lime and coconut cake

Almond, coconut and lime cake


This cake is the one bowl (technically two) recipe you need in your repertoire. Not only packed with flavour and a moorish almond texture, it’s also gluten free and dairy free. I’ve baked this recipe a hundred times, adding in blueberries or raspberries or nothing at all, and it’s a hit every time. Freshly baked or straight out of the freezer, it always keeps me crawling back for more.


Lime and  coconut cake
  • 255g almond meal
  • 270g caster sugar
  • 105g desiccated coconut
  • 5 eggs
  • 2 teaspoons vanilla extract
  • Finely grated zest of one lime
  • 300g dairy free spread, melted and cooled
Lime icing
  • 240g icing sugar mixture
2 tablespoons lime juice


  1. Preheat oven to moderate, 180C (or 160C fan forced). Lightly grease a 24cm a cake pan (springform works great here). Line base and side with baking paper.
  2. In a large bowl, combine almond meal, sugar and coconut. Add the eggs, vanilla extract and lime zest. Gradually add the melted butter, then beat the batter until it’s combined and smooth.
  3. Pour batter into the prepared pan and bake 50-55 minutes, until the cake is golden and the top springs back slightly. Leave in the pan to cool.
  4. To make the lime drizzle icing, place the icing sugar in a bowl. Add the lime juice, and whisk with a spoon to form a runny paste. Pour over the top of the cooled cake.


Cut into slices and wrap in cling film to freeze.