Tasty Tuesday {coconut lime pound cake}

Despite last week’s failures following OPR, when I found this cake on Pinterest, I couldn’t resist an attempt.

This week I was not disappointed. Oh my yumminess! It’s easy, gluten-free, dairy free and refined sugar-free. Creamy and light. Uh-mazing.

Tasty Tuesday {coconut lime pound cake}

Recipe below exactly as it appears on The Wholesome Cook website … photos my own.

What do I need?

For the Coconut and Lime Pound Cake – Step 1:
  • ½ cup lime juice, freshly squeezed is best {I didn’t strain mine}
  • ½ cup raw cashews
  • ⅓ cup rice malt syrup
For the Coconut and Lime Pound Cake – Step 2:
  • ¼ cup coconut oil {softened lightly but not liquid}
  • ⅓ cup coconut cream
  • 4 eggs, at room temperature
  • ½ tsp liquid Stevia
  • ¼ cup tapioca flour
  • ⅔ cup coconut flour, sifted
  • 1 tsp bicarb soda
For the Coconut and Lime Pound Cake Frosting:
  • ⅓ cup coconut cream
  • 2 tbsp rice malt syrup
  • 10 drops liquid Stevia
  • ¼ tsp lime zest, plus extra for decorating
  • 1 tbsp lime juice
  • ¼ cup coconut flour

Now what do I do with it?
Preheat oven to 190*C {170*C fan-forced, 375*F}. Line a loaf tin {or an 8inch round springform tin} with baking paper.

To make the Coconut and Lime Pound Cake – Step 1:
  • Place all Step 1 ingredients into a blender or 2 cup capacity jug and process until silky smooth, about 2 minutes.
To make the Coconut and Lime Pound Cake – Step 2:
  • Transfer the mixture from Step 1 into a large bowl {or your mixer bowl}.
  • Add all Step 2 ingredients and mix on medium-low speed until just combined, or for about 1 minute.
To bake the Coconut and Lime Pound Cake:
  • Transfer batter into your baking tin and smooth over the top.
  • Bake in a preheated oven for about 30 minutes or until the cake is just starting to turn golden on top, and is cooked through – check with a clean bamboo skewer.
  • Remove from oven and cool for 10 minutes in the tin, before transferring to a wire rack.
In the meantime, make the Frosting:
  • Place all Frosting ingredients in a blender and blend until the mixture is smooth. Set aside until the cake has cooked completely.
To serve the Coconut and Lime Pound Cake:
  • Spread frosting on top of the cake. Sprinkle over with extra lime zest. Cut and serve.
To store:
  • Keep leftover cake in an airtight container in the fridge.

Tasty Tuesday {coconut lime pound cake}

Or … take it to the office and watch it disappear in an instant!

I also made a batch of these old favourites. I think I’ll have a few offers of company late morning tomorrow.

About bumpyroadtobubba

Mumma to Poppy Grace (born January 2011); forever friend to my furry buddies Bella & Bear; love spending time with family & friends, cooking, reading, writing, design & watching trashy TV (when I find time)! I try to perform one random act of kindness each day & think more people should learn a lesson in unconditional love & acceptance from our 4-legged furry friends. This is my journey to motherhood & beyond - single by chance, mother by choice.
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One Response to Tasty Tuesday {coconut lime pound cake}

  1. Mmmmm…. Sounds and looks ridiculous. I see coconut flour and coconut cream. No shredded/flaked coconut?? Different.

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