Skip to main content
TermsPrivacyCookie policyAccessibility
pashutFreeworld of flavor
HomeAboutQ&AGuidesIngredientsCooking with Kids
Sign in / Personal area
🇮🇱🇺🇸🇬🇧🇷🇺🇪🇸
🇮🇱🇺🇸🇬🇧🇷🇺🇪🇸
‹Back
Gluten-Free Coconut and Lime CakeImage for illustration only
Gluten-freePeanut-freeSesame-freeNut-freeContains dairy

Gluten-Free Coconut and Lime Cake

Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free coconut and lime cake, shredded coconut, tsp pink salt and large eggs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.

Prep
15 min
Servings
8
Difficulty
Easy
WhatsAppOriginal recipe

Answer first

What to know about Gluten-Free Coconut and Lime Cake

This soft, moist coconut-lime cake offers a tropical sweetness perfectly balanced by fresh acidity and a hint of vanilla. Gluten-free and dairy-free, it is an ideal light summer dessert or tea-time treat that stays incredibly tender and moist the next day.

Timing
55 min
Serves
8
Dietary notes
Gluten-free, Peanut-free, Sesame-free, Nut-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:8
  1. 1Heat the oven to 180 degrees Celsius and grease a 20 cm square baking pan, line it with baking paper.
  2. 2In a bowl, mix the grated coconut with pink salt.
  3. 3In a separate bowl, beat the eggs with cane sugar until the mixture is uniform.
  4. 4Add the coconut milk and vanilla extract, and mix until the mixture comes together.

Nutrition

Calories
234
Protein
3.2g
Carbs
51.7g
Sugar
51.4g

Chef tips

Add a touch of lemon zest for extra zing. Almond milk can replace coconut milk if preferred.

Culinary reasoning

Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free coconut and lime cake, shredded coconut, tsp pink salt and large eggs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.

You might also like

More recipes and guides you might enjoy.

All recipesGluten-free recipesPeanut-free recipesContains dairy filterContains eggs filterGluten-free guideNut-free guide
  • 5Add the lime peel and lime juice.
  • 6Gradually add the grated coconut until the mixture is smooth, without overmixing.
  • 7Cover the bowl with cling film and place in the fridge for 30 minutes.
  • 8After cooling, add the baking soda powder and mix.
  • 9Pour the mixture into the prepared pan, and level the top with a spatula.
  • 10Bake for 30-40 minutes or; it is ready when the cake is golden, and check with a toothpick if it is ready.
  • 11Leave to cool for 10 minutes before removing the cake with the baking paper, and allow it to cool completely before cutting.

    • Ingredients

    • 200g shredded coconut, unsweetened
    • 1/8 tsp pink salt
    • 3 large eggs
    • 100g raw cane sugar
    • 1 tsp vanilla extract
    • 250ml coconut milk
    • 2 tbsp lime zest
    • 60ml lime juice
    • 1 tsp baking powder

    Nutrition

    Calories
    234
    Protein
    3.2g
    Carbs
    51.7g
    Sugar
    51.4g

    Chef tips

    Add a touch of lemon zest for extra zing. Almond milk can replace coconut milk if preferred.