Prep Time 15 mins
Cook Time 30 mins
Rest Time 10 mins
Total Time 55 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 8
Best Season: All Seasons
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:
  • 1/2 cup coconut flour (sifted)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 large eggs (room temperature)
  • 1/2 cup coconut oil (melted)
  • 1/3 cup honey or maple syrup
  • 1/2 cup coconut milk (full-fat, room temperature)
  • 1 tsp vanilla extract
  • 1 tbsp lime zest (freshly grated)
    • For the Lime Glaze:
  • 1/2 cup powdered sugar
  • 2 tbsp lime juice (freshly squeezed)
  • 1/2 tsp lime zest
Instructions
    Preheat & Prepare
  1. 1
    Preheat your oven to 175°C (350°F). Grease and line a 6-inch round cake pan with parchment paper.
    2. Mix Dry Ingredients
  2. 2
    In a medium bowl, whisk together coconut flour, baking soda, and salt until well combined.
    3. Blend Wet Ingredients
  3. 3
    In a separate large bowl, whisk eggs, melted coconut oil, honey, coconut milk, and vanilla extract until smooth.
    4. Combine & Fold
  4. 4
    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.
    5. Bake the Cake
  5. 5
    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.
    6. Make the Lime Glaze
  6. 6
    In a small bowl, whisk together powdered sugar, lime juice, and lime zest until smooth. If too thick, add a little more lime juice.
    7. Glaze & Serve
  7. 7
    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.
Keywords: gluten-free, healthy dessert, coconut cake, lime glaze, easy baking
Read it online: https://petitepanini.com/recipe/coconut-flour-cake-with-lime-glaze/