Gluten-Free Lime & Coconut Loaf Cake

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Gluten-Free Lime & Coconut Loaf Cake

A beautifully moist and zesty Lime and Coconut Loaf Cake with a crunchy frosted coconut adornment.

Prep Time30

Cook Time1

Total Time1 30

Course: Cake

Cuisine: British

Servings:

Calories: 475kcal

Author: Georgina Hartley

Ingredients

225 g caster sugar
Zest of 4 limes plus one extra lime for decoration
225 g unsalted butter room temperature
110 g almonds raw, whole, unblanched
110 g caster sugar
1 tablespoon golden syrup
½ teaspoon vanilla extract
juice of 1 lime
1 egg white medium size, 60g
5 eggs medium size, 60g
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

Metric - US Customary

Instructions

Line and grease a 9 inch loaf tin (2lb loaf tin) and pre-heat oven to 180°C / 160°C fan assisted oven / gas mark 4.
Mix the caster sugar with the lime zest until fragrant.
Beat the butter into the sugar for about 5 minutes until light and creamy, using either a stand mixer or an electric beater. Scrape down the sides of the bowl every so often.
Make the almond paste by whizzing up the almonds in a food processor with the caster sugar until they resemble fine breadcrumbs. Add the golden syrup, vanilla extract, lime juice and egg white and whizz again until well combined and a thick paste has formed.
Add the almond paste to the creamed butter and sugar and mix together.
Beat in the eggs one at a time.
Whisk together the gluten-free flour, desiccated coconut, baking powder and salt in a separate bowl then add to the rest of the batter. Beat well until fully combined.
Pour into the prepared baking tin and bake for 60 minutes or until an inserted cocktail stick comes out clean.
Remove from the oven and leave to cool slightly in the tin whilst you prepare the drizzle.
Mix the lime juice, desiccated coconut and granulated sugar together.
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.
Cool completely before serving, slicing a fresh lime to decorate the top of the cake.

Notes

Gluten-Free Flour. You can use any brand of gluten-free flour. This recipe was tested with Doves Farm Plain Gluten-Free Flour.

Ingredient Substitutions

Golden syrup. Can be swapped out for honey

Limes. Can be switched for lemon

Make Ahead

The almond paste can be made up to 3 days in advance of making the rest of the cake.

Store

This cake is best stored at room temperature in a cool dark place in an airtight tin.

Freeze

Allow the cake to cool completely then double wrap in plastic wrap and aluminium foil to ensure no freezer spoilage. Freeze for up to 2 months.

Allow to defrost completely at room temperature before unwrapping and serving.

Ingredient measurements

Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of cake, assuming the cake is cut into 12 servings.

Nutrition