Coconut Lime Cake

This weekend was so relaxed. I fell during a run, fractured a toe and was forced to sit still and chill, with my foot up.

I battle to sit still though and because I had a bunch of limes in the fridge, I whipped up a two-bowl loaf cake drizzled in a tangy icing.

The sponge has absolutely no refined sugar, but the icing does. You could make less and instead of covering the entire cake like I have, drizzle it finely atop the loaf like you would honey on pancakes.

Alternatively you don’t even need the icing if you add some cranberries to the loaf.

This tea-time loaf is light, and very easy to combine. It’s not too crumbly and it’s perfect if you’re pre-diabetic, gluten intolerant or vegan.

Ingredients

1/2 cup coconut oil, melted

3/4 maple syrup/honey

1 cup coconut milk

1 tsp vanilla

2 large eggs/2 chia eggs (mix 1 tbsp chia seeds with 2 tbsp water)

1 tsp bicarbonate of soda

1 1/2 cup cassava flour

1/2 cup coconut

1/2 cup xylitol

zest of 4 limes

Method

1. Preheat the oven to 180 degrees and line or spray a medium loaf pan with Spray-And-Cook.

2. Mix the dry ingredients with a whisk

3. Whisk the wet ingredients.

4. Pour batter into the loaf pan and bake for 35 minutes.

5. Remove from the oven and let the pan cool completely before removing the cake from it.

6. Ice the cake by mixing 1 1/2 cup icing sugar with 2 tbsp lime juice. I usually pour the mixture over the cake atop a wire rack over newspaper. That way you don’t mess your work surface.