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Coconut and Lime traybake

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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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.