If you’re looking for a gluten-free dessert that doesn’t compromise on flavor or texture, Coconut Flour Cake with Lime Glaze is the perfect choice. This cake is soft, moist, and naturally sweet, thanks to the richness of coconut flour. Topped with a zesty lime glaze, it delivers the perfect balance of sweetness and tanginess. Whether you’re on a gluten-free diet or simply love the combination of coconut and lime, this cake is sure to be a hit.
In this post, we’ll walk you through everything you need to know about making the perfect Coconut Flour Cake with Lime Glaze—from ingredient selection to step-by-step preparation, baking tips, and delicious variations.
Why Coconut Flour?
Coconut flour is an excellent gluten-free alternative to traditional wheat flour. It’s packed with fiber, low in carbohydrates, and naturally sweet, making it a great choice for healthier baking. However, because coconut flour is highly absorbent, it requires a different approach than all-purpose flour. Understanding how to work with coconut flour ensures a light and fluffy cake rather than a dense or dry one.
Benefits of Using Coconut Flour
- Gluten-Free & Grain-Free: Ideal for those with gluten sensitivities or celiac disease.
- High in Fiber: Supports digestive health and helps maintain satiety.
- Low in Carbs: A great choice for those following a low-carb or keto diet.
- Naturally Sweet: Reduces the need for excessive sugar.
Ingredients for Coconut Flour Cake with Lime Glaze
Cake Ingredients:
- ½ cup coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs
- ½ cup coconut milk (full-fat for best results)
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
Lime Glaze Ingredients:
- 1 cup powdered sugar (or a sugar-free alternative)
- 2 tablespoons lime juice (freshly squeezed)
- ½ teaspoon lime zest
- 1 teaspoon coconut milk (optional, for a smoother glaze)
Step-by-Step Instructions
1. Prepare Your Ingredients and Equipment
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the coconut flour, baking powder, baking soda, and salt. Coconut flour tends to clump, so be sure to sift it if needed.
3. Prepare the Wet Ingredients
In a separate large bowl, beat the eggs until well combined. Add the coconut milk, honey (or maple syrup), melted coconut oil, vanilla extract, and lime zest. Stir until fully incorporated.
4. Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, stirring continuously to avoid lumps. Let the batter sit for 2-3 minutes to allow the coconut flour to absorb moisture.
5. Bake the Cake
Pour the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Make the Lime Glaze
While the cake is baking, whisk together powdered sugar, lime juice, lime zest, and coconut milk until smooth.
7. Cool and Glaze
Once the cake is done, allow it to cool for 10-15 minutes before drizzling with the lime glaze.
Tips for the Perfect Coconut Flour Cake
- Measure Accurately: Coconut flour is highly absorbent, so too much can make the cake dry.
- Use Room-Temperature Ingredients: This ensures a smooth batter and even baking.
- Don’t Skip the Eggs: They provide structure and moisture to the cake.
- Let the Batter Rest: This allows the coconut flour to fully hydrate, resulting in a better texture.
Variations and Add-Ins
1. Tropical Twist
Add shredded coconut or chopped pineapple to the batter for an extra tropical flair.
2. Chocolate Infusion
Stir in dark chocolate chips or drizzle melted chocolate over the finished cake.
3. Nutty Flavor
Top with toasted coconut flakes or chopped macadamia nuts for added crunch.
Serving Suggestions
This cake pairs beautifully with a cup of hot tea, coconut latte, or even a scoop of vanilla ice cream for a decadent treat. Serve it as a light dessert, an afternoon snack, or even a breakfast cake.
Storing and Freezing
Storage:
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Freezing:
Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Conclusion: A Deliciously Simple Cake for Any Occasion
This Coconut Flour Cake with Lime Glaze is the perfect combination of light, moist, and flavorful. Whether you’re following a gluten-free diet or just love the fresh taste of lime and coconut, this cake is a must-try. With its easy preparation and natural ingredients, it’s a dessert that you can enjoy guilt-free.
Coconut Flour Cake with Lime Glaze
Description
This light and fluffy Coconut Flour Cake is naturally gluten-free and packed with tropical flavors. Made with coconut flour, honey, and coconut milk, it delivers a moist texture with a delightful coconut aroma. The zesty lime glaze adds the perfect tangy contrast, making it an irresistible treat for any occasion.
Ingredients
For the Cake:
For the Lime Glaze:
Instructions
Preheat & Prepare
- Preheat your oven to 175°C (350°F). Grease and line a 6-inch round cake pan with parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together coconut flour, baking soda, and salt until well combined.
Blend Wet Ingredients
- In a separate large bowl, whisk eggs, melted coconut oil, honey, coconut milk, and vanilla extract until smooth.
Combine & Fold
- Slowly add the dry ingredients to the wet mixture. Stir gently until the batter is smooth and free of lumps. Fold in the lime zest for added flavor.
Bake the Cake
- Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Make the Lime Glaze
- In a small bowl, whisk together powdered sugar, lime juice, and lime zest until smooth. If too thick, add a little more lime juice.
Glaze & Serve
- Drizzle the lime glaze over the cooled cake. Let it set for a few minutes before slicing and serving.
Note
- Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Substitutions:
- Replace honey with maple syrup for a vegan-friendly option.
- Use lemon zest and juice if you prefer a lemon variation.
- Serving Tip: Pairs well with fresh berries or a scoop of coconut ice cream.
