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Lime and Coconut Cake

Yields12 ServingsPrep Time10 minsCook Time40 minsTotal Time40 mins

A slice of this zesty cake with creamy coconut icing will definitely have you coming back for more!

Ingredients
Cake
 1 cup almond meal
 0.5 cup coconut flour
 0.25 cup shredded coconut
 1.5 tsp baking powder
 Pinch Changing Habits Seaweed Salt
 Zest of 1 lime
 0.25 cup Changing Habits Coconut Oil melted
 0.25 cup coconut yoghurt
 0.25 cup honey
 3 eggs
 0.50 cup coconut milk (or almond milk)
 0.25 cup fresh lime juice
Coconut Icing
 400 ml tin coconut cream (use only the cream from the top)
 0.5 tsp vanilla essence
 0.5 tsp Changing Habits Cinnamon
Directions
Cake
1

Preheat oven to 170 degrees Celsius. Line a loaf tin with baking paper.

2

In a large mixing bowl, combine the almond meal, coconut flour, shredded coconut, baking powder and salt.

3

In a separate bowl combine the rest of the ingredients and whisk.

4

Gradually pour the wet ingredients into the dry ingredients, mixing as you go.

5

Place in the oven and bake for 40 minutes or until cooked through.

Coconut Icing
6

Scrape the coconut cream from the tin and discard the liquid (or keep for another recipe or to add to a smoothie). Place the cream in a processor or hand blender and add the cinnamon and vanilla.

7

Process/whip for approximately 2 minutes or until nice and thick.

Assembly
8

Remove the cake from the oven and let cool.

9

Once the cake has completely cooled ice the cake.

10

Decorate with edible flours or berries (optional).

11

Store in the refrigerator.

Nutrition Facts

Servings 12