Citrus and tropical flavours combine in this light & delicious Coconut Lime Cake with a sticky, zesty glaze.
Lime and coconut are two of my favourite flavours and they come together perfectly in this delightfully sticky and zesty Coconut Lime Cake. I love zingy, fresh flavours, as you can probably tell from the number of citrus recipes I have here on AVV. From deliciously sweet like my Sticky Orange Olive Oil Baked Donuts, to savoury in my Loaded Taco Fries with Lime Crema, there is something for everyone.
I can never resist a bargain and when I saw great big nets of limes at two for $5.00 I had to have them. Along with lots of gin and tonics, we have been eating plenty of this Coconut Lime Cake. The tropical flavours bring back welcome memories of summer which, after the recent storms here, feels like a lifetime ago.
The tender lime sponge is full of citrus flavour and heavily flecked with shredded coconut which lends a slightly chewy texture. Top that with an extra pop of flavour from the zesty, sticky lime glaze and you will be in tropical heaven!
Limes have a multitude of health benefits. Just one lime has around twenty-two milligrams of calcium and five milligrams of folate. They are also known to be anti-carcinogenic, help prevent kidney stones, lower cholesterol and combat aging skin.
All great reasons to make and eat this Coconut Lime Cake!
Please leave your feedback below when you make this cake. I love to hear what you think! You can also share your pictures on Instagram or Twitter. I am @avirtualvegan. Use the #avirtualvegan on Instagram so I don't miss them.
Lime Coconut Cake
For the cake
- 120mls / ½ cup lime juice (3-4 large juicy limes)
- 3 limes zested
- 1 tablespoon apple cider vinegar
- 190g / ¾ cup apple sauce
- 60mls / ¼ cup coconut oil in liquid form ( unrefined will add to the coconut flavour but refined will do)
- 180g / 1 ¾ cup cake flour (you can sub all purpose but the cake won't be quite as light. If in the UK use sieved plain flour)
- 30g / ½ cup shredded coconut ,unsweetened
- ¼ teaspoon salt
- 1 teaspoon baking powder (I love this one as it is aluminium free & works really well)
- ¼ teaspoon baking soda
- 100g / ½ cup cane sugar (any other granulated sugar will work here)
For the icing
- 65g / ½ cup natural powdered sugar (I use this organic & vegan brand)
- 2 - 3 tablespoons lime juice
- 1 lime zested
- Preheat your oven to 350 degrees F.
- Grease and line a cake tin with parchment paper or use loaf tin liners . I used a 9 x 5 USA Pan loaf tin
- Add all the wet ingredients to a bowl or jug and mix well.
- Add all the dry ingredients to a mixing bowl and stir to combine.
- Add the wet mixture to the dry mixture and stir until just combined. DO NOT over mix. Just mix until you cannot see any dry bits of flour. Work quickly. You will start to see bubbles forming as you mix and the quicker you get it in the oven the better the cake will be.
- Place in the centre of your oven and bake for 40 - 50 mins or until a toothpick or skewer inserted into the centre comes out clean.
- Remove from oven and cool on a cooling rack
For the icing
- Put the powdered sugar in a small bowl
- Add lime juice 1 tablespoon at a time, stirring well between each addition. You won't need as much as you think you will. Stop when you have a thickish, but pourable icing. If you add too much lime juice just add a little more powdered sugar.
- Pour the icing over the top of the cooled cake. It looks good when you let it run down the side in little streams.
- Grate a little lime zest on the top to add a pop of colour!
Nutritional information is provided for convenience & as a courtesy only. The data is a computer generated estimate so should be used as a guide only.