Tangy Lime & Coconut Cake

This cake demonstrates a perfect balance of flavours and textures: the tanginess of the limes, coupled with the chewy texture of the desiccated coconut creates a light and fragrant cake, great for afternoon tea or a birthday party.

It’s simple and cheap to make, gluten and dairy-free and doesn’t even require any oil or butter to bind it, making it deliciously moist and just generally delicious! :)

I made a simple runny icing with a tablespoon of lime zest added into a regular icing-sugar and water mixture, but you could make a syrup instead, or leave out the icing all together and it will still be lovely!


3 eggs

1 cup of caster sugar (or coconut sugar for those on a paleo diet)

3 limes (juice and zest)

¼ cup coconut flour

2 cups of desiccated coconut

1 tsp of baking powder

pinch of salt



1.     Preheat your oven to 180 degree Celsius and line a 20cm-baking tray or round spring form cake tin with baking paper.

2.     Zest and juice the limes into a bowl and set to one side.

3.     Beat the eggs and sugar together with an electric hand whisk until well combined.

4.     Add in the lime zest and juice, the coconut (flour and desiccated), salt and baking powder.

5.     Mix well and then pour the batter into the cake tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean and the sides of the cake are starting to peel away from the paper.

6.     If you are making a syrup (mixture of lime juice, icing sugar and a little water to taste) then make sure you pour it over the cake while it is cooling.

7.     Slice up once completely cool and enjoy!