Lime and Coconut Cake

As we approach winter here in Australia, our citrus trees are bursting with fruit, encouraging me to find 101 ways of using them. I made this cake recently and it has proved to be such a favourite, I thought I would share it with you all.

As a Coeliac, I have modified the recipe to suit me – and have made notes at the foot of this recipe to assist any of you who made need to do the same.

Enjoy!

Lime and Coconut Cake

Ingredients:

1 ½ cups Self Raising Flour

½ cup Coconut

2 teaspoons grated lime rind

1 cup sugar

125gms melted butter

2 eggs

1 cup coconut milk

Icing:

1 ½ cups icing sugar

2 tablespoons lime juice

Method:

Turn oven to 180C. Grease loaf tin or prepare patty pans

In a large bowl, combine flour, coconut, rind, and sugar together

In a smaller bowl, melt butter then allow to cool slightly before adding milk and eggs – whisk together.

Bake for approximately 45 minutes (less if in patty pans/cases) or until golden and cooked through.

Cool, turn onto plate and ice.

Dietary Alternatives:

This is an easy recipe to adapt for gluten and dairy intolerances or if you are Vegan

Substitute the flour for gluten free

Substitute the butter for a non-dairy/vegan alternative

Use a Vegan egg replacer

Note: It is also nice if you use dairy milk instead of coconut

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