This is another recipe from one of my brunches. Coconut and lime are two of my favourite flavours and here they work so well together in a delicious cake. The addition of ground almonds and desiccated coconut, keep the cake super moist. I finished it off with a simple lime icing, lime zest and coconut flakes.
Coconut Lime cake
160 g flour (gluten free if necessary. I recommend Provena)
60 g ground almonds
40 g desiccated coconut
100 g sugar
1 tsp bicarbonate of soda
1 tsp baking powder
1.5 dl plant based milk
0.5 dl plant based yoghurt
0.6 dl oil
1/2 tsp cider vinegar
zest of 2 limes
juice of a lime
150 g icing sugar
juice of 1 – 2 limes
zest of a lime and coconut flakes to decorate
Preheat the oven to 180 degrees and grease and line a loaf tin (I used a 1.8 L loaf tin from Ikea).
In a large bowl lightly mix all the dry ingredients. In a separate bowl, lightly whisk the wet ingredients before pouring onto the dry ingredients and mixing until well combined.
Pour into the loaf tin and bake in the oven for 30 -35 minutes or until and inserted skewer comes out clean. Allow to cool completely.
Meanwhile make the icing. Sift the icing sugar into a bowl and add a little lime juice bit by bit, until you have a smooth thick icing. You may not need to use all the lime juice. Smooth on top of the cake and decorate with lime zest and coconut flakes.