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Gluten-Free Lime & Coconut Cake

gluten-free lime and coconut cake

Gluten-Free Lime and Coconut Cake

Last week I went to #DrunkTaco night (basically an excuse to eat a ton of incredible meaty tacos and drink gin) with some lovely ladies, two of whom are intolerant to gluten. As if the evening wasn’t decadent enough I decided to up the ante and bring cake. I’ve made a few gluten-free cakes before – it really doesn’t make much odds with cakes in the way it does with bready products – and this was a good excuse to give something new a go. To be vaguely in keeping with the Mexican theme, I came up with a lime and coconut cake, adapted from my usual lemon drizzle cake. If you’re not bothered about keeping this gluten-free you could use normal plain flour, or self raising flour and leave out the baking powder and bicarb.

Lime & Coconut Cake made with Gluten-Free Flour

Ingredients:

  • 115g soft butter
  • 140g caster sugar
  • 170g plain gluten-free flour – I used rice flour
  • 5 limes
  • 100g desiccated coconut
  • 1 tin coconut milk (you may not need the whole tin, but make sure it’s well mixed and not separated into solids and clear liquid)
  • 2 large eggs
  • 2 tbsp milk
  • 100g icing sugar

Grease and line the base of a 9″ spring form cake tin. No need to pre-heat your oven, this cake mix goes in to a cold oven. If you have a food processor that’s the easiest way to make this cake, otherwise a mixer or good old fashioned elbow grease will work just as well. Firstly, finely grate the rind of 4 of the limes into the food processor or a bowl. Then juice the limes into a separate bowl and add the desiccated coconut and 6 tablespoons of the coconut milk – mix well.

In the food processor or mixing bowl with the lime rind, add the butter, sugar and flour and mix well, scraping down the sides if necessary. Add the eggs, followed by the lime juice and coconut mixture and beat again. You want to achieve a soft dropping consistency, so if the mix is a bit thick, add the milk and beat again until incorporated. Pour the cake batter into the prepared tin and put into the oven at 175C for about an hour. Check it at 50 minutes – when it’s ready it’ll be coming away from the sides of the tin and spring back when lightly pressed; a skewer should come out clean. Leave it in the tin during cooling.

About 10 minutes before your cake is due to come out of the oven, heat together in a pan the icing sugar, juice and finely grated rind of the remaining lime and 1 tablespoon of coconut milk. You want this mix to be slightly thick and syrupy so you may need to boil it for a few minutes. When you take your cake out of the oven, and whilst cake and syrup are both still warm, prick your cake all over with a skewer or fork and spoon the syrup over so it seeps into the holes. Leave to cool and set before removing from the tin to serve.

Once again, I failed on the photo front, but luckily one of my lovely friends (thanks, Nicole) got a shot. I promise I’ll improve with the pictures!

If you’re interested in eating good gluten-free food, check out The Gluten-Free Dining Guide blog, or @gfdining on Twitter.

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About brightonbaker

Baking, sharing, writing, eating.

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