This delicious coconut, honey and lime loaf cake which is also gluten-free, is perfect for slicing and putting in the kid’s (or your) lunchbox. It keeps or toasts well too. Coconut flour is incredibly high in fibre, which supports healthy digestion and keeps you full.
Coconut Milk Powder is a source of quick fuel for your brain and body. It is naturally grain-free and lower in sugar than traditional wheat-based treats. You could also substitute coconut oil for the butter, making the cake dairy-free and giving you a triple coconut hit!
Fresh lime juice provides antioxidants and balances the richness of the coconut.
Ingredients
90g coconut flour (sifted)
60g coconut milk powder
300g eggs (approx. 6 large)
1 lime(zested and juiced)
toasted coconut flakes (optional)
110g melted butter (or coconut oil)
160g honey or maple syrup
3g (1/2 tsp) baking powder
a pinch of salt
1 tsp vanilla extract
Method
- Preheat oven to 160°C fan-forced and grease a loaf tin.
- Whisk dry ingredients (coconut flour, coconut milk powder, baking powder, salt).
- In a separate bowl, beat eggs, oil/butter, sweetener, lime zest and vanilla.
- Combine wet and dry ingredients. Wait 5 minutes to allow the flour to absorb the liquid.
- Bake for 45 minutes, or until a skewer comes out clean
- The Lime Soak: While the cake is warm, mix 20g lime juice + 20g honey. Poke holes in the top of the cake and pour the syrup over.
- Decorate with toasted coconut flakes (optional)