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