Coconut and Lime cake

This cake is one that goes down well, even with people who don't even like coconut! The tangy icing lifts the moist sponge.

I put this up without photos because I found out that one colleague's niece is coeliac, and wanted him to be able to share it with his sister and her family.


  • 150ml coconut milk
  • 50g desiccated coconut
  • 25ml milk (or dairy free alternative)
  • 250g butter or dairy free margarine, softened
  • 250g caster sugar
  • 3 eggs, beaten
  • Juice and finely grated zest of two limes
  • 250g gluten free self-raising flour blend
  • 1tsp Xanthan gum
For the icing:

  • 15ml coconut milk
  • 250g icing sugar, sifted
  • Juice 1 lime
  • 50g toasted coconut flakes (optional)

Line a 20cm square cake tin with baking parchment and pre-heat the oven to 180 Celsius/Gas Mark 4

Put the coconut milk in a saucepan over a high heat, as soon as it starts to boil, take off the heat and add the desiccated coconut and milk, set aside to cool.
Cream the butter and sugar in a bowl until light and fluffy.
Mix the lime juice and zest into the eggs, and then gradually add the eggs to the butter and sugar mix, beating all the time.
Add the cooled coconut mixture and sift the flour and fold into the mixture.
Tip into the lined tin and and place in the oven for 30-35 minutes, or until a skewer comes out clean. Set aside to cool
Add the 15ml coconut milk and lime juice to the icing sugar, adding a little water if the mixture is too stiff, spread onto the cake in an even layer and top with coconut flakes if desired.


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