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Sometimes it pays to keep your mouth shut. Make that all the time. But I like honesty; I prefer to be truthful. So I say it like it is. Or rather, I say what I’m thinking. Not always a good plan.

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We were out for coffee, two other gal pals and I. One, a dietician, works giving advice to those who are suffering with obesity or malnutrition or other issues, such as food intolerances. The other two of us stay at home mums with a penchant for baking. The dietician made a request for any tried and true gluten-free recipes, to which I may have replied, “I have a few…” and our other friend said, “It’s easy. I just replace the regular flour in any cake recipe with GF flour.”

“It’s not that simple,” I blurted (in my best condescending know-it-all voice). And regretted it immediately.

“Isn’t it?” she replied innocently. “I do it all the time”.

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And she was right, of course! This is her recipe, as given (verbatim): “One cup SR flour, one cup sugar, one cup coconut, one cup coconut milk. Mix and bake in moderate oven till you smell the ‘ready cake’ smell ;)” I was sceptical, but excited to see if it would work. As soon as I could, I went and bought some GF flour and followed her instructions (with my head already full of tasty alterations). At exactly 55 minutes, the ‘ready cake’ smell began to waft through the house, and I removed a lovely, moist, lightly browned coconut cake.

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Lime & Coconut Cake {gluten-free + dairy-free}
I have had fun playing around with the ingredients a little, but really wanted to keep it simple for sharing here on the blog. As a result, the only changes are a reduction in sugar and the addition of some lime zest and a simple glaze.

Ingredients
1 cup self-raising GF flour
1 cup desiccated coconut
2/3 cup caster sugar
1 cup coconut milk
Zest of one lime, finely grated

For the glaze
½ cup pure icing sugar, sifted
2 ½ teaspoons freshly squeezed lime juice

Desiccated coconut, extra
Lime zest, extra

Method
Preheat oven to 180degrees C (350 degrees F). Grease and line a small loaf tin (base measures 7 x 3 inches).

Mix all ingredients together in a large mixing bowl. Pour into prepared loaf tin and bake in a moderate oven for 50 – 55 minutes, or until risen and lightly golden brown. Allow to cool in tin for a few minutes before removing to wire rack to cool completely.

Make up glaze with ½ cup icing sugar and 2½ teaspoons lime juice. Sprinkle with 1 tablespoon desiccated coconut and ½ teaspoon finely grated lime zest.

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8 thoughts on “Lime & Coconut Cake {gluten-free + dairy-free}”

  1. Thank you so much for this wonderful recipe!! I doubled the ingredients and added the juice of the lime into the batter along with the zest and cooked in an 8 inch bundt tin. After 1 hour exactly i retrieved perfection from the oven. The cake is moist and delicious. Making another one for my fathers birthday in a few days. A definite keeper

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