Coconut flour makes this cake melt in the mouth and is a tasty treat for anyone. You can use dessicated coconut for this recipe, which will produce a normal sponge cake texture, but coconut flour creates a less airy but still extremely light pound cake. As with all gluten free baking, this recipe really does taste best with butter.
Coconut and Lime traybake
Servings
Ingredients
- 3.5 ounce Doves Farm gluten-free self raising flour
- 2.5 ounce coconut flour I use Tiana brand
- 6 ounce caster sugar I think this is called superfine sugar in the US
- 6 ounce butter or margarine butter is always best for flavour
- Juice and finely grated zest of 2 limes
- 5 tablespoon water
- 0.5 teaspoon xanthan gum
- 1 teaspoon baking powder
- 8 ounce icing sugar powdered sugar
- 2 tablespoon butter/margarine
- zest of 1.5-2 limes as required
- 3 ounce dessicated coconut to decorate
Instructions
- Grease and line a rectangular flan dish with baking parchment.
- Put the flours, sugar, butter/marg, xanthan gum, baking powder, water and eggs in a bowl and combine with an electric whisk, till smooth. Add the lime juice and zest and combine.
- Use a spatula to spread the mixture into the cake tin. Bake at 180 degrees celsius for 30 minutes.
- Leave to cool.
- Once cooled, combine the icing sugar, lime juice and margarine, adding a little water to mix if necessary. Spread over the top of the cake. Sprinkle the dessicated coconut over to cover the cake fully.
- Cut into squares and serve.
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