Soft, light coconut and lime cake, glazed with a coconut and lime icing drizzle. This gluten free cake is the perfect combination of these tropical flavours. Perfectly sweet and fluffy, you’d never even guess that this was gluten free!
This is such a simple recipe to make. It uses the all in one method, where you add all the ingredients into a bowl and mix them all together until well combined and thoroughly mixed together.
This cake gets its coconut flavour from tinned coconut milk and desiccated coconut. The coconut milk helps to keep it soft and light, it not only adds some extra liquid to the batter, but also adds a bit more flavour. When adding the coconut milk make sure that you’re using tinned coconut milk. Either shake it before you open the can, or give it a good stir once opened, mixing the thick layer on top, and the watery layer underneath. You should have a white, watery mixture that you add to the batter. Adding lime zest helps to give the cake a tangy kick creating the perfect tropical bake.
I made this gluten free simply by swapping out regular flour for self-raising gluten free flour. The cake came out so light and fluffy and you’d never even guess that it was gluten free! When baking, I always recommend using the best eggs that you can. I normally use ‘golden yolk’ free range eggs. These have a more orange, colourful yolk which gives the cake a more vibrant, orange/yellow colour.
The icing is made with 3 ingredients – icing sugar, coconut milk (leftovers from the cake) and lime juice. I make this quite watery so that I can just simply pour it over the cake and allow it to run over the edges. It adds the perfect sweetness to finish off the cake, whilst also adding to the coconut and lime flavourings. Mix everything together until you have a nice smooth icing and pour on top of the cake, finishing off with a light sprinkle of toasted coconut chips.
The perfect gluten free tropical treat!
Ingredients
- CAKE:
- 125 g Butter
- 125 g Canned Coconut Milk, stirred
- 100 g Caster Sugar
- 165 g Gluten Free Self-Raising Flour
- 2 Eggs
- 20 g Desiccated Coconut
- Zest of 1 Lime
- Handful Toasted Coconut Chips, for decoration (optional)
- ICING:
- 80 g Icing Sugar
- Juice 1/2 Lime
- 2 Tablespoons Canned Coconut Milk, stirred
Instructions
- Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.
- Grease and line a 1 kg loaf tin with baking paper.
- Place the all of the ingredients into a bowl and using an electric mixer, and beat together until light and fluffy, then spoon in the mixture into your prepared tin.
- Cook for 45 minutes to an hour checking regularly, or until light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Once the cake is cooled, make the icing.
- Add all of the ingredients to a small bowl and mix together until smooth.
- Pour on top of the cake, allowing it to 'run' over the sides.
- Add toasted coconut on top for decoration (optional) and enjoy!
*Wrap in foil and store in a cool dry place, for 2-3 days
Find more Free From Bakes here:
Free From Archives – Cupful of Sprinkles
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