Gluten-Free Lime & Coconut Loaf Cake

Sliced Gluten-Free Lime and Coconut Cake showing tender fluffy texture.

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5 from 1 vote

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: 474kcal

Author: Georgina Hartley

Ingredients

300 g caster sugar
4 limes zested, plus one extra lime for decoration
225 g unsalted butter room temperature
6 eggs medium size, 60g
240 g homemade gluten-free flour FTL Blend
125 g desiccated coconut
1 teaspoon baking powder
½ teaspoon salt

Drizzle

4 limes juiced
40 g desiccated coconut
150 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 / gas mark 4 / 350°F.
Place the sugar and lime zest into a large mixing bowl. Rub the lime zest into the sugar using your fingertips until fragrant.
Add the butter into the lime sugar and mix, using either a stand mixer or an electric mixer, for 1-2 minutes until light and creamy. Scrape down the sides of the bowl every so often.
Add in the eggs one at a time, mixing well between each addition.
Whisk together the gluten-free flour, desiccated coconut, baking powder and salt in a separate bowl then add to the rest of the cake mixture. Mix well until fully combined.
Pour the cake mixture into the prepared loaf 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.

Video

Notes

Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount. The eggs need to be at room temperature in order to emulsify properly into the rest of the cake mixture.

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.

Recipe alteration. This recipe was significantly altered in March 2025 to remove the almond paste as I felt this detracted too heavily from the flavour of the coconut and limes. Plus it has made the recipe a lot quicker and easier.

Nutrition