You can also cut out a circle of parchment paper to place at the bottom of both pans.
- When the batter is ready, pour an even amount into each pan. Bake at 350 degrees for 25-30 minutes. (Depending on the heat of your oven.) Check with a toothpick to make sure they're cooked through.
- Once they're done baking, remove from the oven and place the cakes on a cooling rack. They must be completely cooled before you try removing them.
Coconut Lime Frosting
- For the frosting, make sure your coconut cream has been refrigerated for at least 6 hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
- Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
- Next, add in the powdered sugar and lime zest. Whip for a few more minutes until it becomes thick and fluffy. (Don't over mix or it will fall flat.) Place in refrigerator until you're ready to frost the cakes.
Putting it all together
- To frost the cake I like to use a tablespoon. Gently spoon on a small amount of frosting to the center of your bottom cake. Use the back of the spoon to spread it around until there is an even coating.
- Next, place your second cake on top. Spoon more frosting on the top and spread it around. Use the remaining frosting to cover the sides. If you want to add limes on top, slice them thinly and layer them the way you'd like! Get creative! (I also like adding extra lime zest.)
- Place the cake in the refrigerator for about 30 minutes to set before you slice and serve! Enjoy!
Notes
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave out your eggs, just add them to a small bowl with warm water. This will speed up the process!
- Before grating the limes, I like to wash them with soap and water first! Also, you'll want to grate the limes before juicing them.
- When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.
- Let the batter sit for a few minutes before you add it to your baking dish. The flours take a few minutes to fully absorb the liquid ingredients.
- Grease the cake pans! I like using coconut oil, but any non-stick spray will work.
How to store leftovers
The cake with or without frosting stores best in the refrigerator. After about 5 days I would transfer any leftovers into an air tight glass container in the freezer. To defrost, just place the frozen cake in the refrigerator the night before.Frequently Asked Questions
Do you have any pre-made frosting suggestions?
If you're not interested in making your own, the brand Simple Mills makes a delicious dairy-free vanilla frosting that you can find at most grocery stores! Just add some lime zest.
What makes this cake Paleo friendly?
The base of the cake is made with a blend of cassava flour and coconut flour which are both grain-free alternatives. I also used organic unrefined coconut sugar, and Lakanto powdered sugar for the frosting! If you're not Paleo, you could use regular organic powdered sugar.
Can I make this recipe with one large cake pan?
Yes! If you don't have two small cake pans, just use one large pan. Keep an eye out when it's baking because it might take less time.
Nutrition
Serving: 1gCalories: 263kcalCarbohydrates: 21gProtein: 5gFat: 19gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 82mgSodium: 277mgPotassium: 129mgFiber: 3gSugar: 9gVitamin A: 121IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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