Coconut Lime Drizzle Cake {gluten-free}
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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.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: British
Servings: 10
Calories: 570kcal
Author: Georgina Hartley

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

Instructions

  • Line and grease a 9 inch loaf tin and pre-heat oven to 160°C on the fan setting*.
  • Mix the caster sugar with the lime zest until fragrant.
  • Beat the butter into the sugar until light and creamy.
  • 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.
  • Add the almond paste to the creamed butter and sugar and mix together.
  • Beat in the eggs one at a time.
  • 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.
  • 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, 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

*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.

Nutrition

Calories: 570kcal | Carbohydrates: 65g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 130mg | Sodium: 160mg | Potassium: 200mg | Fiber: 4g | Sugar: 53g | Vitamin A: 680IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1.5mg