Coconut Lime Drizzle Cake {gluten-free}

Gluten-Free Coconut Lime Drizzle Cake is one of my favourite cakes, beautifully moist and zesty with a crunchy frosted adornment.

Coconut Lime Drizzle Cake {gluten-free}

It’s not that I had forgotten how hard it is with a newborn, just conveniently misplaced the memory as I concentrated on the trials of pregnancy and getting our new life here safely into our family. Pretty much just like Cole was when he was first born, Beau doesn’t want to be put down. When he’s not feeding in my arms he likes a nice comfy snooze in my arms or maybe snuggled in a ball as he rests against my chest with his little head nestled between his tiny arms. He can mix it up. That goes for daytime, nighttime, mealtimes, loo breaks, dog walks.

Coconut Lime Drizzle Cake {gluten-free}

The buggy is a no no and if he’s placed into it for five seconds or more then it’s as if his whole world is crashing down. This is completely different to Cole as he loved the gentle movement of the buggy and it was the only time I could get a reprieve if I took us for a walk. So I’m slinging it, which is great for giving me both hands to make toast, boil the kettle, do some household chores and get the bus into Crouch End whilst holding Cole’s hand but the sleep deprivation is making me wacky.

Coconut Lime Drizzle Cake {gluten-free}

As such my carb and sugar intake has risen sharply to keep my eyes open and my brain a little less blurry. A homemade cake is pure loving indulgence and thank goodness I put one of these Coconut Lime Drizzle Cakes into the freezer when I was pregnant as it’s an absolute godsend at 3am. Which is also when I’m writing this post by the way. Baby against my chest, cake in one hand, keyboard in the other. When I put it like that, it actually sounds quite appealing.

Coconut Lime Drizzle Cake {gluten-free}

Loaf Cakes do hold a special place in my heart. There a few things more comforting and homely than a thick slice of moist sponge, bursting with deep fresh flavour, washed down with a cup of strong tea. It’s pretty much why I bake. I have been making this Coconut Lime Drizzle Cake for a few years now, for the cake stall and for my family and every time I serve it up anew I surprise myself with how much I adore it. I have been asked countless times when it’s going to feature on the blog and to be quite honest I had completely forgotten that it hadn’t already made an appearance as this cake is so ingrained in my life. But it hadn’t, so here it is.

Coconut Lime Drizzle Cake {gluten-free}

Coconut Lime Drizzle Cake is actually a perfect spring cake, bridging the gap between wintry citrus flavours and the brightness of the coming months. The sponge is super coconutty with a slight chew from the desiccated coconut but also ultra citrusy from the lime zest and juice. The gluten-free element is also easy to navigate with no hard to purchase flours, just a simple gluten-free plain flour of your choice (I used Doves Farm) and homemade almond paste, which is no big deal as it takes a couple of minutes to whizz up in the food processor. Warm out of the oven the cake is frosted with a crunchy coconut and lime drizzle and an optional adornment of fresh lime slices. It’s the perfect excuse to be up at 3am, that and a two-week old baby.

Coconut Lime Drizzle Cake {gluten-free}

Print Recipe
Coconut Lime Drizzle Cake {gluten-free}
Gluten-Free Coconut Lime Drizzle Cake is one of my favourites, beautifully moist and zesty with a crunchy frosted adornment.
Coconut Lime Drizzle Cake {gluten-free}
Prep Time 30 minutes
Cook Time 1 hour
Servings
10-12
Ingredients
  • 225 g caster sugar
  • Zest of 4 limes plus one extra lime for decoration
  • 225 g unsalted butter
  • 110 g almonds
  • 110 g caster sugar
  • 1 tablespoon golden syrup
  • ½ teaspoon vanilla extract
  • juice of 1 lime
  • 1 egg white
  • 5 eggs
  • 115 g gluten-free flour
  • 75 g desiccated coconut
  • ½ teaspoon baking powder
  • ½ teaspoon salt
Drizzle
  • Juice of 3 limes
  • 40 g desiccated coconut
  • 170 g granulated sugar
Prep Time 30 minutes
Cook Time 1 hour
Servings
10-12
Ingredients
  • 225 g caster sugar
  • Zest of 4 limes plus one extra lime for decoration
  • 225 g unsalted butter
  • 110 g almonds
  • 110 g caster sugar
  • 1 tablespoon golden syrup
  • ½ teaspoon vanilla extract
  • juice of 1 lime
  • 1 egg white
  • 5 eggs
  • 115 g gluten-free flour
  • 75 g desiccated coconut
  • ½ teaspoon baking powder
  • ½ teaspoon salt
Drizzle
  • Juice of 3 limes
  • 40 g desiccated coconut
  • 170 g granulated sugar
Coconut Lime Drizzle Cake {gluten-free}
Instructions
  1. Line and grease a 9 inch loaf tin and pre-heat oven to 160°C on the fan setting*.
  2. Mix the caster sugar with the lime zest until fragrant.
  3. Beat the butter into the sugar until light and creamy.
  4. In a food processor make the almond paste by whizzing up the almonds with the caster sugar until they resemble fine breadcrumbs, then add the golden syrup, vanilla extract, lime juice and egg white and whizz again until well combined.
  5. Add the almond paste to the creamed butter and sugar and mix together.
  6. Beat in the eggs one at a time.
  7. In a separate bowl whisk together the gluten-free flour, desiccated coconut, baking powder and salt then add to the rest of the batter. Beat well until fully combined.
  8. Pour into the prepared baking tin and bake for 60 minutes or until an inserted cocktail stick comes out clean.
  9. Remove from the oven and leave to cool slightly in the tin whilst you prepare the drizzle.
  10. Mix the lime juice, coconut and granulated sugar together.
  11. Turn the cake out of the tin and turn the right way up. Poke holes all over the surface using a cocktail stick, then pour the drizzle over.
  12. Cool completely before serving, slicing a fresh lime to decorate the top of the cake.
Recipe Notes

*I find that due to the moistness of this cake that the fan setting helps set the cake a bit better. However, if you don’t have a fan setting on your oven then 180°C is fine for a conventional oven but do check after half an hour to make sure the top of the cake isn’t browning too much. If it is, then pop a piece of loose foil over the top of the cake.

SHOP THE RECIPE

I have a few loaf tins but this Loaf Tin 2lb Alan Silverwood is my absolute favourite. It’s just a great size, slightly bigger than your average 2lb loaf tin so bear in mind for some recipes. It is made of anodised aluminium so conducts heat brilliantly, making the cake bake evenly all the way through. It’s really hard wearing and pretty much completely non-stick but has no coating. However because of the anodised aluminium you mustn’t put it in the dishwasher or it will ruin.

The link above is an affiliate link which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund the blog so if you do click through then many thanks!!

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

Sticky Ginger and Whisky Cake with Lime Drizzle is a fiery offering to your afternoon tea. Punchy with stem ginger, fresh ginger and ground ginger and infused with a spicy Scotch whisky this is a lovely warming cake.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

We haven’t really had proper snow in London for a few years now so had yet to experience a proper snow day together as a family. This morning we had our usual morning wake up call of 5am from Cole who is really throwing himself into the Christmas spirit and joined us in bed with his manic renditions of Rudolph the Red Nosed Reindeer and Jingle Bells. After a brief glance out of the bedroom window to catch a glimpse of the snow predicted I was disappointed to see a dark morning with only sheets of rain illuminated by the streetlamps. So we went back to bed, trying to convince Cole that it was still sleepytime. He agreed that he was very tired but continued to enthral us with his Christmas playlist for the next forty minutes.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

During tea and toast in the kitchen the first snowflake started to fall and by the time we had pulled on boots, jumpers, hats and gloves the snow was thickly carpeting the urban landscape. Cole couldn’t get outside fast enough and immediately started rolling up snowballs to throw around the garden and decreed that snow was in fact his new snack of choice. The speed with which the snow arrived and settled was unbelievable. Just an hour before our street was a normal dank London morning, suddenly it looked like a scene from Frozen.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

Unfortunately our frolics in the snow didn’t last long as I had a market to do. My in-laws were now stuck up in Ely with the snow so we didn’t have a Cole-sitter. Trying to set up a cake stall and warding off a choco-crazy toddler from said cakes is a very special challenge I urge all parents to enjoy. At least the market was moved inside the school so set up was quick and then Luke whisked Cole away for snow angel antics in the playground.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

By the time I had finished at the market, the snow had turned to that slimy grey sludge which makes you remember why snow isn’t actually as cool as it promises as you slip and curse trying to carry glass cake stands, wooden signage and tables back to the car.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

Thank goodness then that we could come back to the house, light the fire and enjoy a slice of this Sticky Ginger and Whisky Cake with Lime Drizzle that I had saved for us to share. This cake could not be coming to you at a better time. The three types of ginger used spark a sweet warmth, perfect for cold snowy days, not to mention the soul soothing blanket of scotch whisky nestled within. This cake is one of Luke’s top three of all the cakes on my cake stall. It is ultra moist and the zingy lime icing freshens up the cake and gives the dark depths of the sponge a lovely contrast.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

I do love a good snow day and it was thrilling to be able to enjoy this one with Cole, may every wintry December day be punctuated at the end with this delightfully warming cake.

Snow Day

Print Recipe
Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}
Gluten-Free Sticky Ginger and Whisky Cake with Lime Drizzle is a fiery offering with three types of ginger and infused with a spicy Scotch whisky.
Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}
Prep Time 25 minutes
Cook Time 45 minutes
Servings
12 people
Ingredients
  • 100 g sweet rice flour
  • 100 g teff flour
  • 75 g oat flour
  • 25 g tapioca flour
  • teaspoons bicarbonate of soda
  • 2 teaspoons baking powder
  • 1 tablespoon + 1 teaspoon ground ginger
  • teaspoons ground cinnamon
  • teaspoons ground mixed spice
  • ½ teaspoon salt
  • 150 g unsalted butter
  • 150 g dark muscovado sugar
  • 150 g black treacle
  • 150 g golden syrup
  • 300 ml whole milk
  • 35 ml scotch whisky
  • 80 g stem ginger chopped finely 4 balls
  • 1 inch piece fresh ginger peeled and finely grated
  • 2 eggs lightly beaten
Lime Drizzle
  • 150 g icing sugar
  • 2 limes zested
  • juice of 1-2 limes
Prep Time 25 minutes
Cook Time 45 minutes
Servings
12 people
Ingredients
  • 100 g sweet rice flour
  • 100 g teff flour
  • 75 g oat flour
  • 25 g tapioca flour
  • teaspoons bicarbonate of soda
  • 2 teaspoons baking powder
  • 1 tablespoon + 1 teaspoon ground ginger
  • teaspoons ground cinnamon
  • teaspoons ground mixed spice
  • ½ teaspoon salt
  • 150 g unsalted butter
  • 150 g dark muscovado sugar
  • 150 g black treacle
  • 150 g golden syrup
  • 300 ml whole milk
  • 35 ml scotch whisky
  • 80 g stem ginger chopped finely 4 balls
  • 1 inch piece fresh ginger peeled and finely grated
  • 2 eggs lightly beaten
Lime Drizzle
  • 150 g icing sugar
  • 2 limes zested
  • juice of 1-2 limes
Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}
Instructions
  1. Pre-heat oven to 160°C and line and grease a deep 8 inch round cake tin.
  2. Sift together the flours, bicarbonate of soda, baking powder and spices in a large mixing bowl.
  3. Add the butter and rub into the flour mixture until it resembles fine breadcrumbs.
  4. Put the sugar, treacle, syrup and milk into a medium saucepan and heat, gently stirring until the sugar has dissolved but turn off the heat when the mixture reaches just below boiling point.
  5. Add stem ginger and fresh ginger to flour mixture and whisk in until evenly dispersed, then pour in the treacle mix, then the whisky and combine. Finally beat in the eggs.
  6. Pour into the cake tin and bake for 45-50 minutes.
Lime Drizzle
  1. Make the icing by beating together the zest and enough lime juice with the icing sugar until the icing is just pourable.

Tequila Lime Ice Cream

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimal effort. Summer’s here.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

For a time I was convinced my calling was in ice cream. This wasn’t the same time I thought my vocation was to become a chocolatier, although a part of me is still a little frustrated that I didn’t pursue either path. After I quit my job as a TV producer and before I began this blog and my market stall I spent a summer making a lot of ice cream whilst I pondered upon my future.

Most nights I was whipping up a batch of sweet custard or cream whilst I wedged my ice cream bowl into the freezer. In the morning, in my pjs, the first thing I would do would be to churn my efforts. Ice cream for breakfast was pretty normal during that lazy hazy August of 2013. Our freezer was chock-a-block with all manner of flavours.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

My favourite ice cream of this period was definitely David Lebovitz’s Salted Butter Caramel Ice Cream which I made all the time. Luke and I would sit on the sofa, a tub of it between us and demolish the lot. I developed my own spin off recipe based on it which is my Butter Mint Ice Cream which is like a frozen creamy murray mint. Truly outstanding.

But I haven’t made ice cream for a while. About two years. It’s funny the things I haven’t done in two years there must be some correlation.

Ice cream is a pastime that needs a bit of pre-planning which I’m currently not so good at. I’m lucky if I have unstained clothes in the morning, bread for toast and the dishwasher was put on overnight. The rest of the day is a blur of fire-fighting. But with ice cream your ice cream base has to be made the day before and the churning bowl needs to be put in the freezer to get to the right temperature before churning.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

I’ve been having cravings lately though. Ice cream tastes so much cleaner and lighter when it’s homemade. But it’s the process of making ice cream which I love and have been longing for. The gentle heating of milk, custard or cream, infused with an infinite possibility of flavour. The anticipation as the mixture cools and then the joy of churning it into actual ice cream as its sweet frostiness permeates the kitchen. The first cheeky taste of the ice cream when it is only just coming together in gentle mounds is a perfect teaspoon. A bowl of ice cream which I made from scratch still feels like such a clever and sophisticated achievement.

The recipe for the base of this Tequila Lime Ice Cream jumped out at me by chance last week when I was leafing through my Kitchenaid cookbook which was a freebie with my Kitchenaid mixer years ago. It’s a bit of a random cookbook but I some of the recipes are nicely put together.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

I had been knocking around with the idea of a Tequila Lime Ice Cream for ages, being a bit wishy washy as to whether I wanted a coconut or banana base. A gelato base would be fabulous, using only whole milk, but so difficult to achieve at home. Then I saw a Lime Ice Cream recipe in the book which used mainly coconut milk and a little bit of double cream. A brilliant idea. So effortless and incredibly effective with no worry of crystallisation due to the healthy fat content. The ice cream is guaranteed to be creamy, no mean feat in a domestic environment.

The ice cream takes fewer than 15 minutes to prepare the day before. I didn’t even bother with the ice bath, often needed to cool the mixture down quickly to prevent crystallisation, but just put it straight into the fridge to chill on its own terms. Then with just 30 minutes of churning the next day the work is complete. The ice cream does need a few hours of setting in the freezer afterwards to achieve the right consistency but it was absolutely no bother.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

The taste of coconut isn’t overpowering as it is tempered by the double cream. It’s completely refreshing but then made even more so by the tantalising zing of lime. The drop of tequila added just at the end of churning is fresh and sparky without calling attention to itself.

This is a great start to ice cream season, I know I’ll be using the base of this recipe again and again and have already commandeered the bottom shelf of our freezer for purely ice cream purposes. It’s like the summer of 2013 all over again.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

Print Recipe
Tequila Lime Ice Cream
A refreshingly light and zesty ice cream
This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.
Prep Time 15 minutes
Cook Time 30 minutes
Servings
1 pint
Ingredients
  • 400 ml coconut milk
  • 200 ml double cream
  • 150 g caster sugar
  • grated zest of 2 limes
  • 60 ml lime juice about 2 limes
  • 2 tablespoons white tequila
Prep Time 15 minutes
Cook Time 30 minutes
Servings
1 pint
Ingredients
  • 400 ml coconut milk
  • 200 ml double cream
  • 150 g caster sugar
  • grated zest of 2 limes
  • 60 ml lime juice about 2 limes
  • 2 tablespoons white tequila
This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.
Instructions
  1. Pour the coconut milk, cream, sugar and lime zest into a medium sized saucepan then slowly heat. Stir occasionally until the sugar has dissolved and bring the mixture just below boiling point.
  2. Remove from the heat then stir in the lime juice. Pour into a bowl, cover and place in the fridge to cool overnight.
  3. The next day pour the creamy mixture into an ice cream maker and churn for 15 minutes.
  4. Pour in the tequila whilst the ice cream is still moving and then continue churning for another 15 minutes until it thickens and becomes the consistency of very soft serve.
  5. Decant the ice cream into a freezer container and put in the freezer to set completely overnight.
Recipe Notes
  • Original recipe adapted from Veerle de Pooter - Kitchenaid: The Cookbook

Many years ago Luke tried to persuade me than I didn’t need yet another space hogging kitchen gadget that I didn’t use so I bought my ice cream maker on the sly. I honestly haven’t looked back and have been thrilled to reach down for it again and put it back to use. I chose the Magimix Le Glacier 1.5 litres on a whim but it’s been absolutely brilliant and was very reasonable so I heartily recommend it.

The image above is an affiliate link which means if you decide you want to use this link to buy your ice cream maker then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund my shopping list so if you do click through then many thanks!!